Asparagus Cannelloni with Boursin Sauce

    Asparagus Cannelloni with Boursin Sauce

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    40min


    223 people made this

    This recipe is so easy to make you'll be astounded at how gourmet it tastes. Asparagus, portobello mushrooms and Boursin cheese make the sauce.

    Ingredients
    Serves: 6 

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 500g portobello mushrooms, stems removed
    • 1/2 teaspoon salt
    • 1 1/4 cups (300ml) low salt chicken stock
    • 150g Boursin cheese
    • 375g cannelloni
    • 500g fresh asparagus, trimmed

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large frypan over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half and slice 5mm thick. Cook mushrooms in the frypan 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken stock and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.
    2. Bring a large pot of lightly salted water to a boil. Add cannelloni and cook for 5 minutes. Place the asparagus into the pot and continue cooking 5 minutes until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.

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