Published 10/13/2023 • Updated 1/19/2024 This may be the easiest and most delicious dinner on Fit Foodie Finds. In this one-pot series, we’ve focused on truly using one and keeping things easy. This is the second pasta of the series (the adult spaghettios was the first!) and it’s seriously SO EASY to make. We tested this recipe multiple times to get the pasta and water ratio just right. We didn’t want to use a strainer to make it truly one-pot dish. We succeeded! The residual pasta water stirred in with Boursin made the creamiest and easiest sauce.
What You Need for Boursin Pasta?
You need a large Dutch oven or stock pot for this delicious pasta. We used rigatoni, frozen peas, a block of Boursin, and pepper for this simple pasta. Why no salt you ask? It’s because we want you to salt the pasta water (like a lot) and that will make your pasta perfectly salty!
Substitues & Variations
We used rigatoni pasta, but any short pasta like penne or fusilli will work, too. Boursin is a creamy and delicious cheese that is easy to find. It comes in different flavors like black truffle and sea salt, shallot and chive, garlic and herbs, basil and chive, and more. Feel free to use any flavor to mix things up. Frozen vegetables work best because, with a quick blanch, they turn out perfectly cooked. You can use any frozen vegetable that you would like. Blanched fresh asparagus would also be a great substitution.
Storage
Let this Boursin pasta cool completely before storing it in an air-tight container for 2-4 days. Dutch Oven
Reheating Directions
To reheat this past, transfer the pasta to a pot and heat over low heat. Add 1 tablespoon of water at a time until the pasta warms and the sauce creams.
Serving Suggestions
We suggest serving this pasta with a salad. We love this apple burrata salad, garden salad, or zucchini salad.
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