TRY THIS! If you haven’t jumped on the Boursin pasta train yet, here’s a great opportunity to do so. I’ve tried many renditions, one I’ve shared (with spinach and tomatoes) but I wanted one quicker to make but every bit as tasty. Bingo! This fit the bill. It was perfection in every bite. This make enough for two good portions with a little leftover. So adjust the amounts for more people. It reheats well!

Here ya go, perfect for this time of year when it’s cool outside and you’ve been running errands and need to get something on the table (fairly) quickly! Ooooh, once you pull it out of the oven those little dark bits of shallot and onion bring a WOW to the pasta like you’ve never seen! The power of roasting, right?

BOURSIN PASTA

• 1 package Boursin cheese – link HERE
• 300 grams Rigatoni
• 1-3 shallots (smaller size), sliced about 1/4″
• Onion slices, sliced about 1/4″
• 2+ cloves garlic with the skin on
• Lemon, small wedge
• Olive Oil (I use EVOO)
• Italian Season
• Salt & Pepper to taste
• HOT PASTA WATER (to dilute the cheese and make the sauce)

I use a lasagna size pan, drizzle a good bit of olive oil and coat the pan. Then add the Boursin cheese (after you remove it from the foil wrapper 😂), sprinkle the onions and shallots around. Add a wedge of lemon and sprinkle with seasonings. Now drizzle with olive oil. I give it a good drizzle, it’s good for ya! THAT’S IT!

Pop into a 375℉ oven for 35-45 minutes try to time cooking the pasta (according to package directions) to finish about the same time as the Boursin mixture. I miscalculated and had about 4 minutes remaining, so I turned off the oven, scooped out the garlic and lemon cloves onto a plate, covered it with foil and put it back in the oven while the pasta finished cooking, just to keep it warm.

Right before pasta is done, pull it out of the oven. Add a few big spoonfuls (or more) of the hot pasta water and stir to combine. You will see this lovely combination turn into the most amazing pasta sauce on the planet! Squeeze garlic out of the skin and into the sauce mixture, squeeze the lemon wedge into the pan, stir again.

When pasta is done, I drain quickly (or use a spider strainer) and add the pasta (with some of its water) to the lasagna pan with sauce. Stir to combine – I do it almost like I’m folding chocolate chips into dough, keep circling around with the spoon – you want the loveliness of the sauce to keep inside the tubular shaped pasta. Top with parsley if desired and a little lemon zest if you’re a lemon lover.

To recoup the process…

#dinnerisready

Happy first week of December y’all!

🍽️ Until next time…

✨ Take a moment to be grateful for at least one thing today – TODAY will be a good day, you’ve got this!