Description
Creamy, herb-infused pasta ready in just one pot? This Boursin cheese pasta with tender broccoli is your new weeknight dinner hero that tastes like it took all day.
Ingredients
Scale
- 12 oz (340g) pasta (penne, fusilli, or farfalle)
- 4 cups (950ml) low-sodium chicken or vegetable broth
- 3 tablespoons (45ml) olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium onion, finely diced (about 1 cup)
- 4 cups (340g) broccoli florets, cut into bite-sized pieces
- 1 package (5.2 oz/150g) Boursin Garlic & Fine Herbs cheese
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add diced onions and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in the broth and bring to a gentle boil. Add salt and pasta to the pot. Stir well, reduce heat to medium-low and cook uncovered, stirring occasionally. Cook for 3-4 minutes less than package directions.
- Add broccoli florets to the pot with the pasta. Stir gently to incorporate. Continue cooking for 3-4 minutes until pasta is almost al dente and broccoli is bright green and tender-crisp.
- Check that most (but not all) liquid has been absorbed. Remove pot from heat. Add Boursin cheese chunks, heavy cream, and Parmesan. Stir until cheese has completely melted into a smooth sauce.
- Add red pepper flakes (if using), black pepper, and salt to taste. If sauce is too thick, add a splash more broth. Stir in fresh lemon juice to brighten flavors.
- Let pasta sit for 2-3 minutes to allow sauce to thicken slightly. Sprinkle with chopped fresh parsley before serving. Offer additional Parmesan at the table.