Cheesy Lemon-Herb Boursin Pasta for Weeknight Meals

Pasta is a weekly staple in my household. As a busy working mother of two, I am always looking for easy recipes that my family will enjoy. Lately, we had been experiencing a bit of pasta fatigue, as the same old marinara sauce and chicken Alfredo were no longer cutting it. So I decided to mix things up by incorporating Boursin garlic and herb cheese into a lemon cream sauce that became an instant hit! The creamy garlic and herb flavor of the Boursin melded perfectly with the bright citrus of the lemon. Plus, this recipe only takes about 30 minutes to throw together, fitting nicely into my schedule. Now, the lemon Boursin pasta recipe has become our new favorite midweek meal. I am excited to share this easy recipe that I know your own family will enjoy.

Lemon Boursin Pasta Recipe

This recipe combines the creamy richness of Boursin cheese with bright bursts of fresh lemon for a light yet satisfying pasta dish. In under an hour, you can prepare a meal filled with flavor from ingredients like garlic, shallots, herbs and white wine. It’s the perfect weeknight solution, coming together in just one pan for easy cleanup. Families and foodies alike will love the balance of tastes in each forkful – the creaminess from the cheese balanced by the tart pop of lemon. Whether leftover pasta or a quick from-scratch meal, this recipe delivers comfort with a twist of brightness.

Boursin

Boursin, a brand name for a soft, spreadable French style cheese made by the Gournay cheese company, has a delightfully creamy texture and distinctive garlicky flavor. Originally from Northern France, Boursin rose to popularity in the early 1960s and became a household name thanks to its versatility. It remains a popular choice among home cooks and has inspired various creators on social media to use it in cheese boards, pastas, and other easy, yet seriously impressive appetizers. One such viral pasta trend is the Baked Cheese Pasta, and a variation on that is the Baked Boursin Lemon Pasta.

Why I Love This Recipe?

1. This recipe is ideal for busy days when I need something quick to make that can be ready from start to finish in minimal time and effort, allowing me to have a delicious and satisfying meal even on hectic weekdays.
2. I appreciate the convenience of it being a one-pan dish, keeping the simplicity of just cooking everything in a single pan and reducing the clean-up time. The flavours beautifully meld together, creating a harmonious and well-balanced pasta dish.
3. While simplicity itself, this pasta dish bursts with flavor from the zesty lemon, creamy Boursin cheese, aromatic garlic and the subtle heat of the chili flakes that create a symphony of tastes and delightful combination of textures and flavours, truly making it one of my favorite pasta dishes.

For those looking for a more veggie pasta recipe, take a look at my Easy Homemade Pasta Salad that can be made in 30 minutes instead.

Ingredients

• 12 oz penne or other short pasta
• 8 oz Boursin cheese, room temperature
• 1 lemon
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup white wine
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper
• Chopped fresh parsley for garnish

Ingredient Substitutions

Boursin: If you don’t have Boursin cheese, you can use other creamy cheeses like cream cheese mixed with minced garlic and fresh herbs as a substitute. Alternatively, you can try goat cheese for a more tangy twist.

Fun Pasta: You can choose any type of pasta you prefer or have on hand like spaghetti, linguine, fettuccine or penne as they will all work well. If you don’t want to use pasta, you could use arborio rice and turn it into a risotto, which would take longer and require a bit more stock but would turn out delicious.

Garlic & Shallots: Feel free to use garlic powder in the recipe if you don’t have fresh white or red onions. You can also substitute shallots if you don’t have them.

Chilli Flakes: You can substitute the chilli flakes with a pinch of cayenne pepper or paprika and adjust the quantity to control the level of spiciness in the dish.

Parsley: The fresh parsley can be replaced with fresh basil, cilantro or coriander for a different flavor profile. Alternatively, you can use dried parsley but reduce the quantity to half as dried herbs are more potent than fresh.

Parmesan:If you don’t have parmesan, you can feel free to use grated pecorino cheese. Or if you’re looking for something a bit different, even cheddar or mozzarella cheese would work too.

How To Make Baked Boursin Lemon Pasta

To make it, first bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. Be sure to reserve at least 1/2 cup of the pasta water before draining. In a large pan, melt butter with a drizzle of olive oil over medium heat. Then add onions, minced garlic, chili flakes, frozen peas, and both halves of a lemon face down. Sprinkle with black pepper and oregano. Let the veggies and lemon cook for about 5 minutes, until softened.

Once softened, deglaze the pan with white wine and cook until reduced by half, about 3 minutes. Then add the Boursin cheese to the center of the pan and let it begin to melt in the residual heat as you pour in heavy cream. Bring it to a simmer and taste, adding any additional seasoning if needed.

Add the sauce and combine well once the pasta is nearly cooked. Sprinkle with grated parmesan, a big pinch of flaky salt, and a grind of black pepper for extra flavor. Ensure the peas warm completely. Then reduce the heat to low and add the pasta, sauce, and reserved pasta water. Toss to fully coat the pasta and add extra parmesan cheese. Once the pasta is tender but still has a bit of bite, the dish is ready. Simply sprinkle with more parmesan, fresh parsley, a squeeze of fresh lemon juice and zest before serving and enjoying!

Baked Boursin Lemon Pasta

You can also make this boursin pasta recipe in the oven by first preheating it to 400 degrees F. Unwrap the Boursin cheese and place it in the center of a 8×8-inch baking dish. Cut off the top of a head of garlic, exposing the cloves, and place it cut-side up in the dish along with lemon halves placed cut-side down and shallots. Sprinkle with black pepper and oregano, then drizzle everything with olive oil.

Bake all for 30 minutes until the lemon and shallots soften. Remove from the oven and let it cool slightly. Then use a handheld lemon press to squeeze the roasted lemon halves over the dish, being careful not to get any seeds in. Squeeze the roasted garlic head to release the cloves into the dish as well.

Mix all the contents of the baking dish together until a smooth and creamy sauce forms. Then add the cooked pasta to the baking dish and stir until fully coated. Serve topped with a sprinkling of fresh lemon zest and crushed red pepper flakes, if desired. It’s an easy one-dish pasta the whole family is sure to love!

RELATED: Grilled Cajun Chicken Pasta

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A Few Tips:

• Slice the lemon half and fry it in the pan with the other ingredients, as it really infuses flavor into the onion and garlic as they cook and is left in for a better tasting sauce in the end, so definitely don’t skip this part.
• Be sure to reserve the pasta water, as you can thin out the sauce at the end to make it even creamier, or take out the reserved pasta water before the pasta is finished cooking so it doesn’t get too watery.
• When pouring the pasta into the dish, stir frequently to avoid the pasta sticking to the bottom of the pan. If it begins sticking, pour in a bit more stock.
• For extra flavor, I recommend adding a teaspoon of smoked paprika for a nice kick.
• For pairing with the dish, consider serving grilled shrimp or barbecued chicken thighs on the side—they make great options.
• Lastly, rolling the lemons on a hard surface back and forth a few times before using is a good tip if you ever need lemon juice in a recipe, as it helps loosen the juice.
• I’ve heard some people have trouble finding Boursin, so in that case cream cheese or goat cheese would make a good substitute.
• This recipe is also great for meal-prep, as you can prepare it in advance and store it away for busy days ahead.

What To Do With Leftovers?

I absolutely love it when a recipe leaves leftovers, since it means I have an easy meal for another night. This lemon Boursin pasta is perfect for that.

Storage:

To store any leftover lemon Boursin pasta, place it in an airtight container and store in the refrigerator for up to 3 days. Be sure to seal the container well so it preserves the freshness of the dish. It also reheats beautifully in the microwave the next day.

Freezing:

If you want to freeze any extra pasta for later, a few tips that work is to portion the leftovers into individual airtight freezer-safe containers or freezer bags. Try to remove as much air as possible before sealing tightly to prevent freezer burn. Properly packaged leftovers can be frozen for 1–2 months. The texture may change ever so slightly after reheating from frozen, but the flavours are still delicious. Either way, this recipe is sure to become a new family favorite, like it is in my house!

Reheating Instructions:

From the Refrigerator: If reheating leftover lemon Boursin pasta straight from the refrigerator, you can gently reheat it either in a pan over low heat on the stove top or in the microwave. To help recreate the creamy consistency, add a splash of broth, water or milk and stir gently as it’s heated through. Be sure to use low heat and avoid high heat settings to prevent potential curdling.

From the Freezer: For pasta that’s been frozen, the best method is to thaw it overnight in the refrigerator first before reheating. Then reheat it gently in a pan over low heat on the stove top while continuously stirring. Again, adding a small amount of liquid like broth or milk will help restore the creaminess. Heating it thoroughly and slowly with constant stirring is key to ensuring the frozen leftovers come out delicious. Properly reheated, these leftovers are just as tasty as the original dish!

Lemon Boursin Pasta Recipe Variations

Vegan Lemon Boursin Pasta: A vegan version can easily be made by swapping the traditional Boursin cheese for a creamy, dairy-free alternative. Nutritional yeast adds a tasty cheesy flavor to the sauce when infused with fresh lemon zest and juice. Be sure to also add extra minced garlic and dried herbs to help emulate the Boursin flavor profile. Tossed with your favorite pasta, it offers a lusciously creamy texture and bright citrusy freshness that is perfect for plant-based food lovers.

Gluten-Free Lemon Boursin Pasta: For those avoiding gluten, this recipe can also be made gluten-free by simply choosing gluten-free pasta like brown rice pasta or chickpea pasta and pairing it with the other ingredients as usual.

Vegetable and Sun-Dried Tomato Lemon Boursin Pasta: Another way to elevate the lemon Boursin pasta is with a medley of vibrant vegetables and intense sun-dried tomato flavors. Sautéing bell peppers, zucchini, and cherry tomatoes provide colorful contrast when added to chopped sun-dried tomatoes, which add a deep, sweet-tart richness. The lemon Boursin sauce ties everything together in a pasta dish brimming with gorgeous textures and tastes. It’s perfect when you crave a veggie-packed pasta experience with a touch of Mediterranean flair.

Conclusion

In conclusion, this lemon Boursin pasta recipe is a truly delightful weeknight meal that comes together easily for busy families. Loaded with fresh flavors from lemon and herbs, creamy and satisfying from the Boursin cheese, this one-pan dish has become a new favorite in home kitchens. Whether you make the original recipe or one of the tasty variations, its bright, comforting flavors are sure to have everyone asking for seconds. The leftovers also make meal prepping or busy weeknight dinners a breeze.

Frequently Asked Questions (FAQs)

1. What do you eat with Boursin cheese?

Boursin cheese is commonly spread on bread or crackers and is also used in cooking. It can be melted into pastas, blended into sauces, or spread on meats like chicken.

2. What is Boursin cuisine?

While Boursin originated from northern France, it is now enjoyed globally in many international cuisines. Some classics include using it in French tartines, Italian pasta bakes, or Mediterranean inspired dishes like this lemon Boursin pasta recipe.

3. Can I make this dish ahead of time and reheat it later?

Yes, this recipe reheats beautifully! It can be made up to 3 days in advance and stored in the fridge or up to 2 months in the freezer. Simply reheat it gently on the stove top or microwave.

4. What can I serve as a side dish with this pasta?

Some tasty side dishes are fresh bread to soak up the sauce, a crisp green salad, or grilled or roasted vegetables like asparagus, zucchini or cherry tomatoes. Grilled chicken or shrimp is also delicious, served alongside.

5. Is there a way to make this dish more protein-rich?

Adding diced grilled chicken breast or shrimp to the pasta before baking would significantly boost the protein. You could also top individual servings with Parmesan cheese, chopped nuts or extra chopped lentils or beans.

Lemon Boursin Pasta Recipe

Recipe by Carmen FoodieCourse: PastaCuisine: Italian

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

646

kcal

Total time

25

minutes

A creamy yet bright one-pan pasta dinner starring Boursin cheese and fresh lemon. Shallots and garlic sauté in olive oil before tossing with lemon-zest infused Boursin. Tender pasta is coated in the rich yet tangy sauce for a satisfying weeknight meal under 650 calories.

Ingredients

• 12 oz penne or other short pasta

• 8 oz Boursin cheese, room temperature

• 1 lemon

• 1 shallot, finely diced

• 2 cloves garlic, minced

• 1/4 cup olive oil

• 1/4 cup white wine

• 1/3 cup heavy cream

• 1/4 cup grated Parmesan cheese

• Salt and pepper

• Chopped fresh parsley for garnish

Directions

• Stove Top Method:
• Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining.
• In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
• Add 1/4 cup diced onion and 2 cloves minced garlic. Cook for 2-3 minutes until softened.
• Add 1/4 teaspoon red pepper flakes, 1/2 cup frozen peas, and halves of 1 lemon cut side down. Cook 5 more minutes.
• Raise the heat to medium-high and pour in 1/3 cup white wine. Let reduce by half, about 3 minutes.
• Drop tablespoon size pieces of Boursin cheese into the center of the skillet.
• Pour in 1/2 cup heavy cream and bring to a brief simmer, stirring constantly until smooth.
• Add the cooked pasta and 1/4 cup reserved pasta water. Toss to coat.
• Serve immediately, garnished with grated Parmesan cheese, black pepper, and fresh lemon juice.
  
• Baking Method:
• Preheat the oven to 400°F. Prepare the ingredients in an 8×8 inch baking dish
• Unwrap the Boursin cheese and place in the center of the dish. Cut off the top of a head of garlic, exposing the cloves. Place cut-side up in the dish. Cut one lemon half and place cut-side down in the dish.
• Sprinkle the ingredients with black pepper and dried oregano.
• Drizzle everything lightly with olive oil. This will keep the ingredients moist while baking.
• Bake the prepared dish for 30 minutes, until the lemon and garlic have softened.
• Remove the baking dish from the oven and allow it to cool slightly, about 5 minutes. This allows the contents to set a bit.
• Squeeze the juice from the roasted lemon halves over the dish using a lemon press or your hands. Be careful not to add any seeds.
• Squeeze the roasted garlic cloves from their skins directly into the baking dish.
• Mix all the contents of the baking dish together until a smooth, creamy sauce forms.
• Meanwhile, cook pasta until al dente. Drain and add to the baking dish.
• Stir the cooked pasta into the sauce until fully coated.
• Sprinkle fresh lemon zest and red pepper flakes (optional) over the top.
• Serve hot straight from the baking dish, garnished with extra parmesan if desired. Enjoy!

Notes

• Adding 1⁄4 cup pasta water to the sauce can start to make the pasta creamier. You can add another 1⁄4 cup and stir over low heat until the desired creamy consistency is reached.
• Make sure to cover the pasta with stock to ensure it is fully cooked. Stir continuously to avoid the pasta sticking to the bottom of the pan.
• If you don’t like peas, other delicious add-ins include 1–2 cups chopped spinach or cooked broccoli or tomatoes.
• If you want to add protein, try cooked chicken, shrimp or crumbled sausage. Adding extra vegetables or cooked meats can enrich the dish with extra nutrients and protein.
• If you want to play around with flavors, shallot & chive boursin cheese is a delicious substitute.
• If you forget to reserve the pasta water, use vegetable, chicken stock, or hot water.
• Taste the sauce before serving up and add extra salt, pepper, chili flakes, lemon to suit your preferences.
• Place any leftover Lemon Boursin Pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water, stock, or milk to add back the creaminess.
• Place any leftover Lemon Boursin Pasta in airtight container or freezer bags in the freezer for up to 2 months. When ready to defrost, place in the fridge, then thawed, reheat on the stove top or microwave with an extra splash of liquid until piping hot.