Boursin Sauce For Pasta Food

CREAMY BOURSIN PASTA

Steps:

• Cook pasta according to package directions and drain. Keep about a cup of pasta water just in case you need to thin out the sauce later. Meanwhile melt butter in a large saucepan and cook the garlic for a minute or two until fragrant, but not brown. Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
• Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and toss everything to combine. Top with parsley for garnish

BOURSIN SAUCE FOR PASTA

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!

EASY GLUTEN-FREE VEGETARIAN PASTA WITH 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.

PASTA SHELLS WITH PORTABELLA MUSHROOMS AND BOURSIN SAUCE

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!

QUICK VEGETARIAN PASTA WITH SPINACH AND 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.
• In the meantime, heat creamed spinach in a saucepan over medium-low heat until warm, about 5 minutes.
• Mix drained macaroni with spinach and Boursin® cheese. Season with pepper and sprinkle with cashews.