Creamy Boursin Gemelli Pasta with Mushrooms
This Creamy Boursin Gemelli with Mushrooms is the ultimate comfort food. The rich and luscious sauce made with Boursin Garlic & Fine Herbs, Parmigiano-Reggiano, and a splash of cream, perfectly coats the tender gemelli pasta. Sautéed mushrooms add a hearty, earthy flavour, making this dish a satisfying and delicious meal that comes together in no time.
Ingredients
- 8 oz gemelli pasta
- 1 tbsp butter
- 8 oz cremini mushrooms (brown button), sliced
- 1 package 150g Boursin Garlic & Fine Herbs cheese
- 1/4 cup Parmigiano-Reggiano cheese freshly grated
- 1/4 cup heavy cream
- 1/4 cup reserved pasta cooking water as needed
- Freshly ground black pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the gemelli pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water and then drain the pasta.
Sauté the Mushrooms
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are tender, about 5-7 minutes. Season with salt and freshly ground black pepper to taste.
Combine the Ingredients
- Add the cooked gemelli pasta to the skillet with the sautéed mushrooms. Stir in the Boursin Garlic & Fine Herbs cheese until it starts to melt.
For the Sauce
- Pour in the cream and add the freshly grated Parmigiano-Reggiano. Stir everything together until the cheese is melted and the sauce becomes creamy. If the sauce is too thick, slowly add a little of the reserved pasta cooking water until you reach the desired consistency.
Serve
- Sprinkle with extra Parmigiano-Reggiano and freshly ground black pepper, and serve!
