Creamy Boursin Pasta
This recipe for Creamy Boursin Pasta is made with just 5 simple ingredients, yet flavorful, cozy, and decadent. The perfect side dish or vegetarian main dish for a delicious meal that can also be gluten free. Serves 2-3 as a main dish and 4 as a side.
Servings: 4 people
Ingredients
- 8 oz fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 4 ounces Boursin Garlic & Fine Herbs Cheese
- kosher salt and fresh pepper to taste
- (optional) fresh Italian parsley for garnish
Instructions
- Cook pasta according to package directions and drain. Keep about a cup of pasta water just in case you need to thin out the sauce later.
- Meanwhile melt butter in a large saucepan and cook the garlic for a minute or two until fragrant, but not brown. Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
- Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and toss everything to combine. Top with parsley for garnish
Video
Notes
- Use your favorite gluten free pasta to make this GF friendly.
- Substitute fettuccine with other favorite types of pasta.
- For a lighter version, replace the heavy cream with chicken or vegetable broth. You could also use leftover pasta water, but I find this to be more flavorful.
- Add in cooked vegetables, chicken or shrimp for a full meal!
- If the sauce is too thick, add 2 tablespoons of pasta water after adding the Boursin cheese until desired consistency is reached.
- I used Kerrygold unsalted butter and Organic Valley Heavy Cream. See post for more variations!
Nutrition
Calories: 541kcal | Carbohydrates: 43g | Protein: 11g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 153mg | Sodium: 255mg | Potassium: 172mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1159IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
