Pasta Shells With Portabella Mushrooms And Boursin Sauce

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 lb portabella mushroom, stems removed, caps halved and then cut into 1/4-inch slices
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup white wine
• 1 teaspoon minced garlic (from a jar works)
• 1 1/4 cups chicken broth (preferably low-sodium)
• 5 1/2 ounces pepper boursin cheese (garlic and herb also works if pepper is unavailable)
• 1 lb asparagus (broccoli or sugar snap peas are also good choices)
• 3/4 lb medium pasta shell
• grated parmesan cheese, to taste

1. Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
2. Melt butter with the oil over medium heat in a large frying pan.
3. 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.
4. 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.
5. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
6. 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).
7. Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
8. Serve with Parmesan cheese on side. Enjoy!

butter, olive oil, portabella mushroom, salt, pepper, white wine, garlic, chicken broth, pepper, broccoli, pasta shell, parmesan cheese

Taken from www.food.com/recipe/pasta-shells-with-portabella-mushrooms-and-boursin-sauce-249804 (may not work)