Our One-Pot Boursin Pasta is exactly that! Let your noodles cook in 4 cups of water and then add frozen peas and Boursin cheese. It’s as simple as that!
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This may be the easiest and most delicious dinner on Fit Foodie Finds. In this one-pot series, we’ve focused on truly using one and keeping things easy. This is the second pasta of the series (the adult spaghettios was the first!) and it’s seriously SO EASY to make.
We tested this recipe multiple times to get the pasta and water ratio just right. We didn’t want to use a strainer to make it truly one-pot dish. We succeeded! The residual pasta water stirred in with Boursin made the creamiest and easiest sauce.
What You Need for Boursin Pasta?
You need a large Dutch oven or stock pot for this delicious pasta. We used rigatoni, frozen peas, a block of Boursin, and pepper for this simple pasta. Why no salt you ask? It’s because we want you to salt the pasta water (like a lot) and that will make your pasta perfectly salty!
The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!
Substitues & Variations
- We used rigatoni pasta, but any short pasta like penne or fusilli will work, too.
- Boursin is a creamy and delicious cheese that is easy to find. It comes in different flavors like black truffle and sea salt, shallot and chive, garlic and herbs, basil and chive, and more. Feel free to use any flavor to mix things up.
- Frozen vegetables work best because, with a quick blanch, they turn out perfectly cooked. You can use any frozen vegetable that you would like. Blanched fresh asparagus would also be a great substitution.
Can I substitute the Boursin cheese with something else?
Yes, you can substitute Boursin cheese with any other flavor or a block of 4-6 oz. of goat cheese. Just be sure you use a soft cheese. Hard cheese will not work.
Is there a dairy-free option for this recipe?
Yes, Boursin cheese has a dairy-free option that works great for this recipe.
What else can I add to this recipe?
You can add other frozen vegetables in place of the frozen peas. You can also add fresh herbs.
Let this Boursin pasta cool completely before storing it in an air-tight container for 2-4 days.
To reheat this past, transfer the pasta to a pot and heat over low heat. Add 1 tablespoon of water at a time until the pasta warms and the sauce creams.
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One-Pot Boursin Pasta
- 1 lb. rigatoni pasta
- 10 oz. frozen peas
- 5.2 garlic and chive Boursin Cheese puck
- ½ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh chives
- zest from 1/2 lemon
- Bring 4 cups of salted water to a boil and add the pasta. Cook the pasta until just al dente. Because there is less pasta water than usual when cooking pasta, there may be very little water left in the pot when the pasta is cooked. This is good!
- When there are about 2 minutes of cooking time left for the pasta, add the peas. Cook for remaining 2 minutes.
- Add the Boursin cheese to the hot pasta and stir until the Boursin is completely melted and cheesy.
- Season with salt, pepper, lemon zest, and fresh chives. Enjoy.
Tips & Notes
- How much water is left in the pot after the pasta cooks may vary based on cooking at elevation, what type of pasta is used, if the pot is covered, etc.
- If you add too much water or if too much water is left when adding the Boursin cheese, the cheese sauce will become watery.=
- You can use any pasta similar to a rigatoni noodle.
- Feel free to use any flavor of Boursin cheese.
- If you don’t have Boursin cheese, use a goat cheese log.