Cookin' with Moxie

This pasta is yet another easy weeknight meal that you can have on the table in less than 30 minutes. Boiling the water for the pasta is what actually takes the longest amount of time. I would have liked to use both fresh asparagus and mushrooms in this dish but they ran out of asparagus at my food store. I substituted a package of Trader Joe’s frozen asparagus, thawed of course. It didn’t have the crunch that fresh would have but it worked. Overall I really like this meal. I might try experimenting with different vegetables and other flavors of Boursin cheese. The sauce turned out so rich which amazed me because there were so few ingredients. Lighter on my wallet – that’s what I like to see!

For those of you who do not know what Boursin cheese is, shame on you! It is smooth and buttery and has the consistency of cream cheese. It is very spreadable and therefore ideal for using it to make a wonderfully creamy sauce. Of course a classic cheese like this comes from France, as you would have guessed. There are a variety of savory flavors that you can choose from including Pepper, Shallot & Chive and Garlic & Fine Herbs. Try one at your next dinner party. It will brightens up an otherwise-boring cheese board.

Orecchiette with Mushrooms, Asparagus, and Boursin Sauce
(adapted from Food & Wine)
Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 16 oz sliced Baby Bella mushrooms
• 12 oz chopped asparagus
• 1 – 5 ½ oz package Boursin cheese (Garlic & Fine Herbs)
• 1 cup chicken stock
• ¾ lb orecchiette pasta
• Salt and Freshly ground black pepper

Directions:

1. Cook the pasta according to package directions but just barely al dente. While the water is preparing to boil for your pasta, heat butter and oil in a large skillet over medium-high heat. Add mushrooms and cook for about 8 minutes until softened. Add asparagus and salt and pepper to taste. Cook until most of the water is evaporated.
2. Add the chicken broth and Boursin cheese and bring to a simmer while stirring. Drain your pasta right before it is done cooking and combine it with the mushrooms, asparagus and sauce in the skillet. Stir for 2-4 minutes until pasta is cooked to your liking and the sauce has started to thicken up a little. Serves 4.

I am submitting this dish to Presto Pasta Nights. It is a weekly blogging event that was started by Ruth of Once Upon a Feast. Tutti Mangia!

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