Boursin Cheese Pasta with Broccoli

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Silky, creamy, and bursting with flavor, Boursin Cheese Pasta with Broccoli is the kind of comfort food that feels indulgent yet fresh. The garlic and herb notes of Boursin cheese melt into a luscious sauce that clings to every strand of pasta, while tender-crisp broccoli adds a vibrant contrast in both texture and color. It’s the kind of dish that comes together effortlessly but feels like a little celebration on your plate.

Whether you’re looking for a cozy weeknight dinner, a vegetarian-friendly pasta idea, or just something that tastes like it took more effort than it did—this one ticks all the boxes. Perfectly balanced between creamy richness and green freshness, it’s also highly customizable and pairs beautifully with your favorite protein or a glass of chilled white wine.

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Ingredients for Boursin Cheese Pasta with Broccoli

• 12 oz fettuccine or pasta of choice
• 1 ½ cups fresh broccoli florets
• 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
• ¾ cup reserved pasta water (adjust to desired creaminess)
• 1 tablespoon olive oil or unsalted butter
• ¼ teaspoon salt (or to taste)
• ½ teaspoon freshly cracked black pepper
• ¼ cup grated Parmesan cheese (optional, for garnish)
• Zest of ½ lemon (optional, for brightness)

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. In the last 2–3 minutes of cooking, toss in the broccoli florets so they can soften without becoming mushy. Before draining, reserve about ¾ cup of the starchy pasta water, then drain the pasta and broccoli together.

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Step 2: Make the Sauce

In the same pot or a large skillet over low to medium heat, add the Boursin cheese and a tablespoon of olive oil or butter. Stir gently as the cheese begins to melt into a creamy texture. Gradually add the reserved pasta water a bit at a time, whisking or stirring continuously to create a smooth, silky sauce. Adjust the consistency based on your preference—less water for a thicker coating, more for a looser finish.

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Step 3: Combine Pasta and Broccoli

Return the cooked pasta and broccoli to the pot with the Boursin sauce. Toss everything together until well coated and heated through. Taste and season with salt and freshly cracked black pepper as needed.

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Step 4: Serve and Garnish

Plate your creamy Boursin pasta while hot. Finish with a sprinkle of Parmesan cheese and optional lemon zest for a bit of zing. For extra flair, you can top it with a few more cracks of black pepper or a drizzle of olive oil.

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Storage Instructions

Leftovers of Boursin Cheese Pasta with Broccoli store beautifully and can be enjoyed the next day. Let the pasta cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, warm it gently in a pan over low heat or in the microwave. Add a splash of milk, cream, or water to revive the creamy texture, stirring occasionally to distribute the sauce evenly.

Freezing is not recommended, as the cheese sauce may separate and change in texture upon thawing.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 470
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 440mg
• Total Carbohydrates: 52g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 16g

Note: Nutrition values may vary depending on specific ingredients and quantities used.

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Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! While fettuccine works beautifully, any pasta like penne, rigatoni, spaghetti, or gluten-free varieties will do just fine.

2. What if I don’t have Boursin cheese?

You can substitute with a mix of cream cheese and garlic-herb seasoning or use other soft, flavored cheeses like goat cheese with herbs.

3. Can I add protein to this dish?

Yes! This pasta pairs wonderfully with grilled chicken, sautéed shrimp, or crispy bacon bits.

4. Is this recipe vegetarian?

Yes, as long as you use Parmesan made without animal rennet.

5. Can I make it ahead of time?

You can prep the sauce and cook the pasta separately, then combine and heat when ready to serve. Best enjoyed fresh, though.

6. How do I prevent the sauce from getting clumpy?

Make sure the pasta water is added gradually and that the heat is low when mixing the sauce for smooth results.

7. Does this freeze well?

Not ideally. The dairy-based sauce may separate or become grainy when reheated from frozen.

8. Can I make it spicier?

Sure! Add crushed red pepper flakes, chili oil, or even a pinch of cayenne to bring some heat.

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