12-Minute Boursin Pasta: An Easy Weeknight Dinner That Tastes Like Much More

 

If there’s one thing anyone who knows me has learned, it’s that I simply can’t leave a recipe alone. I almost always find myself tweaking something here or there to suit my own tastes. Sometimes it’s because I’m missing an ingredient, and other times it’s because I just can’t resist making it my own.

That was certainly the case with this recipe from 101 Things to Do With Pasta, the cookbook I reviewed here. It reminded me of the viral baked feta and tomato pasta that took the internet by storm a few years ago. But this version uses Boursin Garlic & Herb cheese, and let’s be honest—that alone is reason enough to give it a try.

 I wasn’t expecting much. The ingredient list is short, the preparation is incredibly simple, and it comes together in just minutes. I figured it would be good, but I wasn’t prepared for just how flavorful and creamy it turned out to be.

  

Naturally, I couldn’t resist making a few changes.

The original recipe called for 8 ounces of pasta, but I reduced it to 6 ounces because I wanted a little more sauce in every bite. It also used fresh spinach, but I had frozen chopped spinach in the freezer, so that’s what went into the skillet. Since I never think onions and garlic are a bad idea, I added a chopped shallot and a minced garlic clove for extra flavor.

One more act of culinary rebellion—I skipped the recommended 9 x 13-inch baking dish. Those pans always feel a bit awkward for smaller recipes, so I baked everything in a 10-inch ovenproof skillet instead. It worked beautifully and meant one less dish to wash.

 The result was a creamy, cheesy pasta packed with sweet roasted tomatoes, savory spinach, and plenty of garlicky herb flavor. Best of all, it was on the table in about 20 minutes, making it an ideal weeknight dinner when time is short but you still want something comforting and delicious.

 I’ll definitely be making this one again. Below is my adapted version. You’ll find the original recipe in 101 Things to Do With Pasta.12-Minute Boursin Pasta

Makes 4 servings

6 oz. cavatappi pasta

2 c. cherry tomatoes, halved

8 oz. frozen chopped spinach, thawed and squeezed dry

1 Melissa’s shallot, chopped

1 clove garlic, minced

2 T. olive oil

1 5.3-oz. pkg. Boursin Garlic & Herb cheese

¼ c. grated Parmesan cheese

 Preheat the oven to 400°F.

 Cook the pasta in generously salted water until al dente according to the package directions.

 While the pasta cooks, place the tomatoes, spinach, shallot, and garlic in a 10-inch ovenproof skillet. Drizzle with the olive oil and toss to coat. Place the Boursin cheese in the center of the skillet.

 Bake for 10 minutes.

 Drain the pasta, reserving 1 cup of the cooking water.

Remove the skillet from the oven and stir together the vegetables and softened cheese. Add the pasta and Parmesan cheese, stirring until everything is well coated. Add a little reserved pasta water as needed to create a silky, creamy sauce.

 Serve immediately with additional Parmesan cheese, if desired.

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Da Vinci Pasta (Cheesecake Factory Clone)

I’m not sure how we first got onto the subject, but a couple of weeks ago when my son and daughter-in-law visited we ended up talking about the Cheesecake Factory, and our favorite dishes served at this popular restaurant. I've only been there twice, both times having the Thai Peanut Noodles, and both times really enjoying it. My daughter-in-law, who once worked there, said that her favorite dish is the Da Vinci pasta, adding that she would love it if I could find the recipe.

After a brief Google search, I did find a recipe at bigoven.com. Last night I tried it, following it exactly, with the exception of using rigatoni instead of penne pasta because rigatoni was all I had. I really liked this dish. I think one of the reasons I liked it so much was due to the inclusion of the wonderfully flavorful Madeira wine that made up of part of the sauce. I made it with the chicken as directed, but I think this would be excellent as a vegetarian dish with the addition of more mushrooms, and perhaps zucchini. At any rate, this is definitely a dish worth trying, and would be an excellent choice to serve on those cool fall nights.

Da Vinci Pasta (Cheesecake Factory Clone)

Slightly adapted from bigoven.com

1 large red onion, diced

1 .5 ounce pkg. Melissa’s dried morel mushrooms, hydrated and halved

2-4 Tablespoons Olive oil

1 cup Madeira wine

1-2 tablespoons butter

1/2 cup sour cream

2/3 cup heavy cream

2 cloves garlic, crushed

2-4 chicken boneless, skinless breasts, chopped into bite-sized pieces

1 pound penne pasta; cooked according to directions

 Freshly ground black pepper

Salt

In a 9” skillet, over medium heat, caramelize the onion in 2 Tablespoons of olive oil. Sprinkle the onion with a little salt, and cook them until they are a rich brown color and taste sweet. The onions will have a “gooey” texture and excess liquid will be evaporated.

Add the chicken, mushrooms, and garlic to the onions. (Add a little more oil if the mixture is too dry.). Sauté until chicken is cooked through and the mushrooms are soft. Remove from skillet and set aside.

Deglaze the pan with the wine, and bring to a slow boil; reduce by 2/3 until the alcohol smell has cooked out.

Lower the heat and once the mixture is no longer boiling, add the sour cream and heavy cream. Stir constantly until melted. Swirl in the butter. Add cooked chicken mixture and stir. Toss with the cooked and drained pasta. Salt and pepper to taste.