Boursin Recipes Pasta Food

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BOURSIN SAUCE FOR PASTA



Boursin Sauce for Pasta image

This is a very quick and easy sauce, which is ideal for dressing pasta and which has always been very popular with my children. It cooks in less time than it takes to boil the pasta, and is so easy you can hardly call it a recipe. I can't find anything similar here on Recipezaar, so I hope you like it. By the way, I noticed some excellent-looking recipes for home-made Boursin-substitute here on Recipezaar, and I'm sure that any of these would work just as well. We think it is particularly nice if you stir some cooked frozen peas into the pasta and sauce, for added crunch, colour and vitamins!

Provided by Syrinx

Categories     Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

80 g boursin cheese (a small packet)
milk, to taste
fresh ground black pepper

Steps:

  • Cook your pasta, and while it is boiling --
  • Put the Boursin in a small saucepan, with a splash of milk.
  • Over a low flame, heat the Boursin and milk, breaking up the Boursin with a wooden spoon and stirring constantly to dissolve.
  • Add more milk, continuing to heat and stir, until the sauce reaches the consistency you want. The hotter the sauce gets, the easier it is to dissolve.
  • Grind in some black pepper.
  • If the sauce is too thick for your liking, add more milk. If it is too thin, add more Boursin.
  • When the sauce starts to bubble, and you are happy with the consistency, beat it rapidly with the wooden spoon, then pour over your cooked pasta, stir through, and enjoy!

Nutrition Facts :

EASY GLUTEN-FREE VEGETARIAN PASTA WITH BOURSIN®



Easy Gluten-Free Vegetarian Pasta with Boursin® image

This is a quick vegetarian pasta dish made with broccoli, bell peppers, peas, Boursin® cheese, and gluten-free noodles - any shape will do. The sauce is super creamy and yummy.

Provided by Nanda

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 3

Number Of Ingredients 10

9 ounces gluten-free elbow pasta
salt and freshly ground black pepper to taste
3 ½ cups broccoli florets
2 tablespoons olive oil, or as needed
½ onion, thinly sliced
1 clove garlic, minced
1 red bell pepper, chopped
3 tablespoons cream, or to taste
1 (6 ounce) package frozen peas
½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Bring a second large pot of lightly salted water to a boil. Cook broccoli until tender yet firm to the bite, about 8 minutes. Drain.
  • Meanwhile, heat olive oil in a large skillet or wok over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add bell pepper and cook for 2 minutes. Season with salt and pepper. Pour in cream and add peas. Stir in Boursin® cheese until melted and warm.
  • Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.

Nutrition Facts : Calories 643.8 calories, Carbohydrate 89.2 g, Cholesterol 49.5 mg, Fat 27.6 g, Fiber 8.2 g, Protein 14.9 g, SaturatedFat 12.3 g, Sodium 309.8 mg, Sugar 8.1 g

PASTA SHELLS WITH PORTABELLA MUSHROOMS AND BOURSIN SAUCE



Pasta Shells With Portabella Mushrooms and Boursin Sauce image

This is one of my all time favorite pasta dishes. It came from one of my mom's old cookbooks, although I have made a couple tweaks here and there over the years. I know Boursin is a little more expensive but if you can help it, don't use the inexpensive imitation brands. The sauce just won't come out right. I have used the low fat Boursin and it works fine. In a pinch, the alouette brand will work, or you can try subbing goat cheese made with garlic and herbs. For a really big meal, add in some chicken, either grilled, rotisserie or just leftover! As a note, this isn't the best dish to reheat so keep that in mind.

Provided by Bakabeth

Categories     Pasta Shells

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1 lb portabella mushroom, stems removed, caps halved and then cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
1 teaspoon minced garlic (from a jar works)
1 1/4 cups chicken broth (preferably low-sodium)
5 1/2 ounces pepper boursin cheese (garlic and herb also works if pepper is unavailable)
1 lb asparagus (broccoli or sugar snap peas are also good choices)
3/4 lb medium pasta shell
grated parmesan cheese, to taste

Steps:

  • Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
  • Melt butter with the oil over medium heat in a large frying pan.
  • Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and well browned, about 6 minutes. Add salt, pepper and garlic. Stir and reduce heat to medium/medium low.
  • Meanwhile, in a small saucepan, heat chicken broth. Once lightly boiling, add in Boursin cheese and white wine, stirring with a fork to help melt cheese. Lower heat and simmer to thicken. If not using pepper Boursin, add 1/4 tsp black pepper. Once the cheese is fully incorporated to the liquids, add sauce to mushrooms, stir and simmer.
  • In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
  • Add the asparagus and cook until it and the pasta are just done, about 3-4 minutes longer. (If using broccoli add with 2 minutes left to go, snap peas about 1 1/2 min).
  • Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
  • Serve with Parmesan cheese on side. Enjoy!

Nutrition Facts : Calories 448.1, Fat 8.6, SaturatedFat 2.8, Cholesterol 7.6, Sodium 581.5, Carbohydrate 73.9, Fiber 6.5, Sugar 7, Protein 17.9

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