The BEST Lemon Boursin Pasta (One-Pan)
This is by far the best Lemon Boursin Pasta recipe. It's full of flavour, takes less than 20 minutes to make, and made all in one pan.
Servings: 2 people
Equipment
- 1 Pan
Ingredients
- 1 lemon, zested and juiced
- 1 Boursin
- 200g pasta
- 500ml vegetable stock add more if the pasta isn't cooked to your liking
- 3 garlic cloves, sliced
- 2 shallots, sliced
- 1 teaspoon chilli flakes
- 5g fresh parsley, roughly chopped
- 2 tablespoon grated parmesan
Instructions
- Fry your garlic, shallots, and chilli flakes in oil for 5 minutes until soft.
- Add your Boursin into the centre of your pan, surround the Boursin with your pasta of choice, then pour in your vegetable stock (you want the vegetable stock to just submerge the pasta) and top with the lemon zest. Bring to a boil, and then reduce to simmer, stirring frequently to avoid the pasta sticking to the bottom of the pan.
- After 8-10 minutes, your pasta and sauce should be well-combined and nearly cooked. Add in your grated parmesan, a big pinch of flaky salt, a grind of black pepper, and give everything a good mix. Taste and season according to your preferences. Add another 100ml water/stock if your pasta isn't cooked enough. Leave that to cook off and create a lovely sauce.
- Once your pasta is cooked to how you like it, sprinkle with your grated parmesan and parsley, and squeeze in the juice of your lemon. Give everything a mix and serve up!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 4-6 people.
To store: Place any leftover Lemon Boursin Pasta in an airtight container and place in the fridge for up to 3 days. When reheating, add a splash of water, stock, or milk to add back that creaminess.
To freeze: Place any leftover Lemon Boursin Pasta in an airtight container or freezer bags and place in the freezer for up to 2 months. When you're ready to defrost, place in the fridge until thawed and then reheat on the stovetop or in the microwave with a splash of extra liquid and until piping hot.
Tip 1: Make sure to cover the pasta with the stock to ensure it gets fully cooked. Stir continuously to avoid the pasta sticking to the bottom of the pan.
Tip 2: Add in any extra vegetables or cooked meats if you want to enrich the dish with extra nutrients or protein.
Tip 3: Taste the sauce before you serve it up and add in any extra salt, pepper, chilli flakes, or lemon to suit your preferences.