Asparagus Cannelloni with Boursin Sauce
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
- 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.
- 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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Reviews and Ratings
Global Ratings:
(234)
Reviews in English (184)
I used 6oz (most of a tub) veggie cream cheese in place of the expensive boursin cheese and the recipe worked out great! It really tasted like something I would get at a restaurant, ant the leftovers were perfect, hot or cold. I will definately make this again! - 02 Apr 2006 (Review from Allrecipes USA and Canada)
We LOVED this dish! It's delicious. I sauteed the asparagus with the mushrooms, and added 2 cloves of minced garlic. I also used the garlic & herb boursin cheese. I had read the reviews which said the sauce was thin, so I dissolved 1 tsp of cornstarch in 1/3 cup of white wine and that thickened it up quite nicely. I was out of shells so I used angel hair pasta instead. This meal was yummy, super-satisfying, looked great and my kids ate it. What else can I ask for? - 20 Feb 2007 (Review from Allrecipes USA and Canada)
Oh my! This is excellent! It was a bad shopping day - my grocery store was out of asparagus and did not have the pepper Boursin cheese, so I sub'ed in Garlic & Herb Boursin and broccoli. A great meal! - 25 Mar 2005 (Review from Allrecipes USA and Canada)
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