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Cheese/ Lunch/ Pasta

10 Minute Boursin Pasta

December 7, 2020 (Last Updated: January 16, 2024) by Chris Collins

This Boursin Cheese Pasta is quick and absolutely delicious. It requires few ingredients and couldn’t be easier to make!

If you’re looking for a way to turn the classic Boursin ‘Garlic & Fine Herbs’ Cheese into something other than an excuse to eat a whole pack of crackers, you’re gonna LOVE this pasta. Follow me…

overhead shot of silver fork twizzling through pasta

Boursin Cheese Pasta

Boursin makes the perfect pasta sauce for a couple of different reasons. Firstly, as it’s a soft cheese it melts fairly easily. Secondly, it’s already an explosion of flavours. You don’t need extra herbs to dress up the pasta and you certainly won’t need garlic! For the whole sha’bang here’s what you’ll need:

  • Pasta – I prefer using a longer cut of pasta, I love how the sauce clings to the long noodles to create an oozy, cheesy sauce. But you can use any variety you like.
  • Boursin Cheese – 1x 5oz/150g block. Roughly diced to help it melt at an even rate.
  • Parmesan – Adds another layer of cheesy flavour without affecting the texture of the sauce too much.
  • Smoked Sausage – The smokiness goes perfectly with both the garlic and the cheese. Plus it’s already cooked so it reduces cooking time.
  • Shallot – Slightly milder/sweeter than onion. The sweetness helps balance out the sharp tones of the garlic/cheese.
  • Butter – To fry the sausage/shallot. I recommend unsalted, just so you’ve got more control over the seasoning of the dish.

What can I use instead of smoked sausage?

You can honestly use anything you fancy in this dish. Bacon works nicely, as does leftover chicken. Mushrooms go really well, as does spinach or other veggies. Generally speaking I just throw in whatever is in need of using in the fridge!

overhead shot of fork digging into plate of pasta

How to make Boursin Pasta

Whilst you can just melt the Boursin straight into pan to create the sauce, you’ll notice it drys up VERY quickly and goes clumpy. Introducing your new best friend –

Starchy Pasta Water

By adding some of the water your pasta is cooked in, you’ll emulsify the fats in the sauce and help create a creamy texture. It thins out the cheese enough to create a sauce, but not so much it goes watery. Just two things to keep in mind:

  • Don’t overfill the pasta with water, only use just enough to boil the pasta. The less water there is, the starchier it’ll be.
  • Scoop the water out just before draining the pasta, just so the water is at it’s starchiest.
  • Make sure to salt the pasta water, just so it doesn’t dilute the water of the sauce.

Process shots: melt butter (photo 1), fry shallots (photo 2), fry sausage (photo 3), whisk in pasta water and melt in boursin (photo 4), add parmesan and s& p (photo 5), toss in pasta (photo 6).

6 step by step photos showing how to make Boursin pasta

close up shot of pasta tongs twizzling pasta

When it comes to serving, I tend not to add any more parmesan because it’s already fairly rich in flavour, but go wild if you want to!

Can I reheat leftovers?

Sure! Just reheat in a pan over low heat with a splash of milk to thin out as needed.

If you’re looking for another quick and easy soft cheese pasta recipe check out my Cream Cheese Pasta!

For more recipes using Boursin check out my Boursin Mash, Boursin Salmon Orzo and Boursin Chicken!

For more similar recipes check out these beauties too:

Alrighty, let’s tuck into the full recipe for this Boursin pasta shall we?!

closeup shot of silver fork digging into skillet of pasta

How to make Boursin Pasta (Full Recipe & Video)

overhead shot of silver fork twizzling through pasta

Boursin Pasta

This Boursin Cheese Pasta is quick and absolutely delicious. It requires few ingredients and couldn't be easier to make!
5 from 3 votes
Print Pin Rate
Servings (click & slide): 2
Course: Lunch
Cuisine: French / Italian
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Calories per serving: 864kcal
Cost per serving: £3 / $4


  • Large Pan & Wooden Spoon
  • Large Pot & Pasta Tongs
  • Sharp Knife & Chopping Board
  • Mug (for starchy pasta water)

Ingredients (check list):

  • 7oz / 200g Linguine, or pasta of choice
  • 1x 5oz/150g pack of Boursin Cheese, roughly diced
  • 3.5oz / 100g Smoked Sausage (see notes for subs)
  • 1/4 cup / 20g freshly grated Parmesan
  • 1 Shallot, very finely diced
  • 1 tbsp Unsalted Butter
  • Salt & Black Pepper, as needed


  • Pop your pasta in salted boiling water and cook until al dente. Don't overfill the pot, only use enough water to cook the pasta (less water the more starchy it is).
  • Meanwhile, fry shallots in 1 tbsp unsalted butter until soft, then push to the outside of the pan and add in the sausage. Fry until lightly browned, then incorporate everything together.
  • Right near the end of cooking the pasta, scoop out a cup of the starchy pasta water. Add around 1/3 cup into the pan and stir to emulsify with the fats (it should go slightly cloudy). Stir in Boursin cheese until melted, then add parmesan and pinch of black pepper. Stir to blend, then turn heat to low.
  • Use your pasta tongs to transfer the pasta straight from the pot into the sauce. Give everything a good toss until the sauce begins to coat the pasta. If the sauce drys up, add a splash more starchy pasta water. On the other hand if you go slightly overboard just keep it on a low heat and gently toss until the sauce wraps around the pasta.

Quick 1 min demo!


a) Starchy Water - Important to scoop the water right at the end, just so it's at its starchiest. The starchier the water, the creamier the sauce.
b) Salt - Boursin and the parmesan tend to be fairly salty, so I recommend going easy with extra salt. But just work to preference. A good pinch of black pepper works nicely.
c) Smoked Sausage Subs - You can really use any filling you fancy, just keep it to the same amount (around 3.5oz/100g). Bacon, Leftover Chicken, Mushrooms and Spinach all work well!
d) Leftovers - As the pasta rests the sauce with thicken again, so I recommend reheating any leftovers in a pan over low heat with a splash of milk to loosen the sauce up again.
e) Calories - per portion (shared between two people).

Your Private Notes:


Nutrition Facts
Boursin Pasta
Amount Per Serving
Calories 864 Calories from Fat 444
% Daily Value*
Fat 49.34g76%
Saturated Fat 23.928g120%
Trans Fat 0.11g
Polyunsaturated Fat 4.263g
Monounsaturated Fat 15.082g
Cholesterol 129mg43%
Sodium 958mg40%
Potassium 545mg16%
Carbohydrates 86.34g29%
Fiber 11.2g45%
Sugar 3.2g4%
Protein 21.84g44%
Vitamin A 1454IU29%
Vitamin C 0.8mg1%
Calcium 197mg20%
Iron 1.84mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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Recipe Rating


  • Reply
    October 2, 2023 at 6:07 pm

    5 stars
    So simple and SO tasty! I’ve substituted shallots for onion when I haven’t had any on hand and also done a DIY Boursin and used cream cheese and some fresh chopped parsley, chives and garlic, still turns out great.

    • Reply
      Chris Collins
      October 3, 2023 at 12:15 pm

      Great to hear this went down well, Alix! Thanks so much for the review 🙂 C.

  • Reply
    April 1, 2021 at 5:19 am

    5 stars
    This was so delicious and so easy to make! I used what I had on hand, but kept the base recipe exactly the same. No shallots so I used a small red onion, had smoked bratwurst in the freezer, my Boursin was a shallot and chive flavour. That smokey, cheesy flavour was just perfect!

  • Reply
    Linda Chacewater
    December 13, 2020 at 6:35 pm

    5 stars
    Just the kind of recipe my kitchen has been crying out for. The less it sees of me, the happier it is! (I detest cooking so quick, easy and tasty is just the job). You’re a palate-saver! Thanks.

    • Reply
      Chris Collins
      December 14, 2020 at 11:04 am

      Glad I can be of help, Linda! Hope the recipe goes down well 🙂

  • Reply
    December 13, 2020 at 6:12 pm

    Just bought a 3 pack of Boursin at Costco, now I know what I’m making with it! Yum!

    • Reply
      Chris Collins
      December 14, 2020 at 11:03 am

      Love it! Perfect timing 🙂