Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.1 Kcal (733 kJ) | ||
| Calories from fat | 66.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 11% | |
|---|---|---|---|
| Cholesterol | 29.31mg | 10% | |
| Sodium | 239.76mg | 10% | |
| Potassium | 209.89mg | 4% | |
| Total Carbs | 21.63g | 7% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 55.7mg | 310% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 65.39 Kcal (274 kJ) | ||
| Calories from fat | 24.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 11% | |
|---|---|---|---|
| Cholesterol | 10.94mg | 10% | |
| Sodium | 89.54mg | 10% | |
| Potassium | 78.38mg | 4% | |
| Total Carbs | 8.08g | 7% | |
| Sugars | 1.13g | 12% | |
| Dietary Fiber | 0.85g | 9% | |
| Protein | 2.69g | 14% | |
| Vitamin C | 1.7mg | 8% | |
| Iron | 20.8mg | 310% | |
| Calcium | 13.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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