Boursin Mushroom Pasta
Servings: 4 people
Ingredients
- 400 grams pasta of choice
- 2 tbsp olive oil extra virgin
- 2 tbsp butter
- 1 small shallot finely chopped
- 2 garlic cloves finely chopped
- 2½ cups white mushrooms roughly chopped
- 150 grams Boursin cheese
- 3/4 cup white wine chardonnay
- 1/4 cup heavy cream 33%
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp red pepper flakes optional
- 1/2 cup parmesan cheese grated, for topping
- 3 tbsp fresh basil to garnish
Instructions
- Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to the package instructions until al dente. Before draining, reserve at least ¾ cup of pasta water.
- Chop the shallot, garlic, and mushrooms. Set aside until ready to use.
- Meanwhile, heat the olive oil and butter in a large, deep frying pan over medium-low heat. Once the butter has melted, add the shallot and garlic. Sauté for about 2 minutes, until softened and fragrant.
- Increase the heat to medium-high and add the mushrooms. Season with salt, black pepper, and red pepper flakes. Sauté for about 3 minutes, or until the mushrooms begin to brown, stirring occasionally.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and simmer until the wine has reduced by about half.
- Add the Boursin cheese and heavy cream. Gently simmer over low heat, stirring until the cheese has melted and the sauce is smooth and well combined.
- Add the cooked pasta to the sauce and gently toss to coat. Add the reserved pasta water, ¼ cup at a time as needed, until the sauce reaches your desired consistency.
- Top with Parmesan cheese and fresh basil. Serve immediately.
Nutrition
Calories: 768kcal | Carbohydrates: 81g | Protein: 23g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 645mg | Potassium: 497mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1033IU | Vitamin C: 3mg | Calcium: 220mg | Iron: 2mg
