Creamy Boursin Pasta

This recipe for Creamy Boursin Fettuccine is flavorful, cosy, and decadent. The perfect side dish or vegetarian main dish for a delicious meal that can also be gluten-free!

by The Dizzy Cook

Ingredients
Method

Ingredients

- 230 g Fettuccine pasta
- 180 g Double cream
- 115 g Boursin (Garlic and fine herb))
- Salt & Pepper to taste
- Fresh parsley (to garnish)
- 2 Tbs Butter
- 2 cloves Garlic (minced)

Method

1

Cook pasta according to package directions and drain. Keep about a cup of pasta water just in case you need to thin out the sauce later. Meanwhile melt butter in a large saucepan and cook the garlic for a minute or two until fragrant, but not brown.

2

Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.

3

Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and toss everything to combine. Top with parsley for garnish!

	230 g	Fettuccine Pasta
	180 g	Double Cream
	115 g	Boursin (Garlic and fine herb))
	0	Salt & Pepper To Taste
	0	Fresh Parsley (to garnish)
	2 Tbs	Butter
	2 cloves	Garlic (minced)

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Creamy Boursin Pasta

Ingredients

Method

1

2

3

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