Just imagine transforming your weeknight dinners with the creamy, herby goodness of Boursin cheese! We’ve gathered 31 irresistible pasta recipes that are perfect for busy cooks seeking comfort food with a gourmet twist. From quick skillet meals to elegant dishes, get ready to fall in love with these flavorful creations. Let’s dive in and discover your new favorite pasta night star!
Creamy Boursin Cheese and Spinach Fettuccine
Oh, you’re going to love how easy and delicious this creamy pasta comes together. It’s the perfect weeknight dinner that feels fancy without any fuss. Just a handful of ingredients and you’ll have a restaurant-quality meal ready in no time.
Ingredients
– 1 pound dried fettuccine pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 5 ounces fresh baby spinach leaves
– 1 (5.2-ounce) package creamy Boursin cheese
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound dried fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
4. Add 3 cloves fresh garlic, minced and sauté for 1 minute until fragrant but not browned.
5. Toss in 5 ounces fresh baby spinach leaves and cook for 2-3 minutes until wilted, stirring constantly.
6. Crumble the entire 5.2-ounce package of creamy Boursin cheese into the skillet.
7. Pour in 1/2 cup heavy cream and stir continuously until the cheese melts completely into a smooth sauce.
8. Drain the cooked pasta, reserving 1/2 cup of pasta water.
9. Add the drained pasta directly to the skillet with the sauce.
10. Sprinkle in 1/4 cup freshly grated Parmesan cheese, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly cracked black pepper.
11. Toss everything together vigorously, adding splashes of reserved pasta water until the sauce coats the pasta beautifully.
12. Remove from heat and serve immediately.
A silky, luxurious sauce clings to every strand of pasta, with the garlicky spinach adding fresh flavor and vibrant color. Try topping it with extra Parmesan and red pepper flakes for a little kick, or serve alongside grilled chicken for a complete meal that’ll have everyone asking for seconds.
Boursin Cheese and Mushroom Penne
Boursin cheese and mushroom penne is the ultimate comfort food that comes together in no time. You’ll love how the creamy garlic herb cheese melts into a silky sauce with earthy mushrooms. It’s perfect for busy weeknights when you want something delicious without the fuss.
Ingredients
– 8 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 1 pound fresh cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 (5.2-ounce) package garlic and herb Boursin cheese
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried penne pasta and cook according to package directions until al dente, about 9-11 minutes.
3. While pasta cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat.
4. Add 1 pound sliced fresh cremini mushrooms and cook until golden brown and tender, about 8-10 minutes, stirring occasionally.
5. Add 3 cloves minced garlic and cook until fragrant, about 30 seconds.
6. Reduce heat to low and add the entire 5.2-ounce package of garlic and herb Boursin cheese, stirring until melted and creamy.
7. Pour in 1/2 cup heavy cream and stir until the sauce is smooth and well combined.
8. Drain the cooked penne pasta, reserving 1/2 cup of pasta water.
9. Add the drained pasta to the skillet with the mushroom sauce.
10. Toss everything together, adding splashes of reserved pasta water until the sauce reaches your desired consistency.
11. Stir in 1/4 cup freshly grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
12. Serve immediately while hot.
So creamy and indulgent, this pasta has a luxurious texture that coats every noodle perfectly. The garlicky herb flavor from the Boursin shines through with each earthy mushroom bite. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a little kick!
Garlic and Herb Boursin Cheese Alfredo
Let’s be real—sometimes you just need a creamy, dreamy pasta night. This garlic and herb Boursin cheese Alfredo comes together in minutes but tastes like you spent hours. You’re going to love how the flavors melt together into pure comfort.
Ingredients
– 8 ounces of fettuccine pasta
– 2 tablespoons of unsalted butter
– 3 cloves of fresh garlic, minced
– 1 cup of heavy cream
– 5.2 ounces of creamy garlic and herb Boursin cheese
– 1/2 cup of freshly grated Parmesan cheese
– 1/4 teaspoon of fine sea salt
– 1/4 teaspoon of freshly cracked black pepper
– 2 tablespoons of chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 8-10 minutes, stirring occasionally, until al dente (tender but still firm to the bite).
3. Drain the pasta, reserving 1/2 cup of the starchy pasta water, and set aside.
4. In a large skillet, melt the unsalted butter over medium heat until foamy.
5. Add the minced fresh garlic and sauté for 1 minute, until fragrant but not browned.
6. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
7. Crumble the creamy garlic and herb Boursin cheese into the skillet and whisk until fully melted and smooth.
8. Stir in the freshly grated Parmesan cheese until the sauce is thick and creamy.
9. Season with fine sea salt and freshly cracked black pepper, adjusting to your preference.
10. Add the drained pasta to the skillet, tossing to coat evenly in the sauce.
11. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
12. Remove from heat and garnish with chopped fresh parsley.
Velvety smooth and packed with garlicky herb goodness, this Alfredo clings perfectly to every strand of pasta. Serve it immediately with a side of crusty bread for dipping, or toss in some sautéed mushrooms for an extra earthy twist.
Boursin-Tomato Basil Pasta Salad
Mmm, you know those summer days when you want something fresh but still satisfying? This pasta salad hits all the right notes with creamy Boursin cheese and juicy tomatoes. It’s perfect for picnics or a quick weeknight dinner.
Ingredients
– 8 ounces dried rotini pasta
– 1 pint sweet cherry tomatoes, halved
– 1/4 cup rich extra virgin olive oil
– 1 (5.2-ounce) package garlic and herb Boursin cheese, softened
– 1/4 cup fresh basil leaves, thinly sliced
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried rotini pasta and cook for 9-11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process.
4. Transfer the pasta to a large mixing bowl and drizzle with 1/4 cup of rich extra virgin olive oil, tossing gently to coat and prevent sticking.
5. Add 1 pint of halved sweet cherry tomatoes, 1/4 cup of thinly sliced fresh basil leaves, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper to the bowl.
6. Crumble the entire 5.2-ounce package of softened garlic and herb Boursin cheese over the pasta mixture.
7. Gently toss all ingredients together until the cheese is evenly distributed and forms a creamy coating.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
A creamy, tangy dressing clings to every noodle, while the burst of tomatoes adds freshness. Try serving it alongside grilled chicken or scoop it into lettuce cups for a low-carb option.
Chicken and Boursin Cheese Stuffed Shells
Brace yourself for the ultimate comfort food upgrade! These chicken and Boursin cheese stuffed shells are creamy, dreamy, and perfect for cozy nights in. You’ll love how easy they come together for a meal that feels totally gourmet.
Ingredients
– 12 jumbo pasta shells
– 2 cups shredded cooked chicken breast
– 1 (5.2 oz) package garlic and herb Boursin cheese
– 1 cup whole milk ricotta cheese
– 1 large egg, lightly beaten
– 1/4 cup freshly grated Parmesan cheese
– 2 cups robust marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup finely chopped fresh basil
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain the shells and rinse with cool water to stop the cooking process.
5. In a large mixing bowl, combine the shredded cooked chicken, Boursin cheese, ricotta cheese, beaten egg, Parmesan cheese, kosher salt, and black pepper.
6. Mix until all ingredients are fully incorporated.
7. Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
8. Carefully stuff each cooked shell with a heaping tablespoon of the chicken and cheese mixture.
9. Arrange the stuffed shells in a single layer in the prepared baking dish.
10. Pour the remaining 1 cup of marinara sauce over the top of the shells.
11. Sprinkle the shredded mozzarella cheese evenly over the sauce.
12. Drizzle the extra virgin olive oil over the cheese.
13. Cover the dish with aluminum foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
15. Let the stuffed shells rest for 5 minutes before serving.
16. Garnish with freshly chopped basil.
Zesty and utterly satisfying, these stuffed shells boast a velvety, melt-in-your-mouth filling contrasted by the tender pasta and tangy tomato sauce. Serve them alongside a crisp green salad and garlic bread for a complete meal that’ll have everyone asking for seconds.
Boursin Cheese and Shrimp Linguine
Sometimes you just need a pasta dish that feels fancy but comes together in no time. This creamy, garlicky linguine with plump shrimp and herby Boursin cheese is exactly that kind of weeknight winner—it’s restaurant-quality without the fuss.
Ingredients
– 8 ounces dried linguine pasta
– 1 pound large raw shrimp, peeled and deveined
– 5.2-ounce package garlic and fine herbs Boursin cheese
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 9–11 minutes.
3. While the pasta cooks, pat the shrimp dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
6. Transfer the shrimp to a plate and set aside.
7. Reduce the heat to medium and add the minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes until reduced by half.
9. Lower the heat to medium-low and add the Boursin cheese, breaking it up with a spoon until melted and smooth.
10. Stir in the heavy cream and bring the sauce to a gentle simmer.
11. Drain the cooked linguine, reserving 1/2 cup of pasta water.
12. Add the linguine to the skillet along with 1/4 cup of the reserved pasta water, tossing to coat in the sauce.
13. Stir in the grated Parmesan until melted and creamy.
14. Return the cooked shrimp to the skillet and toss to combine.
15. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
16. Remove from heat and stir in the chopped parsley and red pepper flakes if using.
17. Season with remaining salt and pepper to taste.
Unbelievably creamy and packed with garlic-herb flavor, this linguine has a luxurious sauce that clings to every strand. The tender shrimp add a sweet, briny contrast, while a sprinkle of fresh parsley brightens it all up. Serve it straight from the skillet with crusty bread to soak up every last bit of that delicious sauce.
Roasted Vegetable Boursin Pasta Bake
Delicious doesn’t have to be difficult! You’re going to love this cozy pasta bake that comes together with minimal effort. It’s the perfect comfort food for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 1 pound dried rigatoni pasta
– 2 tablespoons rich extra virgin olive oil
– 1 large red bell pepper, sliced into thin strips
– 1 medium zucchini, cut into half-moons
– 1 small red onion, thinly sliced
– 4 cloves garlic, minced
– 1 (5.2 ounce) package creamy garlic and herb Boursin cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the rigatoni according to package directions until al dente, about 10-12 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced bell pepper, zucchini, and red onion to the skillet, sautéing for 6-8 minutes until vegetables are tender-crisp.
5. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Drain the cooked pasta and return it to the pot, reserving 1/2 cup of pasta water.
7. Add the sautéed vegetables to the pasta pot along with the entire package of Boursin cheese.
8. Pour in 1/4 cup of the reserved pasta water and stir until the Boursin melts into a creamy sauce, adding more water if needed for consistency.
9. Season the mixture with kosher salt and black pepper, stirring to combine evenly.
10. Transfer the pasta mixture to the prepared baking dish and spread into an even layer.
11. Sprinkle shredded mozzarella and grated Parmesan evenly over the top of the pasta.
12. Bake uncovered for 20-25 minutes until the cheese is golden brown and bubbly around the edges.
13. Remove from oven and let rest for 5 minutes before sprinkling with fresh chopped basil.
So creamy and satisfying! The roasted vegetables add wonderful texture while the Boursin creates an incredibly luxurious sauce that clings to every noodle. Try serving it with a simple green salad and crusty bread for the ultimate cozy meal.
Boursin Cheese Pesto Pasta
Vividly creamy and bursting with fresh herb flavor, this Boursin cheese pesto pasta comes together in minutes. You’ll love how the garlicky cheese melts into a silky sauce that coats every noodle perfectly. It’s the kind of effortless meal that feels fancy but requires minimal effort.
Ingredients
– 1 pound dried linguine pasta
– 5.2-ounce package garlic and herb Boursin cheese
– ½ cup rich extra virgin olive oil
– ¼ cup toasted pine nuts
– 2 cups fresh basil leaves
– 2 cloves aromatic garlic
– ½ teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– ½ cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine 2 cups fresh basil leaves, ¼ cup toasted pine nuts, 2 cloves aromatic garlic, and ½ teaspoon flaky sea salt in a food processor.
4. Pulse ingredients 5-7 times until roughly chopped, scraping down the sides with a spatula as needed.
5. With the processor running on low, slowly drizzle in ½ cup rich extra virgin olive oil until a smooth pesto forms.
6. Drain cooked pasta, reserving 1 cup of starchy pasta water for later use.
7. Return drained pasta to the warm pot off the heat.
8. Crumble the entire 5.2-ounce package of garlic and herb Boursin cheese over the hot pasta.
9. Pour the prepared pesto sauce over the pasta and cheese.
10. Add ½ cup grated Parmesan cheese and ½ teaspoon freshly cracked black pepper.
11. Toss everything together vigorously, adding reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, cohesive consistency.
12. Serve immediately while warm.
Delightfully creamy with a bright herbal punch, the Boursin melts into the pesto creating a luxuriously smooth sauce that clings to every strand of pasta. The toasted pine nuts add a satisfying crunch against the tender linguine, while the garlic and Parmesan give it a savory depth that keeps you coming back for more. Try topping with extra basil leaves and a drizzle of olive oil for a restaurant-worthy presentation at home.
Smoked Salmon and Boursin Tagliatelle
Delicious doesn’t have to be difficult! This smoked salmon and Boursin tagliatelle comes together in minutes but tastes like you spent hours in the kitchen. You’re going to love how the creamy cheese and smoky fish create the most luxurious pasta sauce.
Ingredients
– 8 ounces dried tagliatelle pasta
– 4 ounces high-quality smoked salmon, thinly sliced
– 5.2-ounce package creamy Boursin garlic and herb cheese
– 1/2 cup heavy cream
– 1/4 cup fresh dill, finely chopped
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried tagliatelle pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup of the starchy pasta water before draining the pasta.
4. While pasta cooks, tear 4 ounces thinly sliced smoked salmon into bite-sized pieces.
5. In a large skillet over medium-low heat, combine 5.2 ounces creamy Boursin garlic and herb cheese and 1/2 cup heavy cream.
6. Whisk constantly for 2-3 minutes until the cheese melts into a smooth sauce.
7. Tip: Keep the heat low to prevent the cream from curdling.
8. Add the drained tagliatelle to the skillet with the creamy sauce.
9. Toss the pasta to coat evenly, adding reserved pasta water 1 tablespoon at a time until the sauce reaches your desired consistency.
10. Tip: The starchy pasta water helps the sauce cling beautifully to the noodles.
11. Gently fold in the torn smoked salmon pieces.
12. Stir in 1/4 cup finely chopped fresh dill, 1 tablespoon fresh lemon juice, and 1/4 teaspoon freshly cracked black pepper.
13. Tip: Add the salmon at the end to keep it from becoming tough.
14. Serve immediately while warm.
Now that’s what I call comfort food! The silky sauce clings to every strand of pasta, while the smoky salmon adds bursts of flavor. Try topping it with extra dill and a squeeze of lemon for that perfect restaurant-quality finish.
Boursin and Lemon Asparagus Orzo
Finally, you’ve found that perfect spring dish that feels fancy but comes together in no time. This creamy orzo with bright asparagus and tangy lemon is exactly what your weeknight dinner rotation needs—it’s comforting yet fresh, and totally customizable with whatever protein you love.
Ingredients
– 1 cup uncooked orzo pasta
– 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
– 5.2 oz package garlic & herb Boursin cheese
– 2 tbsp rich extra virgin olive oil
– 1 large lemon, zested and juiced
– 2 cloves fresh garlic, minced
– 1/4 cup finely grated Parmesan cheese
– 1/4 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 2 cups low-sodium chicken or vegetable broth
Instructions
1. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat.
2. Add 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces, and sauté for 3-4 minutes until bright green and slightly tender.
3. Stir in 2 cloves fresh garlic, minced, and cook for 30 seconds until fragrant.
4. Add 1 cup uncooked orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly.
5. Pour in 2 cups low-sodium chicken or vegetable broth, bring to a boil, then reduce heat to low.
6. Cover and simmer for 10-12 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
7. Remove from heat and stir in 5.2 oz package garlic & herb Boursin cheese until melted and creamy.
8. Add zest and juice of 1 large lemon, 1/4 cup finely grated Parmesan cheese, 1/4 tsp kosher salt, and 1/4 tsp freshly cracked black pepper.
9. Mix everything together until well combined and creamy.
Now you’ve got a dish with the creamiest texture from that melted Boursin, balanced by the bright pop of lemon and the slight crunch of asparagus. Try serving it alongside grilled chicken or flaky salmon for a complete meal that feels restaurant-worthy but is totally doable any night of the week.
Boursin Cheese Mac and Cheese
Gosh, you’re going to love this creamy twist on a classic comfort food. It’s the ultimate cozy meal that comes together in no time and feels totally indulgent. Perfect for those nights when you want something special without too much fuss.
Ingredients
– 1 pound elbow macaroni
– 4 tablespoons salted butter
– ¼ cup all-purpose flour
– 2 cups whole milk
– 1 (5.2-ounce) package garlic and herb Boursin cheese
– 2 cups shredded sharp cheddar cheese
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound elbow macaroni and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside.
4. In the same pot, melt 4 tablespoons salted butter over medium heat.
5. Whisk in ¼ cup all-purpose flour and cook for 1 minute until golden and fragrant.
6. Gradually pour in 2 cups whole milk, whisking constantly to avoid lumps.
7. Cook the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
8. Crumble the entire package of garlic and herb Boursin cheese into the sauce.
9. Stir until the Boursin is completely melted and smooth.
10. Add 2 cups shredded sharp cheddar cheese and stir until fully incorporated.
11. Season with ½ teaspoon freshly ground black pepper and ¼ teaspoon smoked paprika.
12. Tip: For extra creaminess, let the sauce simmer on low for 2 more minutes after adding all cheeses.
13. Add the drained macaroni to the cheese sauce and stir until every piece is coated.
14. Tip: If the sauce seems too thick, stir in a splash of warm milk to reach your desired consistency.
15. Serve immediately while hot and bubbly.
16. Tip: For a crispy top, transfer to a baking dish, sprinkle with extra cheddar, and broil for 2-3 minutes.
Decadently creamy with a subtle herby kick from the Boursin, this mac and cheese has an irresistibly smooth texture that clings to every noodle. The sharp cheddar adds a nice tang that balances the richness perfectly. Try serving it alongside a simple green salad or with crispy bacon bits sprinkled on top for extra crunch.
Zucchini Noodles with Sun-Dried Tomato Boursin Sauce
Zucchini noodles are the perfect way to enjoy a light, veggie-packed meal that feels indulgent but won’t weigh you down. You’ll love how the sun-dried tomato Boursin sauce clings to every strand, creating a creamy, flavorful dish that comes together in minutes. It’s ideal for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen.
Ingredients
– 4 medium-sized, firm zucchini
– 1 (5.2 oz) package of creamy Boursin garlic and herb cheese
– ½ cup of oil-packed sun-dried tomatoes, thinly sliced
– 2 tablespoons of rich extra virgin olive oil
– 3 cloves of fresh garlic, minced
– ¼ cup of freshly grated Parmesan cheese
– 1 teaspoon of coarse sea salt
– ½ teaspoon of freshly cracked black pepper
– 2 tablespoons of chopped fresh basil leaves
Instructions
1. Spiralize the zucchini into noodles using a spiralizer or vegetable peeler, then set them aside in a large bowl.
2. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 1-2 minutes.
3. Add the minced garlic to the skillet and sauté for 30-45 seconds, just until fragrant and lightly golden.
4. Tip: Be careful not to burn the garlic, as it can turn bitter quickly—keep the heat medium and stir constantly.
5. Stir in the sliced sun-dried tomatoes and cook for 1 minute to soften them and release their oils.
6. Reduce the heat to low and add the Boursin cheese, stirring continuously until it melts into a smooth sauce, about 2-3 minutes.
7. Tip: If the sauce seems too thick, add a tablespoon of water or pasta water to thin it out for better coating.
8. Add the zucchini noodles to the skillet and toss gently with tongs to coat them evenly in the sauce.
9. Cook for 2-3 minutes, just until the zucchini noodles are tender but still have a slight crunch, avoiding overcooking.
10. Tip: For the best texture, don’t overcrowd the skillet—work in batches if needed to ensure even cooking.
11. Remove the skillet from the heat and stir in the grated Parmesan cheese, sea salt, and black pepper.
12. Garnish with the chopped fresh basil before serving immediately.
Heavenly in every bite, this dish boasts a creamy, tangy sauce that clings to the tender-crisp zucchini noodles. Try topping it with grilled chicken or shrimp for a protein boost, or serve it alongside a crisp salad for a complete meal. The flavors meld together beautifully, making it a crowd-pleaser that’s as easy to make as it is delicious.
Boursin Cheese and Walnut Ravioli
Perfect for a cozy night in, this Boursin cheese and walnut ravioli combines creamy, herby goodness with a satisfying crunch. You’ll love how the flavors melt together in every bite, making it feel both fancy and totally approachable. Let’s get cooking!
Ingredients
– 1 package (5.2 oz) creamy garlic and herb Boursin cheese
– 1/2 cup finely chopped toasted walnuts
– 24 square wonton wrappers
– 1 large farm-fresh egg, lightly beaten
– 4 tbsp rich unsalted butter
– 2 tbsp fresh chopped parsley
– 1/4 tsp finely ground black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. In a medium bowl, combine the creamy garlic and herb Boursin cheese, finely chopped toasted walnuts, and finely ground black pepper until well mixed.
2. Lay out 12 wonton wrappers on a clean, dry surface and brush the edges lightly with the beaten farm-fresh egg using a pastry brush.
3. Place 1 tablespoon of the Boursin and walnut mixture in the center of each wrapper.
4. Top each filled wrapper with another wonton wrapper and press the edges firmly to seal, removing any air pockets. Tip: Use a fork to crimp the edges for a tight seal and decorative touch.
5. Bring a large pot of salted water to a rolling boil over high heat.
6. Carefully add the ravioli to the boiling water and cook for 3-4 minutes, or until they float to the surface and the wrappers are tender.
7. While the ravioli cook, melt the rich unsalted butter in a large skillet over medium heat until it begins to foam slightly, about 2-3 minutes.
8. Using a slotted spoon, transfer the cooked ravioli directly from the water to the skillet with the melted butter.
9. Gently toss the ravioli in the butter for 1 minute to coat evenly. Tip: Avoid overcrowding the skillet to ensure each ravioli gets nicely coated.
10. Remove the skillet from the heat and sprinkle with grated Parmesan cheese and fresh chopped parsley.
11. Serve immediately while hot. Tip: For extra flavor, drizzle with a bit of high-quality olive oil just before serving.
Just out of the pan, these ravioli have a tender wrapper that gives way to a luxuriously creamy and nutty filling. The buttery sauce clings perfectly, making each forkful rich and satisfying. Try serving them alongside a simple arugula salad for a fresh contrast that balances the dish beautifully.
Conclusion
Joyful and versatile, these 31 Boursin pasta recipes offer endless inspiration for easy, delicious meals. We hope you try them, share your favorites in the comments, and pin this article to your Pinterest boards for future cooking adventures!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
