Boursin Pasta Recipe

I just whipped up this insanely creamy penne pasta with Boursin garlic & fine herbs cheese and heavy cream that totally transformed a hectic day into a full-on flavor fest, and I swear every messy bite was pure magic.

I love makin Boursin Pasta because the penne soaks up the creamy sauce where the Boursin garlic & fine herbs cheese, heavy cream and olive oil mix with minced garlic. I usually add a bit of reserved pasta water and a dash of Parmesan which makes it a balanced meal.

Ingredients

• Penne pasta gives hearty carbohydrates and energy, making it a filling base for the dish.
• Boursin Garlic & Fine Herbs cheese adds creamy, tangy flavor with proteins; a savory delight.
• Heavy cream brings rich texture, making the sauce luxuriously smooth and very satisfying.
• Olive oil heightens flavors and helps in sautéing garlic for a better taste.
• Minced garlic provides a spicy kick and antioxidants that boost overall flavor naturally.
• Grated Parmesan cheese offers a sharp, salty note that complements the creamy sauce perfectly.
• Fresh basil or parsley adds bright herbal notes and a fresh, colorful finishing touch.

Ingredient Quantities

• 12 oz penne pasta
• 1 5.2 oz tub Boursin Garlic & Fine Herbs cheese
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup reserved pasta water
• 1/4 cup grated Parmesan cheese (optional)
• Chopped fresh basil or parsley for garnish (optional)

How to Make this

1. Boil a large pot of salted water and cook the penne until al dente, saving about 1/2 cup of the pasta water then drain the rest.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the minced garlic and sauté for about 1 minute until it’s fragrant, being careful not to burn it.

4. Pour in the heavy cream and lower the heat to let it warm up gently.

5. Stir in the Boursin Garlic & Fine Herbs cheese until the sauce becomes smooth and creamy.

6. Add the reserved pasta water slowly to help thin the sauce if it’s too thick, stirring constantly.

7. Toss the cooked penne into the skillet so they are well coated with the sauce.

8. Season with salt and freshly ground black pepper to taste.

9. (Optional) Stir in the grated Parmesan cheese for an extra layer of flavor.

10. Garnish with chopped fresh basil or parsley if desired, then serve hot and enjoy.

Equipment Needed

1. Large pot for boiling water
2. Strainer to drain the pasta
3. Large skillet for preparing the sauce
4. Measuring cup for the heavy cream and reserved pasta water
5. Knife and cutting board for mincing the garlic and chopping herbs
6. Wooden spoon for stirring ingredients

FAQ

• Q: Can I substitute heavy cream or Boursin if I don’t have them?
  Answer: Sure, you can swap heavy cream with half and half or even regular milk, but keep in mind it won’t be as rich. Boursin is pretty key to the flavour, so if you switch it out, try another garlic herb cheese.
• Q: Is it really necessary to save some pasta water?
  Answer: Yeah, reserving about 1/2 cup of pasta water helps the sauce stick to the pasta and makes it extra creamy, so don’t skip that step.
• Q: Can I add other ingredients like veggies or chicken?
  Answer: Absolutely, feel free to mix in some spinach, cherry tomatoes, or even roasted chicken if you want to boost the dish with extra protein and flavor.
• Q: Why use penne pasta specifically?
  Answer: Penne is great becuz its ridges help the sauce cling on better. If you don’t have penne, rigatoni or fusilli work fine too.
• Q: How long should I cook the garlic?
  Answer: Cook the garlic in olive oil for about 30 seconds to a minute until it just becomes fragrant. Keep an eye on it so it doesn’t burn and get bitter.

Boursin Pasta Recipe Substitutions and Variations

• If you can’t find Boursin Garlic & Fine Herbs cheese, mix cream cheese with a little garlic powder and dried herbs like parsley or chives
• If heavy cream is not on hand, full fat coconut milk or half and half works pretty well as a substitute
• If you don’t have olive oil, you can cook in any neutral oil like vegetable oil instead
• For the Parmesan cheese, Pecorino Romano is a good alternative if you’re looking for a sharper flavor

Pro Tips

1. When you’re sautéeing the garlic, make sure you keep an eye on it. It only takes about a minute for it to get fragrant and if you let it go any longer it might burn and then your sauce will have a bitter taste.

2. Don’t forget to save about 1/2 cup of the pasta water before draining the penne. That water is super important to thin out your sauce if it gets too thick. It really helps bind everything together.

3. When mixing in the Boursin cheese with your heavy cream, lower the heat a bit and stir slowly. This keeps the sauce creamy and stops it from getting lumpy. It might take a couple of minutes to get smooth so be patient.

4. Taste as you go and adjust the salt and pepper at the end. Every ingredient can be a little different in saltiness, so check your flavor before serving. If you like a little extra zing, toss in some grated Parmesan and fresh herbs right at the end. Enjoy cooking!