Gav Martell: He’s in the Kitchen


Pasta Shells with Mushrooms, Asparagus, and Boursin Sauce

I love this recipe for a number of reasons but most of all it's because it is so simple to make. The crisp, bright green asparagus adds great contrast in both texture and colour. The mushroom-cheese sauce pools just perfectly in the pasta shells, creating little flavour pockets that burst  every time you eat another mouthful. The pepperiness of the Boursin cheese reminds you that this isn’t your kids’ mac ‘n cheese—but still wraps you in the warm blanket that only  comfort food can provide. 

Pasta Shells with Baby Bella Mushrooms, Asparagus, and Boursin Sauce

Serves: 4


1 tablespoon butter
1 tablespoon olive oil
1 pound baby bella mushrooms, sliced (alternately: use portobello mushrooms, stems removed, sliced)
1/2 teaspoon salt
1 1/4 cups chicken broth
5 1/2 ounces pepper Boursin cheese
1 pound asparagus
3/4 pound medium pasta shells


 In a large frying pan, melt the butter with the oil over Medium heat.

 Add the mushrooms and salt, and cook until the mushrooms are tender and browned, about 8 minutes. Stirring occasionally.

 Add the chicken broth and cheese and bring to a simmer while stirring.

 Snap the ends off the asparagus and discard. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes. Add the asparagus until both are done, about 4 minutes longer.

 Drain. Toss with the mushroom-cheese sauce.