Description
Creamy Boursin Pasta is a simple and flavorful Italian-American dish featuring tender pasta tossed in a rich and velvety sauce made with garlic and herb Boursin cheese, cherry tomatoes, and Parmesan. This easy stovetop recipe combines a luscious cream sauce with aromatic garlic and fresh herbs, perfect for a comforting weeknight dinner.
Ingredients
Scale
pasta
- 12 ounces pasta such as penne or rigatoni
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 wheel (5.2 ounces) Boursin cheese, garlic and herb flavor
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 cup reserved pasta water
- 0.25 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 0.5 cup of pasta water, then drain the pasta.
- Sauté the garlic and tomatoes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook for 2 to 3 minutes until slightly softened.
- Make the sauce: Reduce the heat to low and add the Boursin cheese and heavy cream to the skillet. Stir continuously until the cheese melts completely and forms a smooth creamy sauce.
- Toss pasta with sauce: Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce. Gradually add reserved pasta water as needed to loosen and thin the sauce to your desired consistency.
- Season and finish: Season the pasta with salt, black pepper, and red pepper flakes if using. Stir in the grated Parmesan cheese until well combined. Remove from heat.
- Garnish and serve: Sprinkle chopped fresh basil or parsley over the pasta for a fresh finish. Serve immediately while hot.
Notes
- For extra flavor and texture, add sautéed mushrooms, spinach, or cooked chicken to the sauce.
- To ensure the Boursin cheese melts smoothly, avoid boiling the sauce; cook gently over low heat.
- Reserve some pasta water before draining to adjust the sauce consistency easily.
