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5 from 2 votes

Boursin Pasta

This Boursin Cheese Pasta is quick and absolutely delicious. It requires few ingredients and couldn't be easier to make!
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Lunch
Cuisine: French, Italian
Servings: 2
Calories: 864kcal
Cost: £3 / $4


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


  • 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.



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).


Calories: 864kcal | Carbohydrates: 86.34g | Protein: 21.84g | Fat: 49.34g | Saturated Fat: 23.928g | Polyunsaturated Fat: 4.263g | Monounsaturated Fat: 15.082g | Trans Fat: 0.11g | Cholesterol: 129mg | Sodium: 958mg | Potassium: 545mg | Fiber: 11.2g | Sugar: 3.2g | Vitamin A: 1454IU | Vitamin C: 0.8mg | Calcium: 197mg | Iron: 1.84mg