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Mushroom Boursin Pasta
Mushroom Boursin Pasta combines hearty mushrooms and creamy Boursin cheese in a delightful one-dish bake. The blend of garlic, herbs, and fresh spinach melds perfectly with the al dente pasta, creating a lusciously creamy sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 472 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound mushrooms such as cremini or white, sliced
- 1 medium onion thinly sliced
- 2 cups fresh spinach
- 8 cloves garlic peeled
- 1 package Boursin cheese 5.3 ounces, garlic and herbs
- 3 tablespoons olive oil
- salt and pepper to taste
- ¼ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1 pound farfalle pasta or any pasta of your choice
Instructions
- Preheat your oven to 350°F (175°C).
- In a large 9x13 inch baking dish, scatter the sliced mushrooms, thinly sliced onion, garlic cloves, and fresh spinach evenly. Then, break the Boursin cheese into chunks and distribute it evenly over the vegetables.
- Pour olive oil over the vegetables and season with salt and pepper, red pepper flakes, and Italian seasoning.
- Put the baking dish in the oven and bake for 30-40 minutes, until the vegetables are tender, the garlic is roasted, and the cheese has melted into a creamy mixture. About halfway in, gently toss everything together.
- While your veggies bake, cook the farfalle pasta in boiling salted water as per the box's instructions. Reserve some pasta water before draining.
- After baking, take the dish out of the oven. Stir everything together in the dish and with a fork mash the garlic cloves right in the pan. The cheese should combine with the roasted vegetables to create a creamy sauce.
- Mix in the cooked pasta, ensuring it's well coated with the creamy vegetable and cheese mixture. If the sauce seems too thick, add a splash of reserved pasta water to reach the desired consistency.
Cup of Yum
Notes
- Stir Halfway Through: Give the ingredients a good mix about halfway through baking to ensure the cheese melts evenly and coats the vegetables thoroughly.
- Customize Your Veggies: Feel free to swap out or add different vegetables like zucchini or bell peppers to make the dish your own.
- Adjust Creaminess: If the sauce thickens too much after baking, loosen it with a bit of reserved pasta water to achieve the perfect creamy texture.
- Serve Immediately: This dish is best served hot, right after combining the pasta with the sauce, to savor the creamy consistency and full flavor.
Nutrition Information
Serving
1serving
Calories
472kcal
(24%)
Carbohydrates
62g
(21%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
25mg
(8%)
Sodium
171mg
(7%)
Potassium
499mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1223IU
(24%)
Vitamin C
6mg
(7%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 472
% Daily Value*
| Serving | 1serving | |
| Calories | 472kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 171mg | 7% |
| Potassium | 499mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1223IU | 24% |
| Vitamin C | 6mg | 7% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.