From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.
INGREDIENTS (for 6 servings):
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound portobello mushrooms, stems removed
- 1/2 teaspoon salt
- 1 1/4 cups low-sodium chicken broth
- 1 (5.2 ounce) package pepper Boursin cheese
- 3/4 pound uncooked pasta shells
- 1 pound fresh asparagus, trimmed
In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.
Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.