Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Ingredients

• 1 pound of pasta shells
• 1 tablespoon of olive oil
• 1 package of portobello mushrooms, sliced
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 1 package of Boursin cheese
• Salt and pepper to taste

Directions

1. Bring a pot of salted water to a boil. Add the pasta shells and cook until al dente. Reserve ¼ cup of the cooking liquid.
2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and asparagus and cook until tender, about 5 minutes.
3. Add the Boursin cheese and the reserved cooking liquid to the skillet and stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
4. Add the cooked pasta to the skillet and toss to coat. Serve hot.

Interesting Facts

• Boursin cheese was created in France in the 1960s and is still made there today.
• Portobello mushrooms are actually the same species as white mushrooms, but they are allowed to grow to a larger size.
• Asparagus is a nutrient-dense vegetable that is high in fiber, vitamin C, and iron.