My friend Corey and I are obsessed with a cookbook called The Bride and Groom First and Forever Cookbook. It is sort of a cult classic, but very cheesy. Being married for as long as I have, we sort of laugh at the his-and-her cooking scenarios. Planning meals together, lovingly going grocery shopping together, chopping vegetables side by side, you get the idea. I guess after 8 years, and 3 children, and a dog, we are playing more “dinner survival” than “lovey-dovey pot roast making”. Call me jaded. Even though it is dorky, I give it to all of my friends that have recently gotten married. I hope that they enjoy the newlywed time in the kitchen while it lasts. It does have some really good recipes in it, this Boursin Pasta being one of them. This is a loose interpretation, but the idea is that same. I like to keep Boursin in the fridge at all times. It really helps make dinner fast, and seemingly elegant at the same time.
You can use any green vegetable that you have, or add chicken or shrimp. This dish is so versatile, that is one of my go-to quick weeknight dinners. The people at Dreamfields Pasta asked me to share a recipe that I consider to be a Stovetop Savior, and I did not even have to think about what I would share, I knew that it would be this recipe. For a long time, I avoided eating pasta. Wes was not a huge pasta fan, and pasta gets a bad rap sometimes. Dreamfields pasta is low in carbs, and has 5g of fiber. The best part is that it tastes delicious. You would never know that it is good for you.
1 package pasta (bowties or penne are my favorite for this recipe)
1 Tablespoon olive oil
4 cloves garlic, minced
1 1/2 cups frozen peas (green beans, asparagus, spinach, or broccoli would be great too)
1 package Boursin Garlic and Fine Herbs cheese
1/2 cup chicken broth
1/4 cup white wine
1/3 cup sundried tomatoes, sliced
1 tablespoon fresh dill (or 1 teaspoon dried)
1 teaspoon lemon pepper seasoning
1/2 cup Parmesan cheese
1/4 cup toasted pine nuts
fresh pepper
Cook pasta according to package directions. Reserve some cooking liquid. While the pasta is cooking, heat a large saute pan over medium heat. Add a tablespoon of olive oil and the garlic.
Cook the garlic for 30 seconds (be careful not to burn it, if you do, start over). Add the frozen peas. If you are using another vegetable, I would steam it first. Peas take no time to cook, but larger veggies take longer.
Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.
Stir in the Boursin cheese.
Add the cooked pasta.
Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.
Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.
Top with pine nuts and the remaining Parmesan cheese.
Dinner on the table in 15 minutes.
Boursin Pasta
Boursin Pasta - Having Boursin in your fridge means that you can always make something that feels fancy but doesn't take any more effort that peeling off the foil. This pasta is AMAZING.
Ingredients
- 1 package pasta (bowties or penne are my favorite for this recipe)
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- 1 1/2 cups frozen peas (green beans, asparagus, spinach, or broccoli would be great too)
- 1 package Boursin Garlic and Fine Herbs cheese
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/3 cup sundried tomatoes, sliced
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 1 teaspoon lemon pepper seasoning
- 1/2 cup Parmesan cheese
- 1/4 cup toasted pine nuts
- fresh pepper
Instructions
- Cook pasta according to package directions. Reserve some cooking liquid. While the pasta is cooking, heat a large saute pan over medium heat. Add a tablespoon of olive oil and the garlic.
- Cook the garlic for 30 seconds (be careful not to burn it, if you do, start over). Add the frozen peas. If you are using another vegetable, I would steam it first. Peas take no time to cook, but larger veggies take longer.
- Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.
- Stir in the Boursin cheese.
- Add the cooked pasta.
- Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.
- Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.
- Top with pine nuts and the remaining Parmesan cheese.
Nutrition Information:
Amount Per Serving: Calories: 0 Total Fat: 0g
This Post Has 55 Comments
shannon harrison
5 Nov 2011heck yes! yummy!
bakedbree
7 Nov 2011you will love this Shannon!
Cherine
6 Nov 2011This looks awesome! Would love to try it!
bakedbree
7 Nov 2011please do! You will love it.
Deena @ stay at home FOODIE
6 Nov 2011Oooo… I basically make this same dish but with ricotta. I never thought of using boursin.
bakedbree
7 Nov 2011Yum. With ricotta? Yes, please.
Kocinera
6 Nov 2011This sounds great! Anything containing herby, garlicky cheese is always something right up my alley. 😀
bakedbree
7 Nov 2011you and me both. They make a spreadable Boursin now too.
Nichole
6 Nov 2011I could kiss you, Bree…
This looks amazing and I think that my kids would love it!
bakedbree
7 Nov 2011My kids love it, and it could not be any easier.
Valentina
6 Nov 2011I love Boursin! What a great use of it! Yum!
bakedbree
7 Nov 2011thanks Valentina!
Laurie {Simply Scratch}
6 Nov 2011I so want this! It not only looks easy but delicious!
bakedbree
7 Nov 2011it is in fact both. Easy and delicious.
Erika - The Teenage Taste
6 Nov 2011This looks so good. Definitely bookmarking. My Mom would love this!
bakedbree
7 Nov 2011thanks Erika!
Barbara
7 Nov 2011why are some of your recipes printable and some are not?
bakedbree
7 Nov 2011they are actually all printable, (there is a green print-friendly button on the bottom of each post) but it is because I have to manually add that box to each post, and I have hundreds, so it is taking me awhile.
Corey
7 Nov 2011I love that you are rockin the bride and groom in Kansas! Too bad I’m not closer or I’d be right over! Looks Delish!
bakedbree
7 Nov 2011Yes I am! It is the best pasta recipe around.
Brandon
7 Nov 2011This reminds me of a dish I saw over the summer with peas, prosciutto, white wine, and pearl onions… so good! This looks great!
bakedbree
7 Nov 2011that sounds delicious, need to write yours down.
alison
8 Nov 2011Making this for supper tonight with my 10 year old. It’s a great meal for teaching kids…cooking pasta, veggies, measuring, sautéing garlic. He is so excited to be cooking for his family!
bakedbree
9 Nov 2011I hope you guys liked it and that Ben liked cooking it with you.
alison
11 Nov 2011He loved making it and declared it his new favorite pasta. Keeps asking when he can cook for us again…love it!
Megan @ ScholasticFood
8 Nov 2011This looks so incredibly delicious! I love Boursin, but I’ve never used it in cooking before, just to spread on crackers. I’ll definitely have to give this a try!
bakedbree
9 Nov 2011It will rock your world. I make a pan sauce with it too.
Katie
10 Nov 2011I’m planning on making this recipe this weekend! One question though, how much does the original recipe serve?
bakedbree
13 Nov 2011About 4.
Christina
12 Nov 2011what are the carbs for the Borsin pasta please????
bakedbree
13 Nov 2011In all honesty, I do not know. I am never comfortable giving nutritional information because I am not a nutritionist, just a home cook. I wish that I could be more helpful.
Kelly @free spirit food
14 Jan 2012I have never used Boursin cheese before, but I’m going to try I the next time I get to the store.
bakedbree
17 Jan 2012It is delicious and you can use it a million different ways.
Alice
10 Feb 2012I was really excited for this recipe since it is listed under the “Vegetarian” section. However, chicken stock makes is a non-vegetarian meal. I will use veggie broth instead, but I would suggest moving it to the “Chicken” section.
bakedbree
11 Feb 2012As you and I know, all it takes is the switch from chicken stock to vegetable stock to make it vegetarian.
lindsay
24 Sep 2012What section in the grocery store is borsin cheese found? I could only find some sort of refrigerated 50% less fat garlic and herb cheese spread… I hope this turns out ok.
bakedbree
26 Sep 2012The nicer cheese section, usually in the deli section.
Karen
20 Jan 2013This looks easy to make and delicious! It will be on our menu shortly.
bakedbree
22 Jan 2013I hope so! Love this pasta.
Katherine @ our peas + carrots
20 Feb 2013Wow, this looks so delicious, fast, easy, and adaptable! I think my picky husband might like it, too – thanks for the idea!! Love your blog, too!
bakedbree
21 Feb 2013thank you! I love this recipe and have made it too many times to count.
snackydoo
21 Feb 2013If my mouse goes over a pic, it fades? Uh…
bakedbree
21 Feb 2013… and then a pin it button appears. Hover back over and it goes back to normal.
Izzie
10 Jan 2014wow! I just made this with an old box wine and some frozen spinach and it’s definitely one of the best things I’ve ever cooked. Thanks for the recipe! 🙂
bakedbree
13 Jan 2014You are welcome! I love this pasta dish. So easy and feels special.
Tiffany
23 Mar 2014For this recipe, do you use the sundried tomatoes packed in oil, or the dried pouch? I have made this before but can’t remember which one I used. Thanks!
bakedbree
24 Mar 2014Dried pouch. I rarely ever use the kind in oil.
Tina
13 Aug 2014I am so excited!! I found a 2-pack of recently expired Boursin hiding in the back of the fridge…guess what I am making for dinner! lol
PS just stumbled upon your site (while looking for a honey poppyseed dressing recipe) and I LOVE it! Thanks so much!!
bakedbree
13 Aug 2014Welcome Tina! Dinner sounds good!
Shelly
3 Jan 2016Wow this looks amazing! You can’t go wrong with Boursin spread!
bakedbree
6 Jan 2016Nope, you really can’t. 🙂
Kiki Y
21 Jun 2019Do you think you could freeze this pasta sauce?
bakedbree
21 Jun 2019I don’t really know. I have never done it and rarely freeze anything. Sorry I can’t be more helpful.
Miranda
30 Dec 2019Just made this dish w zucchini and spinach.LOVED IT!
Bree Hester
4 Jan 2020I bet this would be really good with zoodles, good idea!