Description
12 oz pasta (any kind)
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup vegetable broth
1 cup heavy cream
5 oz Boursin cheese (garlic & fine herbs)
¼ cup grated parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 3 minutes.
Stir in minced garlic and cook for an additional 30 seconds, until fragrant.
Add vegetable broth and bring to a simmer. Add the pasta and cook according to package directions, stirring occasionally.
Once pasta is al dente, lower the heat and stir in the heavy cream and Boursin cheese.
Continue to cook, stirring frequently, until the sauce is creamy and thickened, about 2-3 minutes.
Stir in grated parmesan cheese and season with salt and black pepper to taste.
Remove from heat and garnish with chopped parsley. Serve immediately and enjoy!
Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook, stirring frequently, for 3-4 minutes until translucent and soft. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Cook the Pasta: Pour in 1 cup of vegetable broth and bring to a gentle simmer. Add the 12 oz of dry pasta directly to the broth. Cook according to package directions for al dente, stirring occasionally to prevent sticking. The pasta will absorb most of the broth.
- Create the Sauce: Once the pasta is al dente, reduce the heat to low. Stir in 1 cup of heavy cream and the entire 5 oz package of Boursin cheese (garlic & fine herbs). Break up the Boursin with your spoon and stir constantly for 2-3 minutes until a smooth, creamy, and slightly thickened sauce forms.
- Finish and Season: Remove the pot from the heat. Immediately stir in ¼ cup of grated parmesan cheese. This helps thicken the sauce further. Taste and season generously with salt and freshly ground black pepper.
- Serve: Garnish with freshly chopped parsley and serve immediately while hot and creamy.
Serving Suggestions
This rich and creamy pasta is a complete meal on its own, but it pairs beautifully with simple sides. Serve it alongside a crisp green salad with a light vinaigrette to cut through the richness. For a protein boost, top with grilled chicken, shrimp, or sautéed mushrooms. Garlic bread is a classic choice for soaking up every last bit of the delicious sauce.
How-to Summary
Sauté onion and garlic, then simmer pasta directly in vegetable broth. Once cooked, lower heat and stir in heavy cream and Boursin cheese until melted and creamy. Finish with parmesan, season, garnish with parsley, and serve.
Frequently Asked Questions
Can I use milk instead of heavy cream?
We do not recommend it. Heavy cream is essential for achieving a luxuriously thick and rich sauce that won’t curdle or become watery. Milk will not provide the same texture or flavor.
What can I substitute for Boursin cheese?
A good substitute is a mix of 4 oz of full-fat cream cheese blended with 1 tbsp of softened butter, 1 minced garlic clove, and a generous pinch of dried herbs like parsley, chives, and dill.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a small splash of broth or cream to loosen the sauce as it will thicken when chilled.
Can I make this dish ahead of time?
This pasta is best served immediately. If you must prepare ahead, cook the sauce base (onion, garlic, broth) and keep it separate from the dry pasta. Combine and finish cooking just before serving.
Is there a way to make this recipe vegetarian?
This recipe is already vegetarian as written. Ensure your vegetable broth and parmesan cheese (some contain animal rennet) are vegetarian-friendly if needed.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Add it after the onions and cook only for 30 seconds until fragrant.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Always grate parmesan fresh from a block for the best texture.
- Adding Cheese Over High Heat: Always remove the pot from heat before stirring in the parmesan. High heat can cause the cheese to separate and become greasy.
- Not Salting to Taste: The broth, Boursin, and parmesan contain salt, but you will still need to add more at the end. Season in stages and taste before serving.
Conclusion
This Boursin pasta recipe is the ultimate solution for a decadent, restaurant-quality meal that comes together in just 20 minutes. Its foolproof method of cooking pasta directly in the broth infuses every bite with flavor, while the combination of Boursin, cream, and parmesan creates an irresistibly creamy sauce. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a comforting and impressive dish that is sure to become a regular in your dinner rotation.