Boursin Cream Sauce
Transform your bowl of pasta with this luxurious Boursin cream sauce, delivering a restaurant-quality side dish or main meal in a quick 20 minutes. Double the recipe for 6-8!
Ingredients
- 8 oz fettuccine pasta, I used Dececco Linguine no. 7 (made in Italy
- 2 Tbsp butter
- 3 cloves garlic, minced
- ¾ cup heavy cream
- Splash of white wine, or more as needed
- 4 ounces Boursin Shallot and Chive Cheese
- kosher salt and fresh pepper to taste
- Fresh finely chopped basil for garnish, optional
Instructions
- Add the pasta to a salted pot of boiling water and cook according to package directions, until al dente.
- Drain the pasta, keeping about 1 cup of the pasta water aside for later use, if needed.
- Set the cooked and drained pasta aside while making the sauce.
- Melt the butter over low heat in a large saucepan together with the minced garlic for 1-2 minutes or until fragrant. Make sure it doesn’t brown!
- Add the heavy cream and a splahs of wine to the melted butter and stir to combine.
- Simmer the sauce for 5-7 minutes until a thick consistency is achieved.
- Taste the sauce and see if you want to add more white wine.
- Reduce the heat to low and add in the soft Boursin, stirring continuously until fully melted and incorporated.
- Season the Boursin cream sauce with salt and pepper as needed.
- Add the cooked pasta to the sauce and toss to combine.
- Sprinkle with freshly chopped basil and serve with chicken, fish, or beef.
Notes
Sandy’s tips:
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3-4 days. I don’t recommend freezing this Boursin cream sauce as it is likely to separate and alter its creamy texture.
- Make-ahead: You can prepare the Boursin cheese cream sauce and store it in the fridge in an airtight container for 1-2 days, ready to be reheated with a splash of pasta water and freshly boiled fettuccine.
- Double the recipe: This recipe serves 4, but you can easily double the ingredients if you have a larger family or are catering to a crowd.
- Boursin cheese: Boursin cheese comes in various flavors - we love "the one with "shallots "shallots and chives" but you can use your favorite flavor. TIP: If you want it really cheesy, you can double the amount of Boursin cheese (or if you are doubling the recipe, add 3 boxes of Boursin!)
- Alcohol-free cream sauce: Swap out the white wine for low-sodium chicken or vegetable broth if you don’t like cooking with alcohol. A mixture of fresh lemon juice and water best replicates wine's brightening effect, if preferred.
Nutrition Facts
Calories: 540kcal, Carbohydrates: 43g, Protein: 11g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 142mg, Sodium: 245mg, Potassium: 191mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1159IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 1mg