Rich & Creamy Boursin Pasta Recipe With Fresh Spinach (8 Ingredients, 20 Minutes) Pasta Dinner High Protein Recipes Gluten-free Side Dishes Vegetarian Vegetables French Recipes

Is there anything more cozy than a steaming bowl of cheesy pasta? Maybe, but after enjoying this rich and creamy Boursin pasta recipe with fresh spinach, it's hard to think of what it might be. It's a bowl of pure comfort!

This smooth and satisfying Boursin pasta recipe is so flavorful. The addition of fresh spinach, onions and garlic adds a punch of nutrition to the otherwise decadent pasta (check out the health benefits of spinach, the health benefits of onions and the health benefits of garlic). But the flavor profile is all about the Boursin.

If you've never tried Boursin cheese in your cooking, let me highly recommend it. This rich, spreadable cheese made with garlic, parsley and chives adds creamy garlic flavor to a variety of dishes. Created in 1963 by the young French cheesemaker François Boursin, this savory cheese was inspired by fromage frais, a traditional French dish that blends garlic, fresh cream, soft cheese, herbs, salt and pepper. The product of his two-year labor of love adds incredible creamy texture and delicious flavor to a variety of recipes.

Here are the eight ingredients you'll need for this irresistible high-protein recipe: extra virgin olive oil, onion, minced garlic, butter, heavy whipping cream, baby spinach, Boursin cheese and your short pasta of choice (regular or gluten-free pasta). This easy vegetarian meal is ready in only about 20 minutes.

You can serve this comforting spinach pasta all on its own or as a side dish with your favorite proteins. For an added touch, garnish with shredded Parmesan cheese or your favorite fresh herb, such as basil or parsley. So easy and delicious!

Cuisine: American / French
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 2 teaspoons minced garlic
• 2 tablespoons unsalted butter
• 1 cup heavy whipping cream
• 8 ounces fresh baby spinach
• 5.3 ounces (1 package) Boursin garlic and fine herb cheese
• 12 ounces (1 package) short pasta, uncooked (I used rotini)
• salt and black pepper, to taste (optional, but I used about a 1/3 teaspoon of each)
• crushed red pepper flakes, to taste (optional)
• Parmesan cheese, to taste, for garnish (optional)
• fresh parsley or basil, for garnish (optional)

Here's how to make it:

1. In a large pot of boiling water, cook pasta according to package directions. Drain pasta, but reserve a 1/2 cup of pasta water in case it's needed to thin the sauce. Transfer to a large bowl. (You can use regular pasta, gluten-free pasta, chickpea pasta, etc.)
2. While the pasta is cooking, make the sauce. In a large skillet or saucepan with sides over medium heat, add the olive oil, onions and garlic. Cook until crisp-tender, about 2 minutes.
3. Add the butter and heavy cream. Stir to combine and simmer until thick, about 5 to 7 minutes. Your spoon should leave a line as you stir through the sauce.
4. Add the spinach and cook until wilted and integrated, about 2 minutes.
5. Add the Boursin and season with salt and pepper, and crushed red pepper flakes, if desired.
6. Stir until the cheese melts and everything is integrated, about 3 minutes. (If you feel like you need to thin the sauce, add small amounts of pasta water until you achieve your desired consistency. I did not need to thin my sauce.)
7. Spoon the sauce over the pasta in the bowl and toss to combine.
8. Serve immediately. Garnish with shredded Parmesan cheese and/or fresh parsley or basil, if desired. Store leftovers in an airtight container in the refrigerator and reheat in the microwave (add a bit of cream or milk, if needed).

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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