Boursin Pasta

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Pasta, Side Dish

Cuisine: American, Italian

Servings: people

Calories: 346kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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