When we actually commit to following a written recipe, it needs to hit a few requirements: fast, easy, and (God-willing) toddler-friendly.
With two working parents, an … explorative … toddler, and a vocal hound dog, our house is nothing short of chaos on weeknights. Though the pregnant one of us (ahem, me) has been known to swing through a drive-thru for her own "special" cravings dinners during the past six months of maternal bliss, we attempt to make home-cooked meals every night for our son. Those meals usually look like a sheet pan of veggies in the oven and a protein in the cast-iron skillet on the stovetop. We often utilize convenient options like Fresh Market’s Little Big Meals or even the beloved Publix deli counter’s offerings when there’s no time left in the day. So when we actually commit to following a written recipe instead of throwing ingredients in a pan and roasting them, it needs to hit a few requirements: fast, easy, and (God-willing) toddler-friendly. That’s why I sent my husband the link for this 4-Ingredient Boursin Pasta.
Why We Loved This Recipe
Robby Lozano; Food Stylist: Marianne Williams; Prop Stylist: Tucker Vines
We’re no strangers to the magic of Boursin cheese in our family. It’s the secret ingredient to my husband’s grandmother’s famous scalloped potatoes that are a staple at holidays, and I’ll always add a "hockey puck," as I call it, of Boursin to a cheese board when hosting guests. Though Boursin can get a bit pricey (our readers say the Costco three-pack is the best deal out there!), the grocery list for this recipe is slim, so that was the first win. I was truly amazed at how delicious it was with so few ingredients, but it’s because Boursin packs so much flavor into those little garlic-and-herb discs! The resulting dish isn’t overwhelmingly sauce-y but has just the right amount of creaminess. In case you were concerned, the aforementioned toddler ate it up. And if it’s also a factor for those of you out there reading, he didn’t create a huge mess with it! Another point for Mom and Dad.
How To Make Boursin Pasta
Robby Lozano; Food Stylist: Marianne Williams; Prop Stylist: Tucker Vines
Sometimes, I watch my friend and senior editor Ivy Odom prepare a recipe on video and I think, "She made that look easy enough that I can actually do it, too." This was one of those times. Trust someone who does not have Ivy’s credentials: You can make this, too, and it really is that effortless.
One of the most glorious things about this recipe is that there’s no chopping. When I saw that I could serve a presentable and tasty supper without cleaning my wooden cutting board later that night, I was in. While boiling some rigatoni on the stovetop, simply toss whole cherry tomatoes, olive oil, salt, and pepper in a casserole dish and place two pucks of Boursin’s garlic-and-herb blend in the center. Let that bake in the oven until it’s melty and the tomatoes are nicely cooked down and blistered, and then stir in your rigatoni, a bit of pasta water to thicken things up, and some Parmesan. Top with basil for a colorful, fresh touch, and you’re done.
Tips And Tricks
Because I have a growing child (technically, two growing children), I wanted to add some protein to this vegetarian-friendly recipe. Luckily for my busy household, the Publix butcher had prepared meatballs on sale the day I went shopping. This meal would take nicely to any number of protein add-ins, though, like rotisserie chicken, shrimp, or scallops. You can use whatever pasta shape you have on hand, but our Test Kitchen chose rigatoni so the cheesy sauce could stick to the inside and outside of the noodle – genius.
After the quick and uncomplicated success of this pasta supper, it will definitely be making a repeat appearance in our kitchen. And if you’re looking for more creative ways to use a package of Boursin, consult the comments section of this Reel on Instagram. Our readers had my mouth watering with their ideas!
This article was written by Mary Shannon Wells from Southern Living and was legally licensed through the DiveMarketplace by Industry Dive. Please direct all licensing questions to legal@industrydive.com.
