This creamy Boursin Mushroom Pasta pairs earthy mushrooms with Boursin garlic & fine herbs cheese and tender pasta to create a restaurant-quality meal you can make at home.
When spring arrives I head out foraging for fresh morel mushrooms. They can be hard to find, but when you do, they bring incredible flavor to simple dishes like this pasta.
Why You’ll Love Creamy Boursin Pasta
- Rich and creamy: Boursin melts into a velvety sauce that coats each strand or tube of pasta.
- Gourmet flavor: Sautéed mushrooms add a deep, savory note.
- Quick and easy: Ready in about 30 minutes, ideal for weeknights.
Recipe Ingredients
- Pasta: Penne works great, but rotini, fusilli, fettuccine or linguine are good alternatives.
- Mushrooms: Morels were used here; cremini, shiitake, chanterelle or baby bella mushrooms all work.
- Olive oil: Use extra virgin for flavor, or substitute butter or avocado oil.
- Garlic: Fresh garlic cloves give the best aroma and taste.
- Boursin cheese (Garlic & Fine Herbs): Creates the creamy, herb-forward sauce.
- Fresh parsley: For garnish, or substitute other fresh herbs.
A full ingredient list with quantities is in the printable recipe section below.
How to Make Boursin Mushroom Pasta
Step 1
Boil the pasta: Cook the pasta in a large pot of salted water until al dente, following package timing. Reserve ½ cup of the pasta water before draining, then set the pasta aside.
Step 2
Prepare the mushrooms: Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté 5–7 minutes until tender and they release their liquid. Remove and keep warm.
Step 3
Make the sauce: In the same skillet, sauté minced garlic briefly in any remaining mushroom liquid. Reduce heat to low, add the Boursin and stir until smooth. Whisk in ¼–½ cup reserved pasta water until the sauce reaches your preferred consistency. Return the mushrooms to the skillet, season with salt and pepper, and stir to combine.
Step 4
Combine pasta and sauce: Add the cooked pasta to the skillet and toss until every piece is coated. Add more reserved pasta water if the sauce needs loosening.
Step 5
Serve: Divide the pasta among plates and finish with chopped fresh parsley and a sprinkle of parmesan if desired. Serve immediately.
Variations
- Add protein: Toss in sautéed shrimp or grilled chicken for a heartier meal.
- Spice it up: Use red pepper flakes or a pinch of cayenne for heat.
- Liquid swap: Replace some pasta water with dry white wine or vegetable broth for added depth.
Serving Suggestions
Pair this pasta with garlic bread and a simple green side such as roasted or air-fried green beans, Brussels sprouts, or broccoli and cauliflower. It also complements shrimp or chicken dishes if you want extra protein on the table.
Storage and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce as needed.
Top Tips
- Clean morels thoroughly: Morels trap dirt in their crevices—soak briefly in cold salted water and rinse well.
- Don’t overcook the pasta: Al dente texture holds up better when mixed with the sauce.
- Adjust consistency: Use reserved pasta water to thin the sauce gradually until it coats the pasta nicely.
Recipe FAQs
Yes. Rehydrate dried mushrooms in warm water for 20–30 minutes, drain, then cook as directed.
Fettuccine, linguine, rotini, spaghetti or your favorite shape will work—choose what you prefer.
Yes. Fresh spinach, peas, asparagus or cherry tomatoes can be added when you return the cooked mushrooms to the skillet.
Store in an airtight container in the refrigerator for 3–4 days.
A Note on Foraging
Foraging for wild mushrooms is rewarding but can be risky. Always take precautions: learn identification, join an expert, and confirm your finds with multiple reliable sources before consuming any wild mushroom.
More Delicious Recipes to Try
- Baked Boursin Tomato Pasta
- Salmon Pasta without Cream
- Air Fryer Salmon Bites in Garlic Cream Sauce
- Homemade Alfredo Sauce
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Printable Recipe
Boursin Mushroom Pasta
Ingredients
- 500 grams pasta (fettuccine, linguine, penne)
- 8 ounces mushrooms, cleaned and sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 150 grams Boursin Garlic & Fine Herbs cheese
- ½ cup reserved pasta water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, drain and set aside.
- Prepare the mushrooms: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté 5–7 minutes until tender and they release their liquid. Remove and keep warm.
- Make the sauce: In the same skillet, add minced garlic and cook about one minute. Reduce heat to low and add Boursin, stirring until melted and smooth. Whisk in ¼ cup reserved pasta water, then add mushrooms back in and season with salt and pepper.
- Combine: Add cooked pasta to the skillet and toss to coat. Add more reserved pasta water if the sauce is too thick.
- Serve: Plate, garnish with fresh parsley and enjoy.
Notes
- Cleaning morels: Soak briefly in cold salted water to remove grit, then rinse well.
- Cheese tip: Cut Boursin into small pieces so it melts quickly and evenly.
Nutrition
Nutrition information is automatically calculated and may not be exact.