Creamy Boursin Cheese Pasta Recipe
There are some weeknight dinners that feel like a secret weapon, and this Creamy Boursin Cheese Pasta Recipe is definitely mine. It delivers that satisfying, restaurant-quality richness with so little effort that it almost feels like cheating. The magic lies in how a single block of Boursin cheese transforms into a velvety, herb-flecked sauce that clings beautifully to every single strand of pasta. I stumbled upon this combination by accident one evening when I had a random pack of Boursin in the fridge and very little else, and it has been a family favourite ever since.
What we’re creating here is more than just a simple cheese pasta. It’s a beautifully balanced dish where the tangy, garlicky cheese is complemented by earthy mushrooms, fresh spinach, and a bright squeeze of lemon. It’s the kind of meal that comes together in the time it takes to boil your pasta, making it an absolute lifesaver after a long day. This creamy pasta dish is ideal for those evenings when you crave something deeply comforting but don’t want to spend an hour in the kitchen. It always gets compliments, and nobody ever guesses how straightforward it is to make.
Recipe Overview
This Boursin cheese pasta recipe is all about creating a luxurious sauce with minimal ingredients. The herby, garlicky Boursin melts down with a splash of starchy pasta water to create a sauce that’s rich without being heavy. We then elevate it with sautéed mushrooms and fresh spinach for added texture and nutrients. After testing this recipe five times, I finally got the pasta water-to-cheese ratio just right for the perfect, silky consistency. It’s a wonderfully savoury and satisfying quick dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Creamy Boursin Cheese Pasta Recipe
- Rich, Balanced Flavour: The Boursin cheese provides a complex flavour base of garlic, herbs, and tangy cream cheese. We balance this with savoury mushrooms and a final squeeze of lemon juice to cut through the richness and brighten everything up.
- Ready in Under 30 Minutes: From start to finish, this entire meal is on the table in about 25 minutes, making it a fantastic solution for busy weeknights when you need a speedy yet delicious dinner.
- A Truly Flexible Recipe: This recipe works as a brilliant base. You can stir in some leftover cooked chicken, add a handful of sun-dried tomatoes, or sprinkle some toasted pine nuts on top for extra crunch. It’s easy to adapt with what you have.
- Great for a Cosy Night In: This dish works beautifully for a relaxed evening meal. It feels special enough for a date night but is simple enough that you’re not exhausted by the time you sit down to eat. For another hearty meal idea, check out my Stuffed Peppers With Rice Recipe.
- Family Tested: My children, who can be fussy about green things, happily eat the spinach when it’s wilted into this gloriously creamy sauce. It’s a win all around.
Ingredients You’ll Need
For this recipe, the quality of your cheese really matters. I always use the classic Boursin Garlic & Fine Herbs, as its flavour profile is perfectly suited to this pasta. It melts beautifully and provides all the seasoning you need in one go.
- 400g dried long pasta, such as linguine, tagliatelle, or spaghetti
- 1 tbsp olive oil
- 250g chestnut mushrooms, sliced
- 2 cloves garlic, minced
- 150g Boursin Garlic & Fine Herbs cheese
- 150g fresh baby spinach
- Juice of ½ a lemon
- Freshly ground black pepper
- Salt to taste
- Fresh parsley or chives, finely chopped, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Ashley’s Tip: Don’t forget to salt your pasta water generously! It should taste like the sea. This is the first and most important step in seasoning your pasta from the inside out, ensuring the final dish is full of flavour.
How to Make This Creamy Boursin Cheese Pasta Recipe
The process for this creamy pasta is wonderfully streamlined. We cook the pasta while simultaneously preparing the simple sauce in a separate pan, so everything is ready to be combined at the same time.
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Just before you drain it, carefully reserve about 250ml (one mugful) of the starchy pasta water. This is the liquid gold for our sauce. Drain the pasta in a colander.
- Sauté the Mushrooms: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
- Add the Aromatics: Turn the heat down to medium, add the minced garlic to the pan with the mushrooms, and cook for another minute until fragrant. Be careful not to let the garlic burn.
- Wilt the Spinach: Add the fresh spinach to the pan in batches. It might look like a lot, but it will wilt down significantly. Stir continuously for 1-2 minutes until all the spinach has wilted.
- Create the Boursin Sauce: Reduce the heat to low. Crumble the Boursin cheese into the pan. Add about 120ml (half a mug) of the reserved hot pasta water. Stir continuously as the cheese melts, combining with the pasta water to form a smooth, creamy sauce that coats the vegetables. I find that using a whisk for this initial melting phase helps to get the sauce perfectly smooth.
- Combine and Finish: Add the drained pasta directly to the pan with the sauce. Use tongs to toss everything together thoroughly, ensuring every piece of pasta is coated in the Boursin sauce. If the sauce seems too thick, add another splash of the reserved pasta water until it reaches your desired consistency.
- Final Touches: Squeeze in the juice of half a lemon and season generously with freshly ground black pepper. Taste and add a pinch of salt if needed (the cheese and pasta water are already salty, so you may not need much).
- Serve Immediately: Divide the creamy Boursin cheese pasta among four warm bowls. Garnish with a sprinkle of fresh parsley or chives and a grating of Parmesan cheese, if you like.
Tips From My Kitchen
- Temperature Control is Key: When you add the Boursin and pasta water, make sure the heat is on low. If the pan is too hot, the cheese can split or become grainy. A gentle heat allows it to melt into a silky, emulsified sauce.
- The Secret Step: Reserving Pasta Water: This is non-negotiable! The starch in the pasta water helps the cheese melt into a cohesive sauce that clings to the pasta rather than sliding off. I learned that just using cream or milk doesn’t give the same luxurious texture. You can find more pasta cooking science on sites like Serious Eats.
- Make-Ahead Prep: You can save time by slicing the mushrooms and mincing the garlic ahead of time. Store them in an airtight container in the fridge for up to a day. The dish itself is best made and served fresh for the creamiest texture.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over a low heat with a splash of milk or water to loosen the sauce, which will have thickened in the fridge.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some standard kitchen tools.
- Large pot for boiling pasta
- Colander
- Large, deep frying pan or sauté pan
- Tongs or a pasta fork for tossing
What to Serve With This Creamy Boursin Cheese Pasta Recipe
This dish is quite rich and satisfying on its own, but a few simple sides can round out the meal beautifully.
- A Crisp Green Salad: A simple salad with a zesty vinaigrette provides a fresh, acidic contrast that cuts through the creaminess of the pasta. A mix of rocket, cucumber, and cherry tomatoes works well.
- Garlic Bread: You can never go wrong with warm, crusty garlic bread for mopping up any leftover Boursin sauce from the bowl.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio is an excellent companion. Its acidity complements the tangy cheese and bright lemon notes in the dish.
Frequently Asked Questions
Creamy Boursin Cheese Pasta Recipe
Ingredients
Method
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Just before you drain it, carefully reserve about 250ml (one mugful) of the starchy pasta water. This is the liquid gold for our sauce. Drain the pasta in a colander.
- Sauté the Mushrooms: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
- Add the Aromatics: Turn the heat down to medium, add the minced garlic to the pan with the mushrooms, and cook for another minute until fragrant. Be careful not to let the garlic burn.
- Wilt the Spinach: Add the fresh spinach to the pan in batches. It might look like a lot, but it will wilt down significantly. Stir continuously for 1-2 minutes until all the spinach has wilted.
- Create the Boursin Sauce: Reduce the heat to low. Crumble the Boursin cheese into the pan. Add about 120ml (half a mug) of the reserved hot pasta water. Stir continuously as the cheese melts, combining with the pasta water to form a smooth, creamy sauce that coats the vegetables. I find that using a whisk for this initial melting phase helps to get the sauce perfectly smooth.
- Combine and Finish: Add the drained pasta directly to the pan with the sauce. Use tongs to toss everything together thoroughly, ensuring every piece of pasta is coated in the Boursin sauce. If the sauce seems too thick, add another splash of the reserved pasta water until it reaches your desired consistency.
- Final Touches: Squeeze in the juice of half a lemon and season generously with freshly ground black pepper. Taste and add a pinch of salt if needed (the cheese and pasta water are already salty, so you may not need much).
- Serve Immediately: Divide the creamy Boursin cheese pasta among four warm bowls. Garnish with a sprinkle of fresh parsley or chives and a grating of Parmesan cheese, if you like.
Notes
I hope you love this Creamy Boursin Cheese Pasta as much as we do in our house. It’s a testament to the fact that a truly wonderful meal doesn’t need a long list of ingredients or hours of your time. It’s just simple, good food. If you try it, please let me know how it turned out in the comments below!
Happy cooking,
Ashley
