Meatless Monday: Boursin-Cream Bowties with Asparagus & Portobellos

I actually made this recipe on Good Friday so I made some adaptations to make it completely meatless. This is a very quick and easy meal with a very short grocery list, which is always nice to have up your sleeve for those busy weeks of wedding planning. Or is that just me?

Here’s what you’ll need:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound portobello mushrooms, chopped, stems removed
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 (5.2 ounce) package Boursin cheese
  • 3/4 pound uncooked pasta – your choice
  • 1 pound fresh asparagus, trimmed

Start by heatting the butter & olive oil in a large skillet over medium heat, until the butter is melted.

Wash and pat the mushrooms dry with a paper towel. Cut the mushroom caps in half and slice 1/4 inch thick (I bought pre-sliced for convenience). Cook mushrooms in the skillet until lightly browned and tender and fragrant, about 8 minutes. Season with salt and pepper (and cracked red pepper if you like spice).

Next, stir in the milk and bring to a slight boil. Add in the Boursin cheese and stir to combine.

Reduce heat and simmer the cream sauce, stirring constantly, until it’s well blended and thickened up a bit.

In the meantime, bring a large pot of water to a boil (add a bit of salt). Add your pasta of choice and cook for 5 minutes. Chop the asparagus into 2-inch pieces and place it in the pot with the pasta, and continue cooking 5 minutes. The pasta should be al dente and the asparagus should be tender.

Drain and toss into the pan with the mushroom sauce.

Stir to make sure every piece of pasta is coated with the creamy sauce.

And don’t forget to top with grated Parmesan cheese and enjoy! I used whole wheat pasta and skim milk so I didn’t feel guilty about going back for seconds, and neither should you.

Meatless Monday: Boursin-Cream Bowties with Asparagus & Portobellos

Rating: 41

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4-6

Meatless Monday: Boursin-Cream Bowties with Asparagus & Portobellos

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound portobello mushrooms, chopped, stems removed
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 (5.2 ounce) package Boursin cheese
  • 3/4 pound uncooked pasta - your choice
  • 1 pound fresh asparagus, trimmed

Instructions

  1. Start by heating the butter & olive oil in a large skillet over medium heat, until the butter is melted.
  2. Wash and pat the mushrooms dry with a paper towel. Cut the mushroom caps in half and slice 1/4 inch thick (I bought pre-sliced for convenience).
  3. Cook mushrooms in the skillet until lightly browned and tender and fragrant, about 8 minutes. Season with salt and pepper.
  4. Stir in the milk and bring to a slight boil.
  5. Add in the Boursin cheese and stir to combine.
  6. Reduce heat and simmer the cream sauce, stirring constantly, until it's well blended and thickened up a bit.
  7. In the meantime, bring a large pot of water to a boil (add a bit of salt). Add your pasta of choice and cook for 5 minutes.
  8. Chop the asparagus into 2-inch pieces and place it in the pot with the pasta, and continue cooking 5 minutes. The pasta should be al dente and the asparagus should be tender.
  9. Drain and toss into the pan with the mushroom sauce.
  10. Stir to make sure every piece of pasta is coated with the creamy sauce.
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