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Creamy Boursin Pasta
This creamy Boursin pasta is a rich and delicious dish that's quick and easy to prepare. The flavorful Boursin cheese melts into a creamy sauce that coats the pasta perfectly, making it an ideal weeknight dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 867 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 12 ounces rotini pasta
- 1 tablespoon olive oil
- 1 small onion finely diced - about 1.5 cups diced onion
- 3 cloves garlic minced
- 1.5 cups heavy cream 12 oz
- 5.2 ounces Boursin cheese Garlic & Fine Herbs or your favorite flavor
- 1/2 cup grated Parmesan cheese about 1.5oz, plus extra for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 cups baby spinach optional
- fresh basil chopped - for garnish
Instructions
Get Prepped
- Finely dice the onion and mince the garlic. Measure out the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Wash the baby spinach, then chop.
- Chop the fresh basil for garnish.
Cup of Yum
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Sauce
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Season with salt and pepper.
Add the Cream and Cheese
- Stir in the heavy cream and bring to a simmer. Add the Boursin cheese and stir until melted and well combined. Reduce the heat to low and add the grated Parmesan cheese,
- Add the chopped baby spinach and cook for about 1-2 minutes.
Combine Pasta and Sauce
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
Serve
- Divide the pasta among plates. Garnish with chopped fresh basil and serve immediately. Enjoy!
Notes
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. • For extra flavor, add a splash of white wine to the sauce before adding the cream. • Substitute heavy cream with half-and-half for a lighter version of the sauce. • Add ½ cup milk if needed to thin the sauce.
Nutrition Information
Calories
867kcal
(43%)
Carbohydrates
72g
(24%)
Protein
20g
(40%)
Fat
56g
(86%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
150mg
(50%)
Sodium
774mg
(32%)
Potassium
376mg
(11%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2506IU
(50%)
Vitamin C
5mg
(6%)
Calcium
229mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 867
% Daily Value*
| Calories | 867kcal | 43% |
| Carbohydrates | 72g | 24% |
| Protein | 20g | 40% |
| Fat | 56g | 86% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 150mg | 50% |
| Sodium | 774mg | 32% |
| Potassium | 376mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2506IU | 50% |
| Vitamin C | 5mg | 6% |
| Calcium | 229mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.