EASY Creamy Boursin Pasta

EASY creamy Boursin Pasta

Looking for a simple and satisfying pasta dish that the whole family will love? My easy Creamy Boursin Pasta recipe is here to save the day! Bursting with flavors of garlic, herbs, and creamy Boursin cheese, this dish takes just 20 minutes to whip up. Get ready to indulge in a velvety, restaurant-worthy pasta that will leave everyone craving for more. Let’s dive into this quick and delicious recipe that’s perfect for busy weeknights or lazy weekends!


easy creamy Boursin pasta

EASY Creamy Boursin Pasta

Melissa Jo


  • 1 lb. of ziti pasta or any pasta of your choice
  • 2 cups frozen peas
  • 5 cloves of garlic minced
  • 2 shallots finely chopped
  • 1 teaspoon crushed red pepper flakes adjust to taste
  • Salt and pepper to taste
  • 1 cup heavy cream
  • ½ cup white wine OPICI is recommended
  • 5.2 ounces garlic herb Boursin cream cheese
  • ½ cup reserved pasta water
  • 1/2 cup of Grated Pecorino Romano cheese and more for garnish


  • Cook the pasta: Begin by cooking the ziti pasta according to the package instructions until al dente. Don’t forget to generously salt the pasta water for extra flavor. About halfway through the cooking time for aldente pasta; add the frozen peas into the boiling water with the pasta. Once cooked, drain the pasta and peas and set aside. Remember to reserve half a cup of the pasta water.
  • Sauté the aromatics: In a large skillet or saucepan, heat some olive oil over medium heat. Add the minced garlic, finely chopped shallots, and crushed red pepper flakes and salt & cracked black pepper. Sauté for about 2-3 minutes until the shallots turn translucent and the garlic becomes fragrant.
  • Creamy Boursin sauce: Deglaze the pan with white wine and allow the alcohol to burn out for a couple minutes. Reduce the heat to medium-low and add the heavy cream to the skillet. Stir well to combine the flavors. Allow the mixture to simmer gently for about 5 minutes, ensuring it doesn’t boil.
  • Add the Boursin cheese: Add the garlic herb Boursin cream cheese into to the skillet. Stir continuously until the cheese melts completely, creating a smooth and creamy sauce.
  • Season and incorporate: Season the sauce with more salt and pepper to your liking. Add the grated Pecorino Romano cheese and simmer another few minutes. Gradually add the reserved pasta water to reach the desired consistency. The starchy water will also help bind the sauce to the pasta.
  • Integrate the pasta and peas: Toss the cooked ziti pasta & peas into the skillet, ensuring every piece is coated in the luxurious Boursin sauce. Continue cooking for an additional 2-3 minutes until the peas are heated through.
  • Serve and garnish: Remove the skillet from heat and transfer the Creamy Boursin Pasta to serving plates or bowls. Sprinkle each portion with grated Pecorino Romano cheese for an extra touch of savory goodness.


  • Don’t add the frozen peas directly into the sauce. They need a little more cooking time to get soft enough. Add them in with the boiling pasta water halfway through the pasta cooking time. This will give you the perfect peas cooked aldente just like the pasta!

  • Don’t be concerned if your sauce seems a little thin; it thickens once you add the pasta and pasta water and even after you serve it up!

  • Everyone always asks for my pan! Here it is:https://amzn.to/3Bx897z

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