This Boursin cheese pasta is a rich, creamy meatless meal that takes just three main ingredients and about 20 minutes to prepare. It’s an easy, satisfying weeknight dinner you’ll return to often.
Once you’ve tried this, consider similar dishes such as stovetop Boursin orzo with chicken or creamy Boursin gnocchi. If you prefer pork, Boursin pork chops make a great pairing.
Why you’ll love it
This simple Boursin pasta with spinach is perfect when you want fast comfort food after a busy day. Boursin is beloved for its creamy, herb-forward flavor and easy melting quality, which makes it ideal for a quick pan sauce. The technique is straightforward: combine hot starchy pasta water with the cheese to create a silky sauce, then toss everything together in one pot to keep cleanup minimal.
What you’ll need
- Pasta – penne works well for holding the sauce, but any medium pasta shape like rigatoni or fusilli is fine.
- Boursin cheese – a soft, spreadable French cheese that melts beautifully. Garlic & Fine Herbs is a great choice, though other varieties such as Shallot & Chive or Cracked Pepper also work.
- Spinach – fresh baby spinach adds color and a bright, fresh contrast to the creamy sauce.
Pro tip
When making the sauce, add the reserved pasta water gradually. Start with a few tablespoons and stir until you reach the desired consistency—adding too much at once can make the sauce too thin.
How to make Boursin pasta
Overview — full ingredient amounts and step-by-step instructions are in the recipe card below.
- Cook the pasta until al dente. Reserve about a cup of the starchy cooking water before draining.
- Return the drained pasta to the pot off the heat. Add the Boursin and a small splash of pasta water, then toss until the cheese forms a smooth sauce. Add more pasta water slowly if needed.
- Stir in the spinach and toss until coated. Cover briefly so the spinach wilts, then serve.
Substitutions and variations
- Try different Boursin flavors—Shallot & Chive or Cracked Pepper add a different profile.
- Skip the spinach for a two-ingredient pasta.
- Use this as a base for additions like sun-dried or cherry tomatoes, broccoli, peas, cooked chicken, shrimp, sausage, crumbled bacon, olives, fresh herbs (basil, chives), or a sprinkle of grated Parmesan.
- Swap penne for another short pasta shape—rigatoni, farfalle, or fusilli work well.
What to serve with this pasta
- Serve it as a satisfying vegetarian main, or pair with garlic bread, breadsticks, or a warm roll.
- A light side salad of mixed greens balances the dish nicely.
- This pasta also works as a side for roasted or pan-seared proteins like chicken or pork chops.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for up to a couple of days; the dish is best fresh.
- Reheat gently in a saucepan over low heat, adding a splash of broth or water to revive the sauce if needed.
- Freezing is not recommended, as the texture will degrade.
More easy pasta recipes
- Boursin chicken pasta
- Easy creamy lemon pasta
- One-pot chicken and noodles
- Quick canned tuna pasta
- Creamy penne pasta
Will you try this creamy Boursin pasta? If you make it, share your thoughts or tag a photo with the recipe name on social media.
Ridiculously Easy Boursin Pasta
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Ingredients
- 8 ounces uncooked penne
- 1 (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
- 2 cups (packed) fresh baby spinach
Instructions
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Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water.
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Drain the pasta and return it to the pot off the heat. Add the Boursin and a few tablespoons of the reserved pasta water, then toss until the cheese melts and creates a smooth sauce. Add more pasta water a little at a time until you reach the desired consistency.
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Fold in the spinach and toss until coated. Cover the pot for a minute to let the spinach wilt, then taste and season with salt and pepper if needed. Serve immediately.
Notes
- Serves 2–4 depending on portion size and whether it’s served with sides.
- This makes a great side dish as well as a simple vegetarian main.
- The combination of hot pasta, residual heat, and starchy cooking water melts the cheese into a lusciously creamy sauce.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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