Description

A creamy and flavorful Boursin Cheese Pasta with tender broccoli florets, made quickly on the stovetop. This easy recipe combines garlic-infused olive oil, vegetable broth, and rich Boursin cheese to create a luscious sauce that coats perfectly cooked pasta and broccoli. Ready in just 25 minutes, it’s a comforting vegetarian meal ideal for busy weeknights.

Ingredients

Primary Ingredients

8 ounces pasta (your choice)
1 cup broccoli florets
1 package (5.2 ounces) Boursin cheese
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup vegetable broth
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Preparation: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Cook Broccoli: In the last 2 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them until tender but still bright green.
Drain Pasta and Broccoli: Drain the pasta and broccoli well and set them aside.
Sauté Garlic: In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, careful not to let it brown.
Add Vegetable Broth: Pour in the vegetable broth and stir to combine with the garlic. Let it simmer gently for 2-3 minutes to infuse flavors.
Create Cheese Sauce: Lower the heat and add the Boursin cheese to the pot. Stir continuously until the cheese melts into a creamy sauce. Adjust thickness by adding a small splash more vegetable broth if needed.
Combine Pasta and Broccoli: Add the drained pasta and broccoli into the cheese sauce. Toss everything to coat evenly and season with black pepper and optional crushed red pepper flakes.
Serve: Transfer to plates and garnish with freshly chopped parsley. Serve hot for best flavor.

Notes

Use any pasta shape you prefer; penne, fusilli, or farfalle work well with the sauce.
If you like, add a squeeze of lemon juice for a hint of brightness.
For added protein, toss in cooked chicken or tofu.
If you prefer a spicier dish, increase red pepper flakes to taste.
Leftovers store well in the fridge for up to 2 days; reheat gently with a splash of broth to loosen the sauce.