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Creamy Boursin Cheese Pasta Recipe

Creamy Boursin Cheese Pasta Recipe

A rich and flavourful pasta dish made with a creamy Boursin cheese sauce, savoury mushrooms, and fresh spinach. This quick and easy meal is ready in under 30 minutes, perfect for a busy weeknight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 400 g dried long pasta such as linguine, tagliatelle, or spaghetti
  • 1 tbsp olive oil
  • 250 g chestnut mushrooms sliced
  • 2 cloves garlic minced
  • 150 g Boursin Garlic & Fine Herbs cheese
  • 150 g 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)
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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

This recipe is a great base. Feel free to add leftover cooked chicken or sun-dried tomatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days.