Boursin Cheese Pasta
If we were neighbors, I would absolutely show up with a warm bowl of this Boursin Cheese Pasta and a fork so we could eat straight form the pot while standing in the kitchen. The first time I made it was after a long weekday that felt like three stitched together; I put on my favorite playlist, boiled water, and thirty minutes later there was this silky, garlicky situation that made me think wow, dinner really can be kind sometimes. Also I may have licked the spoon. Twice.
Why I keep making this on busy nights
I make this when I want creamy without the faff of a full cream sauce. My family goes a bit wild for it because it feels fancy and yet it is basically stir and serve. When I am tired of red sauce but still want something cozy, this hits the spot. And yes, there is a moment it looks odd before it goes glossy, which used to stress me out, but now I just breathe and keep stirring. Little victories.
Also, tiny confession. I once tried to skip salting the pasta water to save time and, well, it tasted like the noodles forgot their passport. Never again.
What you will need, give or take
- 250 g to 300 g pasta, short shapes grab the sauce best, but long noodles work. I love rigatoni or spirali. Use gluten free if you like.
- 1 round of Boursin garlic and fine herbs, about 150 g. My grandmother always insisted on a certain brand, but honestly any version works fine. You can peek at Boursin for flavors.
- 1 small shallot, finely chopped. I sometimes use half a red onion when I am in a hurry.
- 2 cloves garlic, minced. More if you are a garlic person, and I am.
- 1 tbsp olive oil plus a small knob of butter for gloss.
- 100 ml pasta water, saved before draining. I keep a mug by the stove to remind myself.
- A handful of baby spinach or peas, optional but pretty.
- Fresh lemon, just a squeeze. It wakes the whole thing up.
- Black pepper and a pinch of salt.
- Parmesan for serving, totally optional, but I rarely skip it.
Substitutions I like: cream cheese can stand in for Boursin in a pinch, add a little extra garlic and herbs. No shallot around. Spring onion works. And if you only have dried herbs, use a small pinch and add at the end.
Alright, here is how I do it
- Bring a large pot of well salted water to a rolling boil. Salt it so it tastes pleasantly seasoned. If you want details, this guide from Serious Eats is great for nerds like me: how to cook pasta.
- Drop in the pasta and cook until just shy of al dente. Usually 1 minute less than the packet says. Stir now and then so nothing sticks.
- While the pasta cooks, set a skillet over medium heat. Add olive oil and the butter. When the butter melts, add shallot with a pinch of salt and cook until translucent, about 3 to 4 minutes. Add the garlic for the last minute. This is where I usually sneak a taste of the pasta to check doneness.
- Scoop out a mug of pasta water and keep it nearby. Drain the pasta, then add it straight into the warm skillet with the shallot and garlic. Toss gently.
- Turn the heat to low. Crumble in the Boursin. Add a splash of pasta water, about 50 ml to start. Stir and toss. It will look a bit clumpy at first, do not worry if it looks weird at this stage, it always does. Keep stirring and adding a splash more water until it turns glossy and coats the pasta.
- Add the spinach or peas if using. They will wilt in a minute. Squeeze in a little lemon, grind in black pepper, taste and adjust salt. If it feels too thick, more pasta water. Too loose, let it simmer a moment.
- Serve right away with Parmesan on top. Or eat out of the pan like a gremlin, which I have absolutely done on a Friday night with a cheeky glass of something cold.
Side note that has nothing to do with anything. I once timed this recipe to the length of two and a half songs and now I cannot unsee it. If the second chorus ends, the sauce wants lemon. Highly scientific.
Notes I wish someone told me sooner
- Actually, I find it works better if the cheese is not fridge cold. Let it sit on the counter while the water heats.
- Use less salt than you think at first, then adjust. Boursin is seasoned, and pasta water brings salt too.
- Lemon is not optional in my kitchen, just a whisper makes the richness taste lively.
- If you like heat, a pinch of chili flakes in the oil with the shallot is lovely. On second thought, add at the end if your crew is spice shy.
Variations I have actually tried
- Roasted cherry tomatoes. Toss tomatoes with oil and salt, roast until jammy, then fold into the pasta. I follow this method when I am feeling fancy: roasting cherry tomatoes.
- Mushroom night. Sear sliced mushrooms in the skillet first until golden, then proceed. Add a splash of soy for a savory kick.
- Bacon crispies. Cook chopped bacon until crisp, remove, then make the sauce in the drippings and scatter bacon over at the end. Not subtle, very good.
- The one that did not work. I tried adding tinned tuna and capers once. It was fine, but the garlicky cheese and the tuna kind of argued. I would skip.
Equipment chat, with a little realism
A big pot, a decent skillet, a wooden spoon, and a colander are ideal. I call my kitchen scale essential for pasta portions, but if you do not have one, a generous two handfuls per person gets you close. No colander. Tilt the pot lid and pour slowly, it works in a pinch. Nonstick or stainless both do fine here.
How to store leftovers
Cool the pasta, then pop it into a sealed container and refrigerate up to two days. Reheat gently over low heat with a splash of water or milk to loosen. I think this tastes even better the next day, though honestly, in my house it never lasts more than a day.
Serving ideas we love
- Big green salad with a punchy vinaigrette to cut the creaminess.
- Garlic bread if we are feeling extra. Carbs on carbs, proudly.
- A squeeze of lemon at the table and extra black pepper. My family has a rule that the first person to grate Parmesan has to do everyone else too. Fair is fair.
Pro tips learned the clumsy way
- I once tried rushing the cheese into a hot pan and regretted it because it split. Keep the heat low, then nudge it warmer only if needed.
- Forgot the pasta water. Been there. Fill the mug before you drain, set it in front of you so you cannot loose it.
- Too thick. Add water a tablespoon at a time. Too thin. Stir another minute, it tightens as the starch works.
- Taste pepper at the end. The cheese softens its edge, so you might add more than you think.
FAQ, because you asked and I have thoughts
Can I make Boursin Cheese Pasta without Boursin. You can use cream cheese plus a spoon of sour cream, garlic, and dried herbs. It will not be exactly the same, but it gets you close on a Tuesday.
Which pasta shape is best. Short shapes like shells or rigatoni are my favorite, they hold the sauce in all the nooks. But spaghetti works if that is what you have.
Is this vegetarian. The base recipe is, as long as your cheese is vegetarian friendly. If you add bacon or chicken then obviously it is not.
Can I add chicken. Yes. Cook bite size pieces quickly in the skillet first with salt and pepper, set aside, then add back in at the end. Do not overcook or it will go dry.
How do I reheat without the sauce breaking. Low heat, a splash of water or milk, and gentle stirring. Sometimes I cover the pan for a minute to steam it back to life. Works a treat.
Any make ahead tips. You can cook the pasta a minute short, toss with a little oil, and cool. Warm it in the sauce with pasta water right before serving. I tend to think fresh is nicer, but this is handy for guests.
Ingredients
- 8 oz (225 g) linguine or fettuccine
- 4 oz (115 g) Boursin garlic & herb cheese
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (25 g) grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- 1/4 cup (60 ml) reserved pasta cooking water
- 2 tablespoons chopped fresh parsley
- Zest of 1/2 lemon (optional)
Instructions
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1Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve 1/4 cup (60 ml) of the pasta cooking water, then drain the pasta.
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2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for 2–3 minutes until softened. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown.
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3Reduce the heat to low and stir in the heavy cream and Boursin cheese. Stir continuously until the cheese melts and the sauce becomes smooth. Add the grated Parmesan and stir until combined. If the sauce is too thick, loosen it with some of the reserved pasta water until you reach the desired consistency.
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4Add the drained pasta to the skillet and toss to coat thoroughly in the sauce. Cook together for 1–2 minutes so the pasta absorbs some of the sauce. Season with salt, freshly ground black pepper, and lemon zest if using.
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5Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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