Photo: Eaters Collective
Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
8 ingredients
15 min + 25 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
767
Calories
52g
Protein
40g
Fat
52g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes