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A silky Boursin cheese pasta sauce like this can instantly turn any weeknight into a comforting treat For me it first came together from leftovers after a long day and now the creamy tang is the reason my house fills up at dinnertime
Ingredients
- Boursin Garlic and Herb Cheese: this is the star for its herbaceous bold flavor and ultra creamy texture always select the freshest soft round in the dairy case
- Plain cream cheese: gives a bit more body and balances out the herbs aim for full fat and smooth
- Milk: helps thin out the sauce for perfect pourability use whole milk for richness
- Margarine: adds gloss and a hint of buttery undertone make sure it is fresh for best flavor
- Salt: just a pinch to bring everything together sea salt or kosher works well
- Black pepper: for heat and a little complexity fresh cracked is always best
Always check your cheeses for their softness at room temp and quality milk that smells fresh for best flavor
Step-by-Step Instructions
- Melt the Cheeses:
- Combine the Boursin cheese and cream cheese in a small saucepan Set over low heat and let them slowly melt together Stir occasionally with a spatula Watch carefully so nothing browns and everything stays smooth
- Add the Milk:
- Gradually pour in your milk a little at a time Keep the heat on low Stir slowly and consistently This gentle process keeps the sauce from separating or getting lumpy
- Whisk Until Creamy:
- As the mixture warms whisk it briskly This step is what gives you the impossibly glossy and thick sauce you want Pause and scrape the edges every minute to keep things uniform
- Incorporate the Finishing Touches:
- Add in your margarine along with that small pinch of salt and black pepper Stir steadily until the margarine melts fully and everything is shiny
- Serve and Enjoy:
- Pour directly over freshly cooked pasta Toss to coat every noodle If you want a little color or zing toss some chopped parsley over the top and serve immediately
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During one chaotic week we ended up tossing this sauce over roasted broccoli instead of pasta It was just as addictive as ever The rich tangy Boursin is hands down my favorite here The way it melts into the sauce reminds me of my grandmother’s kitchen and her obsession with French cheese
Storage Tips
Store leftover sauce in an airtight jar or glass container in the fridge for up to three days It will thicken so add a splash of milk and gently reheat on low stirring constantly for best results
Ingredient Substitutions
If you are out of Boursin use any soft herbed cheese brick for a similar effect Instead of margarine opt for butter for a more classic richness Almond milk also works for a dairy alternative but keep it unsweetened
Serving Suggestions
Serve over penne fusilli or pappardelle for maximum cling I love pairing with a big green salad and crusty bread Leftover sauce is perfect for drizzling over baked potatoes or grilled chicken
Cultural Context
This sauce is inspired by French flavors thanks to Boursin cheese but simplified for home cooks It is a cousin to classic Alfredo but with more zing and personality
Recipe FAQs
- → Can I use a different flavor of Boursin cheese?
Yes, try other Boursin varieties such as Shallot & Chive for a unique twist on the sauce's flavor.
- → What's the best pasta to pair with this sauce?
Short pasta like penne, fusilli, or rigatoni works well, as their shape holds the creamy sauce beautifully.
- → Is it possible to substitute margarine with butter?
Absolutely! Butter offers a richer taste and can be used in place of margarine in equal amounts.
- → How do I prevent the sauce from curdling?
Keep the heat low, stir continuously, and avoid letting the sauce come to a boil for a silky result.
- → Can this sauce be made ahead of time?
Yes, store in a sealed container in the refrigerator. Gently reheat over low heat, adding a splash of milk if needed.