Pasta Shells with Portabella Mushrooms and Boursin Sauce
Elevate your weeknight dinners with this luxurious recipe for Pasta Shells with Portabella Mushrooms and Boursin Sauce. Tender pasta shells are coated in a silky, garlic-herb Boursin cream sauce, made irresistible with the addition of earthy portabella mushrooms sautéed to golden perfection. Fresh shallots, garlic, and a parmesan-enriched cheese blend enhance every bite, while a sprinkle of fresh parsley adds a vibrant finish. Perfectly balanced for both comfort and sophistication, this easy yet elegant dish comes together in just 40 minutes, making it ideal for indulgent evenings or entertaining guests. A harmony of rich, creamy flavors and hearty textures—this is pasta reinvented.
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Recipe Information
Ingredients
- 12 oz Pasta shells (medium size)
- 8 oz Portabella mushrooms
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 large Shallot
- 2 Garlic cloves
- 5.2 oz Boursin cheese (Garlic & Fine Herbs)
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
- as needed for boiling Water
Instructions
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, clean and slice the portabella mushrooms into thin strips. Finely mince the shallot and garlic.
In a large skillet, heat the butter and olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and tender. Remove the mushrooms from the skillet and set them aside.
In the same skillet, add the minced shallot and garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant and softened.
Reduce the heat to low and stir in the Boursin cheese and heavy cream. Whisk continuously until the cheese is fully melted and forms a smooth sauce.
Add the grated Parmesan cheese to the sauce and stir until it is well incorporated. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Season the sauce with salt and black pepper to taste.
Return the sautéed mushrooms to the skillet and gently fold them into the sauce.
Add the cooked pasta shells to the skillet, tossing gently to coat the pasta evenly in the sauce.
Remove the skillet from heat and garnish the dish with freshly chopped parsley.
Serve immediately and enjoy your creamy Pasta Shells with Portabella Mushrooms and Boursin Sauce!
Nutrition Facts
Calories |
3390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 23.9 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1226 mg | 94% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
