Boursin Pasta

5 from 4 votes

This creamy Boursin pasta is rich, garlicky and made with a simple 5-ingredient sauce. Better yet, it's ready in just 10 minutes!

Prep Time2

Cook Time8

Total Time10

Course: Lunch

Cuisine: French, Italian

Servings:

Author: Chris Collins

Equipment

Large Pan & Wooden Spoon
Large Pot & Pasta Tongs
Sharp Knife & Chopping Board
1/3 measuring cup or Jug (for starchy pasta water)

Ingredients

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

Instructions

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 (the less water, the more starchy it is).
Meanwhile, in a large pan over medium heat, fry the shallot in 1 tbsp unsalted butter until soft and golden. Push to the outside of the pan and add the sausage. Fry until lightly browned on both sides, 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 swiftly stir to emulsify with the fats (it should go slightly cloudy). Stir in Boursin cheese until melted, then add the Parmesan and a pinch of black pepper. Stir to blend, then turn the 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 thicken and cling to the pasta. If the sauce dries up, add a splash more starchy pasta water. Adjust seasoning with salt and pepper, then serve and enjoy!

Video

Notes

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 will 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).

Nutrition