Lemon & Boursin Pasta

4.93 from 14 votes
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I am clearly on a Boursin kick at the moment, and it’s because it takes any dish instantly to the next level. If you love cream sauce, and you love lemon, you really need to give this recipe a go! A few years ago my mom started incorporating Boursin into her pasta dishes and since then, I have done the same. It’s such an easy way to add flavour and creaminess to any sauce.

During the summer months I don’t love cooking as much as I do in the fall/winter months so I am really all about the recipes that require few ingredients but taste 10/10 and that is exactly what this recipe is. This one is perfect for a date night dinner, or a meatless Monday, but works great anytime of course.

Sammy’s tips

  • I like to slice the lemon in half and fry it in the pan with the other ingredients because it infuses flavour to your onion and garlic as it cooks, so you are left with a better tasting sauce at the end! So definitely don’t skip out on this part.
  • Be sure to reserve pasta water for this dish! It’s going to thin out your sauce at the end making it even creamier. Also, be sure to take out the reserved pasta water when the pasta is finished cooking. If you do it any earlier the water won’t have as much flavour.
  • If you are looking for a protein to pair with this dish I recommend chicken or shrimp. I have done grilled shrimp and added it right to the top of the pasta and I have also barbecued chicken thighs to serve on the side. Both great options.
  • Lastly, before adding your lemons to the pan be sure to roll them on a hard surface back and forth a few times. I use this tip anytime I need to use lemon juice in a recipe. It helps to loosen the juice in the lemon making sure you get everything out!
  • I’ve heard people are having trouble finding Boursin, and if that’s the case for you, you can substitute the Boursin with a goat cheese or a cream cheese.
4.93 from 14 votes

Lemon & Boursin Pasta

This lemon and boursin creamy pasta will be your new go-to pasta dish this summer! If you love lemons and cream sauce, this recipe needs to make its way into your weekly dinner rotation. And the best part is, its ready in under 15 minutes!
Prep: 5 minutes
Cook: 10 minutes
Servings: 2


  • 250 grams pasta, I am using casarecce
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 large garlic cloves, chopped
  • 1 lemon, sliced in half
  • 1 heaping tbsp lemon zest
  • 1/2 yellow onion or 1 shallot, chopped
  • 1 boursin
  • 1/3 cup heavy whipping cream
  • 1/3 cup dry white wine
  • 1/3 cup parmesan cheese
  • 1/8 tsp salt
  • 1/4 tsp chilli flakes
  • 1/2 cup revered pasta water, for thinning the sauce
  • fresh basil, optional


  • Bring a large pot of salted water to a boil, add pasta and cook until al dente making sure you reserve at least 1/2 cup of pasta water.
  • To a large pan set to medium heat, add your butter and olive oil. Once melted, add your onion, garlic, chilli flakes and both halves of your lemon, face down.
  • Let your onions, garlic, and lemon cook for about 5 minutes and once softened, add your white wine and cook on medium heat until reduced by half; about 3 minutes.
  • Add your boursin to the middle of the pan, and once it begins to melt, add your heavy cream. Bring to a simmer and taste for any additional seasoning here.
  • Reduce heat to low and add your pasta to the sauce, with the reserved pasta water and parmesan cheese. Mix to combine.
  • Top with more fresh parmesan, basil and lemon zest.
  • Enjoy right away!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 2

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating


  1. 5 stars
    Made this tonight and replaced the wine with chicken broth. It was amazing! I made a side of salmon to go with it. It was the perfect pair!

  2. This is delicious and super easy to make! I’ve made it twice this week. I added zucchini and extra onions. I used lemon juice to flavor the second time I made it because the lemon was a little much the first time around. So easy to add to or edit to your liking. LOVE IT!

    1. That is so awesome, thank you for sharing. I agree- it’s a great recipe to customize to your liking!

  3. 5 stars
    Delicious! I used campanelle pasta and Boursin garlic and herb cheese, and I was out of heavy cream so had to sub whole milk. I added shrimp and it was scrumptious. I just cooked the shrimp in the butter/oil then removed cook shrimp from the pan before cooking the onions and garlic. SOOOO good. Highly recommend.

  4. 5 stars
    Went to make this tonight and my double cream had turned into cheese 🤢😂 subbed whole milk, and it was still absolutely delicious. I noticed in the video you add the lemon juice but not in the written recipe, I chose to add the juice of both halves, would probably only add one half next time. But i can see this easily becoming a regular on our table, it’s a fantastic meat-free dish and I’m so glad I stumbled across it!

    1. Hi Kate thank you so much for taking the time to leave a review! Yeah for this particular recipe want to make sure that you’re using whipping cream, or at least 18% cream! But I’m glad it ended up working out for you 🙂

  5. 5 stars
    We made this tonight and used ziti. It was delicious! We will ablsoutley make this again. Thinking of asparagus, shrimp, or chicken to change it up for reheat options.

  6. 5 stars
    I’ve made this twice now and my boyfriend and I are just floored at how good it is! I only squeezed half the lemon into the sauce once browned to cut down on the acidity. Otherwise this recipe is AMAZING.

  7. 5 stars
    We made this tonight and it was FANTASTIC! Soooo so delicious. We’re plant based so we made a few substitutions – nondairy milk instead of heavy cream, vegan Boursin instead of regular, and vegan parm instead of regular. We also subbed veggie broth for the white wine. I hate when people change everything in a recipe and then leave a review, but I thought I would leave this comment in case any other vegan or lactose intolerant people want to give these substitutions a go! This recipe is going into our regular rotation, it was so flavourful and scrumptious. ❤️

    1. Hey Shannon! I love that people make substitutions based on what they eat/don’t eat. Everyone is different and these tips will help another person for sure. All of those subs sound delicious and I am so glad you enjoyed this pasta. Have a great day!

    1. Hi Jen! Yay! That’s so awesome, thanks so much for leaving me a review – I appreciate it so much! All the best.

  8. Just wondering which flavor of Boursin and which size should be used? Thanks
    I’m planning on making this tomorrow for dinner. I’ll let you know how it turns out for me.

  9. 4 stars
    This was good but was a little thin on sauce. We added shrimp at the very end and it was good, but just a bit bland. I’d still make it again but with more salt and more lemon. Still a solid dish!

  10. 5 stars
    Loved this the first time I made it! Looking to make a bigger batch for a girls’ night. Has anyone tried making it for 8-10 people? The recipe says it’s two servings, but I thought I’d check before I just quadruple the recipe

  11. 5 stars
    This turned out great I added mushrooms. I used a high protein pasta and added some grilled chicken as well. First time adding a half lemon in the skillet like that I love that idea and used seedless lemons. I always enjoy making your recipes.

  12. 5 stars
    This was delicious! Made as instructed but added sundried tomatoes and broccoli. Used the oil from the tomatoes to saute the veges. Making again tonight with Trader Joe’s lemon pasta. Might try adding fresh spinach instead of broccoli this time.