Boursin cheese is creamy, very garlicky and completely delicious. It also makes wonderful pasta sauce. This simple Boursin pasta sauce recipe is perfect for using up any leftover Boursin leftovers you might have and turning it into a quick and easy meal for lunch or dinner.

What Is Boursin?

Boursin is a french cheese made with garlic and herbs although there are some other varieties available. It has a crumbly texture and strong flavour. It is popular both on cheese boards and for use in recipes like this one.

The great thing about cooking with Boursin cheese is that it already has a good strong flavour, so you don’t really need to add much to it to make a great tasting dish.

Where Can I Buy Boursin Cheese?

Boursin cheese is available in most U.K Supermarkets and comes in a variety of flavours and sizes.

Boursin Pasta Sauce Recipe

To keep things super simple, for this Boursin cheese pasta recipe, I’ve just focused on the sauce and the pasta. It tastes great exactly as it is but you could of course add any extras you like.

I think that chicken breast, bacon. spinach and mushrooms would all work really well mixed into the pasta and of course help to make in a more substantial meal.

You could also use the sauce for other things, such as a sauce for chicken or steak – just make it on its own without the pasta.

Can You Freeze Boursin Cheese Sauce?

Personally, I do not recommend freezing this sauce. Creamy sauces don’t tend to freeze well as they split during the freezing process. You’d actually be better off freezing the Boursin cheese as it is and using it to make the sauce at a later date.

How Many Does This Boursin Pasta Sauce Recipe Serve?

This recipe serves two but you could double or even triple it if you wanted to. You could also use a little less cheese if you wanted a slightly less garlicky flavour – Boursin cheese is pretty strong in the flavour department!

I’ve listed the amount of pasta I used but you could use a little more or a little less if you wanted to adjust the portion size slightly. When cooking for myself I’m a very chuck everything in and hope for the best kind of person so most of my recipes still work even if you need to adjust the ingredients slightly to what you have in.

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Boursin Pasta Sauce Recipe – Hints And Tips

When it comes to creamy pasta dishes such as this one, I always add an egg yolk right at the end of cooking. This stops the sauce from becoming thick and claggy as it cools and helps to give it a nice smooth texture. I also always add some pasta water which helps make the sauce nice and silky.

I used around 75 grams of Boursin which is about half of a large pack. If you have less than this you could always make up the difference with cream cheese – the dish might taste less garlicky but will still be delicous.

With most pasta dishes I’d usually say add plenty of salt to the pasta water but as the cheese is quite salty it can be a bit much so for this dish I think just a pinch is enough. The first time I made this dish the end result was just far too salty so it’s definitely something to be aware of when cooking.

You don’t have to use branded cheese for this recipe – supermarket own brand garlic and herb roule will work just as well.

Boursin Pasta Sauce Recipe

Fiona Hawkes This post may contain affiliate links which are marked with * Boursin cheese is creamy, very garlicky and completely delicious. It also makes wonderful pasta sauce. This simple Boursin pasta… Recipes Boursin Pasta Sauce Recipe European Print This

Serves: 2 Cooking Time: 15M 15M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 170 grams of Pasta (approx 85 grams per person)
• 100 mls of double cream
• 50 mls milk
• 75 grams Boursin cheese
• 1 Egg yolk
• 1 TSP Lemon Juice
• Basil Leaves (optional)
• Salt and Pepper

Instructions

1. Bring a pan of water to the boil and add the pasta along with a pinch of salt. Cook following the instructions on the packet - pasta usually takes around 10 minutes to cook but less time if it's fresh.
2. Crumble the Boursin cheese into a saucepan and add the cream, milk and black pepper to taste.
3. Heat the sauce on low, gently stirring until the Boursin has melted and the sauce starts to thicken.
4. When the pasta is nearly cooked, add a tablespoon of the pasta water and the lemon juice to the Boursin cheese sauce. Taste the sauce to make sure it doesn't need extra seasoning.
5. Once cooked, drain the pasta in a colander and then add to the creamy Boursin sauce. Take the sauce off the heat and gently combine the two.
6. Add the egg yolk to the pasta and sauce mixture and stir through as quickly as you can.
7. Serve immediately adding basil leaves for decoration.