Lea's Boursin Pasta

This recipe is directly lifted from my friend Lea.  About ten years ago, when she was in culinary school, she made this for dinner one night and it was AMAZING.  When I asked her for the recipe the other day, she said she didn't have one... but she helped me figure out what the basic ingredients might have been.  I made it for dinner last night, and WOW!  Exactly as I remembered it!  Best of all, it's fast... I think this took me around 30 minutes to make.

2 packages fresh shiitake mushrooms
1 cup chopped onion
2 tbsp chopped garlic
1 bunch of fresh asparagus, cut into pieces
3/4 cup vegetable broth
2 cups whole wheat pasta shells
1 8-oz container of Boursin Garlic & Herb cheese

Cook pasta, drain and set aside.

In olive oil, cook the onions until they're clear in color.  Add garlic and mushrooms.  Saute for about 5 minutes before adding the vegetable broth and asparagus.  Let simmer, stirring occasionally, until most of the liquid is gone.  Add the pasta at this point, and stir until all the ingredients are mixed.  Finally, add the Boursin.  It should melt pretty quickly since everything is hot.  Make sure the Boursin is well blended into the main ingredients.

Add black pepper to taste, and (if you need MORE cheese), top with a little fresh grated parmesan.