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Boursin Pasta

boursin pasta recipeMy 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.

boursin pasta recipe1 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

 

boursin pasta recipeCook 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.

boursin pasta recipeCook 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.

boursin pasta recipeAdd the chicken broth and wine to the pan.  Bring the mixture up to a bubble.

boursin pasta recipeStir in the Boursin cheese.

boursin pasta recipeAdd the cooked pasta.

boursin pasta recipeAdd the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.

boursin pasta recipeAdd half of the Parmesan and toss well.  If the sauce is too thick, add a bit of the pasta water.

boursin pasta recipeTop with pine nuts and the remaining Parmesan cheese.

boursin pasta recipeDinner on the table in 15 minutes.

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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

  1. 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.
  2. 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.
  3. Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.
  4. Stir in the Boursin cheese.
  5. Add the cooked pasta.
  6. Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.
  7. Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.
  8. Top with pine nuts and the remaining Parmesan cheese.

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  1. shannon harrison

    November 5th, 2011 at 10:05 pm

    heck yes! yummy!

  2. bakedbree

    November 7th, 2011 at 8:30 pm

    you will love this Shannon!

  3. Cherine

    November 6th, 2011 at 4:48 am

    This looks awesome! Would love to try it!

  4. bakedbree

    November 7th, 2011 at 8:29 pm

    please do! You will love it.

  5. Deena @ stay at home FOODIE

    November 6th, 2011 at 9:57 am

    Oooo… I basically make this same dish but with ricotta. I never thought of using boursin.

  6. bakedbree

    November 7th, 2011 at 8:27 pm

    Yum. With ricotta? Yes, please.

  7. Kocinera

    November 6th, 2011 at 2:19 pm

    This sounds great! Anything containing herby, garlicky cheese is always something right up my alley. 😀

  8. bakedbree

    November 7th, 2011 at 8:26 pm

    you and me both. They make a spreadable Boursin now too.

  9. Nichole

    November 6th, 2011 at 5:53 pm

    I could kiss you, Bree…
    This looks amazing and I think that my kids would love it!

  10. bakedbree

    November 7th, 2011 at 8:25 pm

    My kids love it, and it could not be any easier.

  11. Valentina

    November 6th, 2011 at 6:40 pm

    I love Boursin! What a great use of it! Yum!

  12. bakedbree

    November 7th, 2011 at 8:24 pm

    thanks Valentina!

  13. Laurie {Simply Scratch}

    November 6th, 2011 at 7:04 pm

    I so want this! It not only looks easy but delicious!

  14. bakedbree

    November 7th, 2011 at 8:24 pm

    it is in fact both. Easy and delicious.

  15. Erika - The Teenage Taste

    November 6th, 2011 at 8:32 pm

    This looks so good. Definitely bookmarking. My Mom would love this!

  16. bakedbree

    November 7th, 2011 at 8:24 pm

    thanks Erika!

  17. Barbara

    November 7th, 2011 at 10:48 am

    why are some of your recipes printable and some are not?

  18. bakedbree

    November 7th, 2011 at 8:23 pm

    they 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.

  19. Corey

    November 7th, 2011 at 4:13 pm

    I 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!

  20. bakedbree

    November 7th, 2011 at 8:17 pm

    Yes I am! It is the best pasta recipe around.

  21. Brandon

    November 7th, 2011 at 5:21 pm

    This reminds me of a dish I saw over the summer with peas, prosciutto, white wine, and pearl onions… so good! This looks great!

  22. bakedbree

    November 7th, 2011 at 8:15 pm

    that sounds delicious, need to write yours down.

  23. alison

    November 8th, 2011 at 4:10 pm

    Making 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!

  24. bakedbree

    November 9th, 2011 at 10:20 am

    I hope you guys liked it and that Ben liked cooking it with you.

  25. alison

    November 11th, 2011 at 2:53 pm

    He loved making it and declared it his new favorite pasta. Keeps asking when he can cook for us again…love it!

  26. Megan @ ScholasticFood

    November 8th, 2011 at 6:15 pm

    This 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!

  27. bakedbree

    November 9th, 2011 at 10:19 am

    It will rock your world. I make a pan sauce with it too.

  28. Katie

    November 10th, 2011 at 1:11 pm

    I’m planning on making this recipe this weekend! One question though, how much does the original recipe serve?

  29. bakedbree

    November 13th, 2011 at 8:43 pm

    About 4.

  30. Christina

    November 12th, 2011 at 8:32 pm

    what are the carbs for the Borsin pasta please????

  31. bakedbree

    November 13th, 2011 at 8:34 pm

    In 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.

  32. Kelly @free spirit food

    January 14th, 2012 at 8:52 am

    I have never used Boursin cheese before, but I’m going to try I the next time I get to the store.

  33. bakedbree

    January 17th, 2012 at 3:16 pm

    It is delicious and you can use it a million different ways.

  34. Alice

    February 10th, 2012 at 3:08 pm

    I 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.

  35. bakedbree

    February 11th, 2012 at 1:49 pm

    As you and I know, all it takes is the switch from chicken stock to vegetable stock to make it vegetarian.

  36. lindsay

    September 24th, 2012 at 4:55 pm

    What 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.

  37. bakedbree

    September 26th, 2012 at 10:33 pm

    The nicer cheese section, usually in the deli section.

  38. Karen

    January 20th, 2013 at 1:00 pm

    This looks easy to make and delicious! It will be on our menu shortly.

  39. bakedbree

    January 22nd, 2013 at 11:07 pm

    I hope so! Love this pasta.

  40. Katherine @ our peas + carrots

    February 20th, 2013 at 2:14 pm

    Wow, 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!

  41. bakedbree

    February 21st, 2013 at 11:14 pm

    thank you! I love this recipe and have made it too many times to count.

  42. snackydoo

    February 21st, 2013 at 8:47 pm

    If my mouse goes over a pic, it fades? Uh…

  43. bakedbree

    February 21st, 2013 at 11:09 pm

    … and then a pin it button appears. Hover back over and it goes back to normal.

  44. Izzie

    January 10th, 2014 at 2:04 pm

    wow! 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! 🙂

  45. bakedbree

    January 13th, 2014 at 10:21 pm

    You are welcome! I love this pasta dish. So easy and feels special.

  46. Tiffany

    March 23rd, 2014 at 9:09 am

    For 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!

  47. bakedbree

    March 24th, 2014 at 8:34 am

    Dried pouch. I rarely ever use the kind in oil.

  48. Tina

    August 13th, 2014 at 1:54 pm

    I 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!!

  49. bakedbree

    August 13th, 2014 at 4:46 pm

    Welcome Tina! Dinner sounds good!

  50. Shelly

    January 3rd, 2016 at 7:04 pm

    Wow this looks amazing! You can’t go wrong with Boursin spread!

  51. bakedbree

    January 6th, 2016 at 8:55 pm

    Nope, you really can’t. 🙂

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