Boursin Cheese Pasta

By Bree Hester Jump to Recipe

A weeknight wonder packed with flavor—it might be the best 20-minute pasta we know!

If you’ve ever opened a package of Boursin cheese and not immediately plopped a spoonful in your mouth, you’re pretty unique. The crumbly and creamy texture of this soft cheese is an irresistible one, and its salty, garlicky, and lightly herby flavor puts it over the top. It’s great to spread on just about anything you’ve got on hand—bread, crackers, crostini, bagels, cucumber slices. But with one taste you’ll probably see why it’s a pretty magical shortcut ingredient that brings instant flavor to dishes.

This delicious weeknight pasta is an excellent reason to keep Boursin in your fridge. Here it’s simmered on the stovetop into a rich, flavorful sauce that joins a few pantry staples to make one of the tastiest cream sauces around. Peas and sun-dried tomatoes are easy, colorful vegetables to add, but you could also use steamed chopped asparagus or broccoli and substitute halved cherry tomatoes or sliced olives for the sun-dried tomatoes. And toasted pine nuts give it added texture, although you could use slivered almonds or leave them out altogether.

It’s the kind of weeknight dinner that feels indulgent but comes together effortlessly—proof that this little cheese can do big things. Look for the type of penne known as penne rigate if you can; rigate means “ridged” in Italian, and the small grooves on this penne are extra good at holding the sauce to the noodle. Feeding kids? Bowties (farfalle) are also excellent at pooling sauce and peas and a favorite with all ages. And although this vegetarian version clocks in with a pretty respectable 21 grams of protein per serving, you could also up that with the addition of some chopped roast chicken, steamed peeled shrimp, or diced ham. It’s all good!

All about Boursin cheese

Boursin is a brand of rich, creamy soft cheese that was created in France and originally named Gournay. It’s a cow’s milk cheese famous for its spreadable texture and excellent melting qualities but perhaps best known for its “Garlic & Fine Herbs” flavor profile that generations have loved. This cheese is the creation of Norman cheesemaker François Boursin, who perfected his recipe in 1963. It was a huge hit and became the first cheese ever advertised on television in France. Today the cheese is produced from the original Normandy recipe in both the United States and Canada by Bel Brands USA. You’ll find it in distinctive white-and-green boxes that typically hold a 5.3-ounce (150-gram) round of the cheese. Creamy yet crumbly, the cheese can be spread on crackers or bread rounds, mixed into a dip, or the basis of any number of creamy recipes.

Most larger grocery stores carry Boursin, although sometimes you might have to look in the deli section or the specialty cheese section. A competing brand of garlic and herb flavored soft cheese is Alouette, which can be used interchangeably. If you can’t find either, an herb-flavored soft goat cheese (chèvre) has a similar flavor and texture.

How do I store leftovers?

Cooled leftover pasta can be refrigerated in an airtight container for 3 to 4 days. Reheat the pasta in the microwave or on the stovetop over medium-low heat with a touch of water or broth to help keep it creamy. Freezing leftover pasta isn’t a great idea since the noodles are likely to be mushy and the sauce can separate after reheating, but you could do it in a pinch. Thaw it in the fridge overnight and reheat as described above.

Serving suggestions

Just your favorite beverage can make this pasta an easy one-bowl meal, although adding a vegetable side is never a bad idea. Sautéed Asparagus is a perfect mix of ease and flavor, as are Sautéed Carrots. Or try this classic House Salad Recipe that stars a simple homemade vinaigrette. And if you’re looking for more great reasons to keep Boursin around, check out this Chicken with Boursin Mushroom Sauce recipe and these indulgent Boursin Mashed Potatoes and Boursin Stuffed Mushrooms.

Boursin Cheese Pasta

Bree Hester

4.52 from 95 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course, pasta

Cuisine vegetarian

Servings 4 servings

Calories 541 kcal

Ingredients

  

1x2x3x

• 1 package pasta (12 ounces) penne or bowties
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 1 1/2 cups frozen peas
• 1/2 cup broth vegetable or chicken
• 1/4 cup white wine
• 1 package Boursin garlic and fine herbs cheese (5.3 ounces)
• 1/3 cup sundried tomatoes sliced
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
• 1 teaspoon lemon pepper seasoning
• Freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

 

• Cook the pasta in salted water according to package directions. Drain and reserve 1/4 cup of the cooking water.
• Meanwhile, heat a large skillet over medium heat. Add the olive oil and garlic. Cook the garlic just until fragrant, about 30 seconds.
• Add the frozen peas, broth, and wine. Bring the mixture up to a boil. Stir in the Boursin cheese.
• Add the cooked pasta, sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper to the skillet and toss to coat.
• Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the reserved pasta water.
• Garnish with pine nuts and sprinkle with the remaining Parmesan.

Nutrition

Calories: 541kcalCarbohydrates: 80gProtein: 21gFat: 14gSaturated Fat: 3gSodium: 330mgFiber: 7g

Keyword quick, white wine sauce

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