Looking for a quick, comforting pasta that the whole family will enjoy? This easy Creamy Boursin Pasta comes together in about 20 minutes and combines garlic, herbs, and rich Boursin cheese for a silky, flavorful sauce. It’s perfect for busy weeknights, simple dinners, or when you want a restaurant-quality meal without fuss. Follow this straightforward recipe for tender pasta, bright peas, and a velvety sauce finished with Pecorino Romano.
EASY Creamy Boursin Pasta
Melissa Jo
Ingredients
- 1 lb. ziti pasta or any pasta of your choice
- 2 cups frozen peas
- 5 cloves garlic minced
- 2 shallots finely chopped
- 1 teaspoon crushed red pepper flakes adjust to taste
- Salt and black pepper to taste
- 1 cup heavy cream
- ½ cup white wine
- 5.2 ounces garlic herb Boursin cream cheese
- ½ cup reserved pasta water
- ½ cup Grated Pecorino Romano plus extra for garnish
Instructions
- Cook the pasta: Bring a large pot of water to a rolling boil and salt it generously. Add the ziti and cook according to package directions until al dente. About halfway through the cooking time, add the frozen peas so they cook with the pasta. When done, reserve ½ cup of the starchy pasta water, then drain the pasta and peas and set aside.
- Sauté aromatics: In a large skillet over medium heat, warm 1–2 tablespoons of olive oil. Add the minced garlic and finely chopped shallots along with crushed red pepper flakes, and season with a pinch of salt and cracked black pepper. Sauté for 2–3 minutes until the shallots soften and the garlic is fragrant but not browned.
- Build the sauce: Pour the white wine into the pan to deglaze, scraping any browned bits from the bottom. Allow the wine to simmer for a minute or two so the alcohol cooks off. Lower the heat to medium-low and stir in the heavy cream. Let the cream warm and simmer gently for about 3–5 minutes without boiling.
- Add the Boursin: Stir the garlic-herb Boursin into the cream mixture until it melts and the sauce becomes smooth. Keep the heat low and stir continually so the cheese blends evenly into the sauce.
- Finish the sauce: Taste and adjust seasoning with salt and pepper. Add the grated Pecorino Romano and stir to combine. If the sauce feels too thick, add reserved pasta water a little at a time until you reach a silky consistency. The starchy water helps the sauce cling to the pasta.
- Combine pasta and peas: Add the drained pasta and peas to the skillet and toss gently to coat every piece with the creamy Boursin sauce. Cook together for 2–3 minutes until everything is heated through and the sauce has thickened just enough to cling to the pasta.
- Serve: Remove from heat and portion into bowls or plates. Garnish each serving with extra grated Pecorino Romano and a crack of black pepper. Serve immediately while hot and creamy.
Notes & Tips
- Cook peas with the pasta: Don’t add frozen peas directly to the sauce. Dropping them into the boiling pasta water halfway through cook time gives tender, bright peas that match the pasta’s texture.
- Adjust sauce texture: If the sauce looks thin at first, don’t worry — it will thicken when you toss in the pasta and add reserved pasta water. Add the water gradually until you reach the desired creaminess.
- Swap pastas and add-ins: Ziti works beautifully, but penne, rigatoni, or fusilli are great alternatives. For extra texture, finish with toasted breadcrumbs or add a handful of baby spinach while tossing to wilt it into the sauce.
- Serving suggestions: This dish pairs well with a simple green salad and crusty bread to soak up any leftover sauce.
Tried this recipe? Let us know how it turned out in the comments.