Boursin Mushroom Pasta
Servings 4
Equipment
- Large pot
- Large cast iron skillet
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.