This Boursin pasta recipe with artichokes is creamy, garlicky, and ready in 15 minutes. It’s the perfect easy weeknight vegetarian dinner because you only need a couple of ingredients to make it.
Sometimes all you need in life is a heaping bowl of comforting, decadent, cheesy pasta. This creamy Boursin pasta with artichokes ticks all the boxes while also being vegetarian and ready in 15 minutes.
What more can you want?
I’m all for easy weeknight dinners, but this pasta is truly no work at all. It’s ridiculous how good it is for the amount of work you put in it.
So let’s get to it.
What is Boursin cheese and why does it work in this recipe?
Boursin cheese is the star of this recipe — all the other ingredients basically act as the vehicle for it.
Boursin cheese is a very delicate, creamy, yet slightly crumbly Gournay cheese that’s infused with flavour and is basically the best spreadable cheese known to man.
You can find it in different flavours, including garlic and herbs, red chilli pepper, and shallot and chive. For this recipe, I’m using Boursin Garlic and Fresh Herbs.
It’s often served with crackers or spread on some crusty baguette, but there are also lots of recipes using Boursin garlic and herb cheese that make it incredibly versatile.
I like this Boursin pasta sauce because it’s ridiculously easy to make. You can have dinner on the table in 15 minutes and even though I can also do that with my 15-minute creamy salmon linguine, this one gets bonus points because it’s vegetarian.
What do you need to make Boursin pasta?
You only need seven ingredients to make this recipe with Boursin, and one of them is parsley to sprinkle at the end (does that even count?)
Anyway, this is what you need for this super quick pasta recipe:
- Pasta — I used tagliatelle for this recipe, but any other kind of long pasta would do. If you prefer short pasta, go ahead and use it — this Boursin pasta sauce sticks great on any pasta!
- Butter — 30 grams of butter is all you need as you get the extra creaminess from the cheese
- Shallot — I like to use shallot in recipes like this because of their distinctive flavour and the fact that they blend perfectly into the sauce. If you don’t have them, red onion would do.
- Vegetable stock — you’ll need 300 ml of vegetable stock (that’s 1 1/2 cups), but if you feel that’s not enough, you can always add some pasta water.
- Boursin cheese — a 150 g pack of Boursin cheese in garlic and herbs flavour is enough for this recipe.
- Artichokes — artichoke hearts are ideal for this recipe but unfortunately they are not readily available in UK supermarkets. If you can’t find them, use artichokes in oil (the antipasti kind), but drain them well and pat them with some kitchen paper to remove as much of the oil as possible, because you don’t want your pasta sauce to be too oily.
- Parsley — let’s be honest, this is typically just for things to look pretty, so if you don’t have fresh parsley in the kitchen, don’t let it stop you from making this recipe.
How do you make the pasta?
Cook the pasta according to the instructions on the package. You want it to be al dente, and don’t forget to reserve some pasta water before draining.
Meanwhile, melt the butter in a large saute pan over medium heat. Add the shallot and cook for 1-2 minutes until it softens a bit, careful not to burn it.
Pour in the stock and allow it to reach a simmering point.
Stir in the Boursin cheese and cook for 1 minute, breaking it down with the spoon until it’s all incorporated in the liquid.
Add the chopped artichokes. If the sauce looks too thick, add some of the reserved pasta water.
Add the cooked pasta and toss it well until it’s completely covered in sauce.
Garnish with fresh parsley and season to taste. Serve immediately.
If you liked this creamy Boursin pasta recipe with artichokes, have a look at some of my other quick pasta recipes:
- 350 g (12 oz)tagliatelle (or another type of long pasta)
- 30 g (2 tbsp) butter
- 1 shallot
- 300 ml (1 1/2 cups) stock
- 150 g (5 oz) Boursin Garlic and Herbs cheese
- 100 g (3.5) artichoke hearts, chopped
- Fresh parsley
- Cook the pasta according to the instructions on the package. You want it to be al dente, and don't forget to reserve some pasta water before draining.
- Meanwhile, melt the butter in a large saute pan over medium heat. Add the shallot and cook for 1-2 minutes until it softens a bit, careful not to burn it.
- Pour in the stock and allow it to reach a simmering point.
- Stir in the Boursin cheese and cook for 1 minute, breaking it down with the spoon until it's all incorporated in the liquid.
- Add the chopped artichokes. If the sauce looks too thick, add some of the reserved pasta water.
- Add the cooked pasta and toss it well until it's completely covered in sauce.
- Garnish with fresh parsley and season to taste. Serve immediately.
Amount Per Serving Calories 553Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 95mgSodium 359mgCarbohydrates 82gFiber 5gSugar 5gProtein 19g
Nutritional information is an estimate provided by an online nutrition calculator.