Description
This creamy and flavorful Boursin Cheese Pasta recipe is a quick and easy dish perfect for a comforting weeknight meal. Cooked pasta is tossed with rich Boursin garlic & fine herbs cheese and fresh lemon zest, creating a smooth, silky sauce with the help of reserved pasta water. Ready in just 15 minutes, this recipe serves four and is sure to become a family favorite.
Ingredients
Ingredients
- 1 pound dried pasta (any shape or size)
- 10.6 ounces Boursin cheese (garlic & fine herbs, 2 boxes)
- 1 teaspoon fresh lemon zest
- 1 tablespoon salt (for pasta water)
Instructions
- Boil the Pasta: Set a large pot of water on the stove over high heat. Add a generous tablespoon of salt to the water. Bring it to a rolling boil. Once boiling, add the pasta and cook according to the package instructions until al dente.
- Reserve Pasta Water: Just before draining the pasta, carefully ladle out 1 cup of the hot pasta water and set it aside. This starchy water will help create your sauce.
- Drain the Pasta: Drain the pasta in a colander but do not rinse, then return the pasta to the pot while keeping the heat on low.
- Melt the Cheese: Add the Boursin cheese and fresh lemon zest to the pasta in the pot. Gently stir to melt the cheese into the warm pasta.
- Create the Sauce: Slowly add ½ cup of the reserved pasta water to the pot while stirring continuously. The combination of cheese and pasta water will form a smooth, silky sauce coating the pasta. Add more pasta water as needed to reach your desired consistency.
- Serve: Once the sauce is creamy and evenly coats the pasta, remove from heat and serve immediately while warm.
Notes
- You can use any shape of dried pasta that you prefer—short pasta works best for this recipe.
- Adjust the amount of pasta water to achieve the sauce consistency you like.
- For extra flavor, garnish with freshly chopped parsley or cracked black pepper.
- This dish pairs well with a light salad or steamed vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
