Pasta With Boursin Cheese recipes always pop up when you’re hungry but just need something easy. You know, those nights when the fridge is empty, time’s ticking, and you’re this close to ordering takeout. But then it hits you: craving real, creamy comfort with hardly any fuss. This? Is that answer. If this sounds like your life (it’s definitely mine), keep reading—because you’re about to become a Boursin cheese pasta convert.
Why We Love This Recipe
First off, hello? Creamy cheese, silky pasta—what’s not to like? What I adore about this dish is the mad speed. Toss the Boursin cheese into hot pasta and it just melts like it was born to. Forget prepping a million things or chasing fancy groceries. No standing at the stove forever while you debate if it needs “just a touch more salt.” The Boursin brings all the flavor, all ready to roll, which means less worrying for me, and more eating sooner.
Honestly, I started making this in college, when both my schedule and my wallet were tragic. Now? I still make it when people come over. Folks pretty much lose their minds—“Did you secretly train at a five-star restaurant?” Nope, just smart grocery choices and a pinch of laziness (the best flavor booster, if you ask me). One time, my roommate stood over the pot eating pasta straight from the ladle. Yeah, it’s that good.
“I’m still thinking about that Boursin cheese pasta you made for game night. Creamiest thing ever, no joke!” – Jamie, actual pasta fanatic
How to Make It
Ready? This recipe relies on, well, simplicity itself. You just boil your favorite pasta. I like penne, because the tubes catch the cheese (but elbow macaroni or fusilli? Knock yourself out).
Once the pasta’s cooked, save a little starchy water. Drain the rest. Into the steaming pasta, plop in a full round of Boursin cheese. I mean, unwrap and all, obviously. Stir gently. Keep adding your reserved pasta water bit by bit to loosen up the cheese—before you know it, you have this perfect, silky sauce clinging to the noodles.
What next? Pepper. Lots. Give it a taste. Sometimes I’ll throw in a handful of frozen peas or torn spinach—really depends what’s haunting your freezer. No one needs to know you made it up as you went.
Tips for Success
Here’s my secret weapon: reserve a good half-cup of the cooking water before draining. It’s like liquid gold for making the sauce extra lush and glossy. Don’t skip it! And don’t let the Boursin sit too long outside the fridge before using, or it’ll get awkwardly mushy (not the creamy, melting kind).
Oh, and for the love of flavor—salt your pasta water like it’s the ocean! I totally forgot once and everything tasted, well, like sadness.
The brand of pasta matters more than you think. Cheap pasta can go soggy and kinda ruins the vibe. Splurge just a little, it’ll reward you tenfold.
Lastly? Don’t stress if your sauce looks too thick at first. A splash more of that magic water and it comes right together. Trust the process, friend.
Variations and Dietary Changes
Here’s where you can mess around. Want to make it fancy? Add roasted cherry tomatoes. My cousin loves stirring in leftover rotisserie chicken (pretty solid if you’re that meat-every-meal type). A handful of chopped herbs—basil, parsley, even just chives—takes it up a notch.
Gluten-free pasta works fine here, promise. Vegan Boursin cheese alternatives exist, but, full warning: they melt differently. You may need a splash more pasta water. Add in sautéed mushrooms, sun-dried tomatoes, or roasted veggies—clean out your crisper drawer, honestly.
For folks watching sodium, try the garlic-and-herb light Boursin cheese. Still creamy, maybe even sneakier! Customization? The limit does not exist.
| Ingredient Amount Nutrition Info (per serving) | ||
| Boursin Cheese | 150g | 100 calories |
| Pasta (Penne) | 200g | 220 calories |
| Olive Oil | 1 tbsp | 120 calories |
| Peas (Frozen) | ½ cup | 60 calories |
| Black Pepper | To taste | 0 calories |
| Parmesan Cheese | 30g (optional) | 120 calories |
Serving Recommendations
To keep things lively, here’s how I like to make my creamy pasta with Boursin cheese really sing:
- Sprinkle loads of black pepper and a little grated parmesan on top.
- Serve with a big, messy salad—something crunchy, lemony, bright.
- Toast some bread for extra dunking action. You’ll want every drop of sauce.
- Add a glass of whatever wine’s open, because hey, you deserve it.
Common Questions
Q: Can I use any flavor of Boursin cheese?
A: Oh, absolutely. Garlic & Herbs is classic, but try Shallot & Chive or Black Pepper Boursin for a twist.
Q: What type of pasta is best?
A: Any short shape works. I like penne or fusilli, but spaghetti isn’t a crime.
Q: Can I make it ahead?
A: It’s best eaten fresh, but leftovers reheat in the microwave pretty well. Add a splash of milk to revive the sauce.
Q: Is this kid-friendly?
A: You bet! Super mild, super creamy, and the cheese mellows out the garlic.
Q: Can I add protein?
A: Why not! Shredded chicken, crispy bacon, or even some sauteed shrimp take it next level.
Ready to Fall in Love With the Easiest Creamy Pasta?
That’s creamy pasta with Boursin cheese: fast, fuss-free, worthy of way more praise than it ever gets. Try it tonight and see if you become as obsessed as I am. Seriously, if you need more easy recipes, I’ve found a treasure trove over at BBC Good Food and always find something new. Let me know what wild additions you try. Don’t just think about it—grab some Boursin, and give this a go! You’ll thank yourself.
How to Make Fresh Pasta
Equipment
- Mixing Bowl
- Rolling Pin or Pasta Machine
- Knife or Pizza Cutter
Ingredients
Basic Fresh Pasta Dough
- 2 cups all-purpose flour or ’00’ flour for smoother texture
- 3 large eggs
- 1 tbsp olive oil optional, for elasticity and flavor
- salt optional, a pinch for taste
Instructions
- On a clean surface or in a bowl, make a mound with the flour and create a well in the center. Crack in the eggs.
- Use a fork to gently mix the eggs, slowly incorporating the flour from the edges.
- Knead the dough for 8–10 minutes until smooth and elastic. If sticky, dust with flour.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Roll out dough using a pasta machine or rolling pin to desired thinness. Cut into your preferred shape (fettuccine, tagliatelle, squares).
- Boil in salted water for 2–3 minutes or until tender. Toss with sauce and serve immediately.