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…
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!
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).
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 similar recipes check out these beauties too:
Alrighty, let’s tuck into the full recipe for this Boursin pasta shall we?!
How to make Boursin Pasta (Full Recipe & Video)
- 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!
Your Private Notes:
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