Boursin Mushroom Pasta
The rich flavors of garlicky mushrooms and spinach combined with creamy Boursin cheese come together perfectly, making this quick & easy dish a delicious, comforting meal.
My husband had a flight to take, so I whipped up this Boursin mushroom pasta recipe to fill him up before his trip. I cooked the mushrooms until they were nice & caramelized and mixed them with penne, spinach, and a sauce made with creamy Boursin cheese. This easy Boursin pasta recipe comes together in less than 20 minutes and tastes decadent without being heavy and rich. My husband and daughter were thrilled with this tasty penne recipe, and they thought it tasted great with a chopped kale Caesar salad and some crusty bread.
Boursin Mushroom Pasta
Ingredients:
- 8 oz penne pasta (or pasta of choice), cooked to al dente, reserving ½ cup of cooking water
- 1 tbsp butter or olive oil
- 5+ large button mushrooms, ends trimmed and sliced
- 2 cloves of garlic, minced
- Crushed red pepper flakes, to taste
- Sea salt and freshly cracked black pepper, to taste
- ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle, and stored the remaining half for another use)
- 2 cups baby spinach, roughly chopped
- Parmesan, finely grated, to taste
How to Make Boursin Mushroom Pasta
Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.
Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.
Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.
Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.
Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.
Serve immediately with additional Parmesan cheese on the side. Enjoy.
Equipment
Ingredients
- 8 oz penne pasta or pasta of choice, cooked to al dente, reserving ½ cup of the cooking water
- 1 tbsp butter or olive oil
- 5+ large button mushrooms ends trimmed and sliced
- 2 cloves of garlic minced
- Crushed red pepper flakes to taste
- Sea salt and freshly cracked black pepper to taste
- ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle and stored the remaining half for another use)
- 2 cups baby spinach roughly chopped
- Parmesan finely grated, to taste
Instructions
- Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.
- Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.
- Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.
- Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.
- Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.
- Serve immediately with additional Parmesan cheese on the side. Enjoy.
Not a pasta fan, but I love bousin and mushrooms!