Description
12 oz pasta (penne, spaghetti, or your choice)
1 tbsp olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
½ cup heavy cream
½ cup pasta water (reserved)
¼ tsp red pepper flakes (optional)
½ tsp black pepper
¼ cup grated Parmesan cheese
¼ cup fresh basil, chopped
Salt to taste
Directions:
Cook the pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add cherry tomatoes and cook for 3-4 minutes until they soften and release their juices.
Lower the heat and add the Boursin cheese, heavy cream, and reserved pasta water. Stir until the cheese melts and creates a creamy sauce.
Season with red pepper flakes, black pepper, and salt to taste.
Add the cooked pasta to the skillet and toss to coat in the sauce.
Stir in grated Parmesan cheese and fresh basil.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add 12 oz of your chosen pasta and cook according to package directions until al dente. Just before draining, carefully scoop out ½ cup of the starchy pasta water and set it aside.
2. Sauté the Aromatics: While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
3. Cook the Tomatoes: Add 1 cup of halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices.
4. Create the Sauce: Reduce the heat to low. Add the entire 5.2 oz package of Boursin cheese, ½ cup of heavy cream, and the reserved ½ cup of pasta water to the skillet. Stir continuously until the Boursin is completely melted and the sauce is smooth and creamy.
5. Season and Combine: Season the sauce with ¼ tsp red pepper flakes (if using), ½ tsp black pepper, and salt to taste. Add the drained pasta directly to the skillet and toss thoroughly until every strand or piece is evenly coated in the creamy sauce.
6. Finish and Serve: Remove the skillet from the heat. Stir in ¼ cup of grated Parmesan cheese and ¼ cup of chopped fresh basil. Give it one final toss and serve immediately.
Serving Suggestions
This rich and creamy pasta is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a protein boost, top with grilled chicken, shrimp, or sautéed mushrooms. Serve with crusty garlic bread to soak up every last bit of the delicious sauce.
How-to Summary
Cook pasta, reserving starchy water. Sauté garlic and tomatoes. Lower heat, add Boursin, cream, and pasta water to create a creamy sauce. Season, toss with cooked pasta, and finish with Parmesan and basil.
Frequently Asked Questions
Can I use a different cheese instead of Boursin? Yes, a combination of full-fat cream cheese mixed with a teaspoon of Italian seasoning and a minced garlic clove can be a substitute, though the unique herbed flavor of Boursin is ideal.
How can I make this recipe vegetarian? This recipe is already vegetarian. Ensure your Parmesan cheese is made with vegetarian rennet if required.
Can I prepare the sauce ahead of time? The sauce is best made fresh, as it can thicken and separate upon reheating. For best results, prepare all ingredients (mince garlic, halve tomatoes) ahead, then cook just before serving.
What if my sauce is too thick? Simply thin it out by adding more reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to loosen the sauce.
Common Mistakes to Avoid
- Forgetting the Pasta Water: The starchy pasta water is crucial for creating a silky, emulsified sauce that clings to the pasta. Never skip reserving it.
- Overcooking the Garlic: Burnt garlic tastes bitter. Sauté it just until fragrant, about 30 seconds.
- Using High Heat for the Sauce: Adding dairy to high heat can cause it to curdle or separate. Always lower the heat before adding the Boursin and cream.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. For best results, grate a block of Parmesan fresh.
Conclusion
This Boursin Garlic & Herb Pasta is the ultimate quick and impressive weeknight dinner. In just 25 minutes, you can create a restaurant-quality, luxuriously creamy dish with minimal effort. The key lies in the flavorful Boursin cheese and the simple technique of using starchy pasta water. By following this guide and avoiding common pitfalls, you’ll have a foolproof, crowd-pleasing meal that feels anything but ordinary.
