Lunch: Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

Similar in taste and texture to cream cheese, Boursin melts easily into a smooth and creamy sauce for this pasta dish.

This recipe includes fertility superfoods such as:

Asparagus

Health and fertility benefits of Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

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Ingredients

1 tbsp. butter
1 tbsp. olive oil
1 lb. portobello mushrooms
1/2 tsp. salt
1 1/4 c. canned low-sodium chicken broth or homemade stock
1 oz. package pepper Boursin cheese
1 lb. asparagus
3/4 lb. medium pasta shells

Instructions

In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.
Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2-inch pieces. 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 4 minutes longer. Drain. Toss with the mushrooms and sauce.
Convenient Portobellos : Many stores carry packages of already stemmed and sliced portobello mushrooms, a real convenience. You can use ten ounces of the presliced portobello caps in place of the one pound of whole mushrooms we call for here.
Wine Recommendation: Asparagus is best with a high-acid white wine such as a Bordeaux blanc from France or a California sauvignon blanc. These wines will also balance the rich cheese.

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