Asparagus Cannelloni with Boursin Sauce

    Asparagus Cannelloni with Boursin Sauce

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    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.

    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

    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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