This Boursin cheese pasta recipe is a deliciously creamy meatless meal that only requires three ingredients and 20 minutes to make! It's a satisfying weeknight dinner you'll make again and again.
After you've tried this one, you'll want to make my stovetop Boursin Orzo with Chicken or this Creamy Boursin Gnocchi next.
Why you'll love it
This easy Boursin pasta with spinach is a lifesaver when you're craving quick comfort food after work. I know a lot of people love Boursin cheese. It was a mainstay in my house while I was growing up, so I thought why not come up with a simple pasta recipe that incorporates it? My sister is actually the one who suggested the idea to me, and I'm glad she did.
The gears in my brain started turning, and I realized I could use the same technique as my Spinach Goat Cheese Pasta. Really, it's a technique as old as time. You make a sauce by combining hot starchy pasta water and cheese, and magic happens. This meal is great when you want something hot and creamy but don't really feel like cooking. It's made all in one pot, so the dishes won't be bad either!
What you'll need
- Pasta - I used penne because it's a great shape for creamy sauces.
- Boursin cheese - if you're unfamiliar with Boursin, it's a very mild-tasting French cream cheese that's also known as Gournay and can be found in most major grocery stores. It melts very easily and tastes creamy, buttery, salty, and is fairly light. I used their Garlic and Fine Herbs variety.
- Spinach - to add a pop of freshness and balance
Pro tip
- There isn't much skill required in making this recipe other than making sure you don't add too much of the hot pasta water at once. Add it in sloooowly so that the pasta doesn't end up too watery.
How to make Boursin pasta
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cook the pasta al dente. Drain it, reserving some of the pasta water.
- Place the pasta back in the pot it was cooked in, and take it off the stove. Add in the Boursin cheese, some of the pasta water, and toss.
- When the sauce consistency you like is achieved, add the spinach and toss. Cover and let it wilt. Enjoy!
Substitutions and variations
- Try playing around with different varieties of Boursin. I am thinking the Shallot and Chives or Cracked Pepper ones would work equally well!
- Don't like spinach? Leave it out and make this a two-ingredient meal. 😉
- This recipe can definitely be used as a base for further additions. Some possibilities include sun-dried or cherry/grape tomatoes, broccoli, peas, leftover Roast Chicken, shrimp, sausage, crumbled Oven Cooked Bacon, olives, garden herbs like basil or chives, or some freshly grated parmesan cheese. The possibilities are endless.
- Feel free to swap the penne with a different shape of pasta. Something a similar size like rigatoni would work great.
What to serve with this pasta
- It's filling as a vegetarian meal in itself, but you can't go wrong pairing it with a slice of Garlic Bread, breadsticks, or a dinner roll.
- Try serving it with a light side salad to complement it. I like mixed greens and some veggies with my Olive Garden Salad Dressing.
- This pasta would work great as a side dish for my Parmesan Crusted Chicken or Easy Pan Seared Pork Chops Recipe.
Leftovers and storage
- Boursin pasta will keep in an airtight container in the fridge for a couple of days, but it's one of those dishes that's best eaten fresh.
- Reheat in a saucepan over a low heat slowly for best results. Add a splash of chicken broth if the sauce needs reviving.
- I don't recommend freezing leftovers of this pasta.
Will you give this creamy Boursin pasta a try? Made it? Let me know in the comments below or tag me #saltandlavender on Instagram. If you enjoyed the recipe, I'd love if you shared it with a friend!
Ridiculously Easy Boursin Pasta
Ingredients
- 8 ounces uncooked penne
- 1 (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
- 2 cups (packed) fresh baby spinach
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions. Important: reserve about a cup of the pasta water before you drain it (I just use a Pyrex measuring cup).
- Drain the pasta, then add it right back into the pot it was cooked in (take it off the burner). Add the Boursin cheese and a small splash (a few tablespoons or so) of the pasta water. Toss (I use two spoons) until you've got the sauce the consistency that you want, gradually adding in more of the pasta water as needed. You likely won't need to use most of it.
- Add in the spinach and continue tossing the pasta until everything is nicely coated in sauce. Cover the pot and let it wilt for a minute or two, then serve. Add some salt & pepper if needed.
Notes
- Serves 2-4 depending on how much people eat/what else it's served with.
- This pasta is great as a side dish.
- The residual heat from the hot pot, steaming pasta, and the pasta water will melt the cheese and make a deliciously creamy sauce.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Bernadette says
The recipe is certainly quick and easy. But for me, Boursin just doesn't have the mojo to be a stand-alone ingredient. I halved the recipe and even put in more Boursin than called for when the sauce came up lacking. Yet it still needed something more, so I added salt and grated Parmesan to tweak more flavor out of it. I was expecting to really like this (I'd never tasted Boursin before) but as it is, I much prefer my neufchâtel (much cheaper), butter and Parmesan recipe for an Alfredo-style sauce.
Melinda says
Ridiculously easy is apt! I can’t believe the “easy” Boursin recipes I found in my search that were 14 ingredients long. NO! This is perfection-just how much spaghetti to make to suit the cheese, with key notes about the magic that is pasta water. Thank you!
Natasha says
Thank you so much!! So pleased you enjoyed it, Melinda. Really appreciate your review. 🙂
Doug Barton says
I’m making this right now for the 2nd time. It’s so delicious and so easy. It means I can spend time doing some great veg as accompaniment. Awesome as ever, thanks Natasha.
Natasha says
You're very welcome, Doug!! So glad you like it. And appreciate you leaving me a comment. 🙂
winegirl says
Oh man, this sounds amazing. Totally going to make this, once I'm back on carbs again! It would be super with their fig and balsamic version (but I can never seem to find it anywhere!) and some crispy prosciutto!
Natasha says
I didn't even know that one existed! Not sure if we get it in Canada or not. I hope you enjoy it. Agree on the prosciutto... mmmm!
Noelle Norton says
My hubby and son can't eat spinach (their stomachs just can't deal). Would kale be a decent substitute?
Natasha says
I think that would be fine... but you may want to steam it first since it won't soften up as quickly as spinach.
Dolores LeDoux says
Made this today. It was delicious. How would I reheat this (if I had any leftover)
Natasha says
Hi! I'm so glad you enjoyed it! I would just reheat it on a low heat (probably covered in a saucepan). Creamy sauces don't always reheat great, so you may need to add a splash of chicken broth to it if the texture seems a little off.
Claire Worthington says
I've been teaching myself how to cook during the past year and while it's great being able to do more complex dishes, sometimes you want something quick. Adding peas to this is a lovely thing as well as sliced radishes. 🙂
Natasha says
Love those suggestions! 🙂
Doreen says
I found this on instagram a few days ago and was instantly hooked on the idea. I tried it today, using fresh gnocchi which are even faster to prepare and still give enough starch to the cooking water. The meal was ready within less than ten minutes and tasted great. I didn‘t even know that Boursin was still for sale over here in Germany, but I found it in one of the better stocked supermarkets. Thanks a lot for this, I guess this will become a regular thing for the times I am not in the mood for time-consuming cooking.
Natasha says
I'm so happy to hear that, Doreen!! I love the idea of using it with gnocchi! 😀
Robin says
Would you cook shrimp separately and then add? Or could you just toss it in with the sauce since shrimp cooks so quickly?
Natasha says
I think you could do either. I would probably could them separately just to get a nice sear and perhaps cook them with a little garlic and ensure they're exactly how you want them.
Stephanie says
Made this last night - it was wonderful! Used steamed broccoli in place of the spinach. (Enjoyed a small bowl for breakfast today!) Love your recipes!
Natasha says
I'm so happy that you enjoyed it and it worked well with broccoli!! 🙂 Thank you, Stephanie!
David A Morton says
Cooked it tonight and replaced spinach with basil microgreens, which added a nice subtle flavor. One diner didn't enjoy the stems of the greens but everyone else were fine with it. Loved it and a great meatless meal. I also added a cup or more of halved cherry tomatoes. It's a total keeper!
Natasha says
Fabulous!! I'm glad that you enjoyed it! 🙂
Ramya says
Will be making this soon can i use vegan cheese instead as am a vegan i love pasta sooooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Natasha says
Enjoy!