Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup white wine
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1 teaspoon minced garlic (from a jar works)
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1 1/4 cups chicken broth (preferably low-sodium)
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5 1/2 ounces pepper boursin cheese (garlic and herb also works if pepper is unavailable)
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1 lb asparagus (broccoli or sugar snap peas are also good choices)
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grated parmesan cheese, to taste
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1 lb portabella mushroom, stems removed, caps halved and then cut into 1/4-inch slices
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3/4 lb medium pasta shell
Instructions
- Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
- Melt butter with the oil over medium heat in a large frying pan.
- Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and well browned, about 6 minutes. Add salt, pepper and garlic. Stir and reduce heat to medium/medium low.
- Meanwhile, in a small saucepan, heat chicken broth. Once lightly boiling, add in Boursin cheese and white wine, stirring with a fork to help melt cheese. Lower heat and simmer to thicken. If not using pepper Boursin, add 1/4 tsp black pepper. Once the cheese is fully incorporated to the liquids, add sauce to mushrooms, stir and simmer.
- In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
- Add the asparagus and cook until it and the pasta are just done, about 3-4 minutes longer. (If using broccoli add with 2 minutes left to go, snap peas about 1 1/2 min).
- Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
- Serve with Parmesan cheese on side. Enjoy!