Description
A creamy and flavorful Boursin Cheese Pasta with tender broccoli florets, cooked al dente and coated in a garlicky, cheesy sauce made with Boursin cheese and vegetable broth. This quick and easy 25-minute recipe makes a perfect comforting weeknight dinner for 4 servings.
Ingredients
Scale
Produce
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 package (5.2 ounces) Boursin cheese
- 8 ounces pasta (your choice)
- 2 tablespoons olive oil
- 1/2 cup vegetable broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- to taste fresh parsley, chopped (for garnish)
Dairy
Pantry
Instructions
- Preparation: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Cooking Broccoli: In the last 2 minutes of pasta cooking, add the broccoli florets to the boiling water so they cook until tender but still crisp. Once done, drain pasta and broccoli well and set aside.
- Sauté Garlic: In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, careful not to let it brown.
- Make Sauce: Pour in vegetable broth, stirring to combine with garlic, and let it simmer for 2 to 3 minutes to develop flavor.
- Add Cheese: Lower the heat and add Boursin cheese to the pot. Stir continuously until cheese melts into a creamy sauce. Adjust thickness by adding more vegetable broth if necessary.
- Combine Pasta and Broccoli: Add the drained pasta and broccoli into the cheese sauce, tossing gently to coat everything evenly.
- Season: Season with black pepper and optional crushed red pepper flakes according to taste.
- Serve: Serve the pasta hot, garnished with freshly chopped parsley for a bright finish.
Notes
- Use your favorite type of pasta such as penne, fusilli, or spaghetti for different textures.
- You can substitute vegetable broth with chicken broth for extra flavor if not vegetarian.
- Adjust red pepper flakes to taste for desired spice level or omit for a milder dish.
- This dish is best served fresh but can be reheated gently on the stovetop adding a splash of broth to loosen the sauce.
- To make it vegan, replace Boursin cheese with a vegan cream cheese alternative and ensure broth is vegetable-based.
