Boursin Pasta with Spinach using very large fusili
Pastas, Vegetarian

Boursin Pasta with Spinach

I had you at Boursin, didn’t I? This dreamy Boursin Pasta with Spinach is savory, creamy, herbaceous, and simple to prepare.

This is an easy meal that will be on the table in under 20 minutes. Winner!

A bowl of Boursin pasta with spinach and a white and red kitchen towel loosely draped.
This cozy bowl of pasta is easy to throw together and quick to make; perfect for a weeknight dinner!

I made this pasta after buying WAY too many packages of Boursin for the holiday season.

For some reason I always hoard packages of Boursin at Christmastime with the excuse of last minute entertaining. Who do I think I am? Anyway, this was such a welcome switch up from the expected charcuterie board.

Feel free to add a protein like chicken or prawns to this recipe, I think that would go nicely!

1. Simple Anchovy and Caper Spaghetti
2. Dill Havarti and Castelvetrano Olive Pasta
3. Smoked Mussel Spaghetti
4. Pesto Pasta
5. Cacio e Pepe

Boursin Pasta with Spinach using very large fusili

Boursin Pasta with Spinach

Sacha Hirschfeld
I had you at Boursin, didn't I? This savory and creamy cheese in an absolute dream, especially when tossed with your favorite pasta and fresh spinach. This is an easy meal that will be on the table in under 20 minutes. Winner!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Pastas
Cuisine American
Servings 4
Calories 546 kcal


  • 1 large pot
  • 1 strainer
  • 1 wooden spoon
  • 1 large skillet
  • 1 whisk


  • 2 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter
  • 5 garlic cloves minced
  • ½ cup vegetable or chicken stock
  • ¼ cup dry white wine optional
  • 1 package Boursin Garlic & Fine Herb cheese at room temp.
  • 16 oz pasta of your choice of choice
  • 6 oz spinach (I used a bag of baby spinach)
  • 1 tbsp fresh dill packed
  • ¼ cup fresh chives packed
  • 1 lemon zest of 1 and juice of ½
  • kosher salt for pasta water and seasoning
  • freshly ground pepper
  • Pecorino Romano finely grated; may sub Parmigiano-Reggiano


  • Bring a large pot of water to a boil. Once the water hits a rolling boil, add 3 tbsp of Kosher salt to the pot and give it a quick stir. Return to a heavy boil then add the pasta. Cook pasta as per instructions until just shy of al dente (pasta will finish cooking in the sauce). Reserve ½ cup of pasta water and drain the pasta; set both aside.
  • Meanwhile, let's make the sauce. Heat extra-virgin olive oil and butter in a large skillet over medium heat. Once the mixture begins to foam, add the garlic and stir until fragrant, about 30 seconds. Be careful not to burn!! If the garlic browns, start again. I'm sorry, but you have to.
  • Add stock and white wine; stir and bring mixture to a bubble. Add the Boursin cheese to the skillet along with a few tablespoons of pasta water, break it up using a wooden spoon. Grab your whisk and get to work! Whisk until there are no more clumps and the sauce is smooth.
  • Add the spinach and stir with a wooden spoon until it softens and lessens in volume. Add the pasta and lemon zest; toss to combine.
  • Add the chives, dill, a few grinds of black pepper; stir to combine. Taste; adjust seasoning, if needed.
Keyword Easy Meal, Few Ingredients, Quick Dinner, Simple recipe, Vegetarian, Weeknight Dinner

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