This creamy Boursin Pasta takes only a few minutes of prep to transform simple ingredients into an impressive meal. It’s made entirely on the stovetop with no oven time required!
Easy Boursin Pasta Recipe
Easy pasta recipes will take you from weekday meals with the family to entertaining family and friends. You could add a side of chicken, pork, or seafood alongside this Boursin Pasta to round out the meal. A side of homestyle garlic bread would seal the deal in our kitchen. How to make simple Boursin Pasta: (Scroll down for full printable recipe.)
- Pasta – Cook the cavatappi pasta in salted water per the package directions until al dente. Drain well reserving the hot pasta water.
- Combine – To a separate pot add drained cavatappi pasta, 1 cup reserved pasta water, Boursin cheese, heavy cream, Parmesan cheese, sun-dried tomatoes, salt and crushed red pepper flakes.
- Simmer Gently to Melt the Boursin Cheese – Mix well, simmering over medium-low heat stirring constantly for 3-5 minutes or until the cheese has melted and evenly coated the pasta.
- Pasta Water – Add more of the hot pasta water 1/2 cup at a time (You’ll need around 2 cups total) to loosen the sauce adding until it reaches your desired consistency.
- Add Spinach – To the pot, add the baby spinach. Continue to stir over medium-low heat until the spinach has wilted. (You can add a bit more hot pasta water to wilt the spinach, if needed.)
- Garnish – Serve immediately garnished with Parmesan cheese and chopped parsley.
How to Make the BEST Boursin Pasta Recipe
- Ingredients you’ll need to make Boursin Pasta on the stovetop: One pound dry cavatappi pasta, two 5 oz packages garlic and herb Boursin cheese, heavy cream, sundried tomatoes drained (don’t rinse), shredded Parmesan cheese plus additional for garnishing, salt, crushed red pepper flakes, fresh baby spinach, fresh basil or Italian parsley.
- Kitchen tools you’ll need: 6 quart dutch oven or similar pot, pasta cooker and strainer, measuring cups and spoons, large spoon for stirring and cheese grater.
- Hot pasta water is essential for loosening up sauces. After cooking the pasta, the starch that remains behind in the hot pasta water and makes it an excellent source for changing the consistency and enhancing the flavor of pasta sauces.
- I prefer a twisted macaroni for this recipe. The cavatappi has ridges which really grabs onto the simple Boursin cheese sauce. You could adapt this recipe using a different pasta but when doing so you may also need to adapt the liquid for the cheese sauce. Depending on the shape of the pasta, you’ll need to make that decision in real time.
- This recipe uses shredded Parmesan cheese not finely grated Parm. Freshly grated cheese is always recommended for simple pasta sauces as demonstrated in this recipe. That being said, you can use pre-shredded Parmesan cheese in a pinch.
- How do you serve Boursin Pasta? You can serve this as a meatless entree with a Seven Layer Salad and hot Parker House Rolls or add Spatchcock Chicken, Baked Shrimp or Baked Parmesan Pork Chops. You could also serve this as a side for steak. The sky’s the limit!
- Store Boursin Pasta chilled in an airtight container for up to 3 days.
- Reheat gently in a saucepan over medium heat or in single servings in the microwave. You will need to add additional cream or milk to thin the sauce when reheating.
More Pasta Recipes to Make
- You can fully assemble this Saucy Baked Penne one day in advance then pop it into the oven just before serving.
- Cajun Chicken Pasta with Andouille is packed with flavor.
- This Cowboy Pasta Salad is hearty and filling.
- My recipe for Baked Pasta Bolognese is a family favorite.
- Add this quick and easy Garlic Parmesan Orzo Pasta to your side dish rotation.
- Make this Spaghetti Carbonara with ham!
- The family will LOVE my Chicken Parmesan Casserole for a busy day meal.
- Tortellini Salad Kabobs from Savory Experiments.
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Helpful Kitchen Items:
Boursin Pasta
Servings 8 servings
Calories 426kcal
Ingredients
- 1 lb cavatappi pasta
- 2 5 oz packages garlic and herb Boursin cheese
- 1/2 cup heavy cream
- 1 8 oz jar sundried tomatoes drained (don't rinse)
- 1/2 cup shredded Parmesan cheese plus additional for garnishing
- 1 tsp salt
- 1/2-1 tsp crushed red pepper flakes
- 1 6 oz package fresh baby spinach
- 2-3 Tbsp chopped fresh basil or Italian parsley
- reserved pasta water
Instructions
-
Cook the cavatappi pasta in salted water per the package directions until al dente. Drain well reserving the hot pasta water.
-
To a separate pot add drained cavatappi pasta, 1 cup reserved pasta water, Boursin cheese, heavy cream, Parmesan cheese, sun-dried tomatoes, salt and crushed red pepper flakes.
-
Mix well, simmering over medium-low heat stirring constantly for 3-5 minutes or until the cheese has melted and coated the pasta. Add more of the hot pasta water 1/2 cup at a time (You'll need around 2 cups total) to loosen the sauce adding water just until it reaches your desired consistency.
-
To the pot add the baby spinach. Continue to stir over medium-low heat until the spinach has wilted. (You can add a bit more hot pasta water to wilt the spinach, if needed.)
-
Serve immediately garnished with Parmesan cheese and chopped parsley.
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 45g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 72mg | Sodium: 623mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 409IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
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Boursin Pasta
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Reviewed by Kritik Sah
on
April 17, 2024
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