This creamy Boursin Pasta recipe is easy to make with any kind of pasta and features a flavorful herby cream sauce with spinach and juicy cherry tomatoes. It’s an easy 30-minute meal that’s perfect for busy weeknights!

A white plate filled with Boursin pasta with a creamy herb sauce, tomatoes, and spinach.

Boursin Pasta

This Boursin Pasta recipe is one of the quickest and easiest pasta recipes on my entire site, but you’d never know it from the flavor. The creamy herb sauce is absolutely irresistible, thanks to the smooth, velvety Boursin cheese. Vibrant cherry tomatoes and spinach add the perfect balance of freshness, and just about any pasta shape works beautifully in this recipe!

Don’t miss my PRO TIPS below! You are going to love this!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Melt the butter and add the garlic. Sprinkle in the flour and cook for 1-2 minutes. Add the sauce mixture in small splashes, stirring to combine. Bring to a boil, then reduce to a simmer while you boil the pasta separately.

A skillet with sauce being stirred into a roux next to a skillet with Boursin sauce for pasta.

Stir in the Boursin, Parmesan, and tomatoes. Add the spinach and cook until wilted. Add the drained pasta and lemon juice and stir to combine and heat through. Serve!

A skillet with Boursin sauce, tomatoes, and spinach next to a skillet of completed Boursin Pasta.

Pro Tips

  • Boursin: This is located in the fine cheese section at my store, where they have parmesan wedges, Romano, gouda, feta, etc. 
  • Pasta: I use Gemelli pasta for this, but a variety of options work well, including Cavatappi, Medium Shells, Orecchiette, Farfalle, and Rotini. 
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Lemon Juice: This is subtle and just makes the other flavors pop! If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
  • Tomatoes: Feel free to halve them depending on their size and your preference. You can also use drained canned tomatoes. Rotel is a nice addition and adds a little heat.
  • Flavor Enhancers: The soy sauce, Dijon, and hot sauce are flavor enhancers that you can’t taste outright. I use Frank’s hot sauce. 
  • Meat additions include cooked sausage, bacon, chicken, steak, and pork! Shrimp would also be delicious in this!
  • Serve this with my Chicken Milanese,  Garlic Butter Shrimp, Easy Pan Fried Chicken, Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
  • Note: Fresh tomatoes start break down more after being reheated. (But I don’t mind!)

Boursin Pasta with a creamy herb sauce, spinach, and tomatoes in a skillet with a wooden spoon on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for stirring throughout this recipe.
  • Box Cheese Grater– Always grate cheese from a block, it melts and tastes much better. Packaged grated cheese contains cellulose which prevents it from melting as well.
  • Garlic Peeler & Garlic Twister– Makes it really easy to peel fresh garlic.
  • Lemon Squeezer– Use fresh lemon juice over bottled if possible.
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

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Creamy Boursin Pasta with an herb cream sauce, spinach, and tomatoes in a white bowl.

Boursin Pasta

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 people
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This creamy Boursin Pasta recipe is easy to make with any kind of pasta and features a flavorful herby cream sauce with spinach and juicy cherry tomatoes.

Ingredients

US Customary - Metric

Sauce

  • 1 ½ cups chicken broth
  • ½ cup half and half
  • ½ chicken bouillon cube
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon soy sauce
  • ½ teaspoon EACH: dried oregano, basil, parsley, onion powder

Pasta, etc.

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 5.2 oz. Garlic and Herb Boursin, cut into fourths
  • ¼ cup Parmesan cheese, grated
  • 1 ½ cups cherry tomatoes
  • 2 cups packed baby spinach, roughly chopped
  • 1 tablespoon lemon juice
  • 8 oz. Gemelli pasta, see notes

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
  • Add the butter and garlic to a large skillet over medium heat and cook for 1 minute. Sprinkle in the flour and stir continuously for 1 to 2 minutes, until the raw flour smell is gone.
  • Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Cover partially while the pasta cooks. Drain once cooked.
  • Reduce heat to low and stir in the Boursin, Parmesan, and tomatoes. The Boursin will continue to melt and combine into the sauce as you stir and proceed with the remaining steps.
  • Stir in the spinach and let it wilt, about 2 minutes. Add the pasta and lemon juice and stir to combine. The sauce will continue to thicken upon standing. Serve!

Notes

Pro Tips:
  • Boursin: This is located in the fine cheese section at my store, where they have parmesan wedges, Romano, gouda, feta, etc. 
  • Pasta: I use Gemelli pasta for this, but a variety of options work well, including Cavatappi, Medium Shells, Orecchiette, Farfalle, and Rotini. 
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Lemon Juice: This is subtle and just makes the other flavors pop! If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
  • Tomatoes: Feel free to halve them depending on their size and your preference. You can also use drained canned tomatoes. Rotel is a nice addition and adds a little heat.
  • Flavor Enhancers: The soy sauce, Dijon, and hot sauce are flavor enhancers that you can’t taste outright. I use Frank's hot sauce. 
  • Meat additions include cooked sausage, bacon, chicken, steak, and pork! Shrimp would also be delicious in this!
  • Serve this with my Chicken Milanese,  Garlic Butter Shrimp, Easy Pan Fried Chicken, Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
  • Note: Fresh tomatoes start break down more after being reheated. (But I don’t mind!)
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 346kcal, Carbohydrates: 35g, Protein: 10g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 633mg, Potassium: 284mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1601IU, Vitamin C: 13mg, Calcium: 105mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta, Side Dish
Cuisine: American, Italian
Author: Stephanie

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