Ingredients

12 oz pasta (penne, rigatoni, fusilli, or spaghetti)

1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese

2 tbsp olive oil or butter

3-4 cloves garlic, minced (optional if you want extra garlic)

1 cup pasta water (reserve; you may not use it all)

1/2 cup heavy cream (or half-and-half for lighter)

1/2 cup grated Parmesan (optional but boosts flavor)

1-2 cups cherry tomatoes, halved (optional but highly recommended)

2 cups baby spinach (optional)

1/2 tsp salt, plus more for pasta water

1/4 tsp black pepper

Pinch of red pepper flakes (optional)

Fresh basil or parsley, for topping (optional

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup pasta water.

Sauté add-ins (optional): In a large skillet over medium heat, warm olive oil/butter. Add garlic (if using) and cook 30 seconds. Add cherry tomatoes and cook 3–4 minutes until softened.

Make the sauce: Lower heat to medium-low. Add Boursin and cream to the skillet. Stir until melted and smooth.

Loosen with pasta water: Add 1/3 cup reserved pasta water and stir. Add more as needed until the sauce is silky and coats the spoon.

Combine: Add drained pasta and toss well. Stir in spinach (if using) until wilted, 1–2 minutes.

Finish: Add Parmesan (optional), pepper, and red pepper flakes. Taste and adjust salt. Top with basil/parsley and serve.

Notes

Cooking Tips

Don’t skip the pasta water: The starch helps the Boursin emulsify into a glossy, restaurant-style sauce.
Keep heat low once cheese goes in: High heat can make dairy sauces separate.
Add protein fast: Toss in shredded rotisserie chicken, cooked shrimp, or crispy bacon at the end.
Brighten the flavor: Finish with a squeeze of lemon or a splash of white wine (reduce it before adding cheese).
Make it extra creamy: Add 2–3 tbsp more cream or a little extra Boursin.

Variations

One-pan “baked Boursin pasta” style: Roast cherry tomatoes + Boursin with olive oil at 400°F for ~20 minutes, mash, then toss with pasta and pasta water.
Veggie-loaded: Add sautéed mushrooms, zucchini, asparagus, or peas.
Spicy: Use chili oil, more red pepper flakes, or add Calabrian chiles.
Lighter: Use half-and-half or whole milk and lean on pasta water for creaminess.
Gluten-free: Use gluten-free pasta; reserve extra pasta water to help the sauce bind.
Different Boursin flavors: Shallot & Chive, Pepper, or Caramelized Onion (adjust salt to taste).

Author: Emma
Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 5g
Sodium: 720mg
Fat: 26g
Carbohydrates: 60g
Fiber: 3g
Protein: 16g