Our One-Pot Boursin Pasta lives up to its name: a creamy, comforting dinner made in a single pot with minimal effort. You cook the pasta in a measured amount of salted water, add frozen peas near the end, then stir in a puck of Boursin cheese until it melts into a silky sauce. It’s fast, satisfying, and perfect for busy weeknights.
This recipe is part of a one-pot series focused on fuss-free cooking. It’s one of the simplest pasta dishes you can make: short pasta, frozen peas, Boursin, and pepper — and salt in the pasta water to properly season the noodles as they cook. We tested the pasta-to-water ratio to avoid needing a strainer, so the starchy residual water becomes the base of the creamy sauce when combined with the cheese.
What You Need for Boursin Pasta
Use a large Dutch oven or a roomy stockpot so the pasta has space to cook evenly. This version uses rigatoni, but other short pastas like penne, fusilli, or rigatoni-style shapes work well. Frozen peas are convenient because they blanch quickly and retain good texture. For the sauce, a 5.2 oz puck of garlic & chive Boursin is ideal, but other Boursin flavors can be substituted. Finish with freshly ground black pepper and optional lemon zest and chives.
Substitutes & Variations
- Swap rigatoni for any short pasta like penne, fusilli, or farfalle — all will cook well with this method.
- Boursin comes in many flavors (garlic & herbs, shallot & chive, black truffle, etc.). Use your favorite for a different flavor profile.
- Frozen vegetables are preferable for convenience, but blanched fresh vegetables such as asparagus or zucchini make excellent additions.
- If you don’t have Boursin, a soft goat cheese log (4–6 oz) can be used as a substitute for a tangier finish.
- For a dairy-free option, there is a dairy-free Boursin-style product that will melt into a similar creamy texture.
FAQ
Yes. Use another flavored Boursin or 4–6 oz of a soft goat cheese. Avoid hard cheeses that won’t melt into a creamy sauce.
Is there a dairy-free option for this recipe?
Yes. Use a dairy-free Boursin-style spread or another plant-based soft cheese that melts smoothly.
What else can I add to this recipe?
Add other frozen vegetables, cooked chicken, or fresh herbs like basil and parsley for extra flavor and texture.
Storage
Allow the pasta to cool completely, then store in an airtight container in the refrigerator for 2–4 days. The sauce will thicken when chilled; loosen it when reheating.
Reheating Directions
Reheat over low heat in a saucepan, stirring occasionally. Add 1 tablespoon of water at a time until the sauce becomes creamy and the pasta is heated through. Heat gently to avoid separating the sauce.
More of our Favorite…
Simple Pasta Recipes
- Shrimp Scampi with Asparagus
- Garden Summer Pasta
- Roasted Balsamic Chicken Pasta
Serving Suggestions
Serve this pasta with a crisp green salad to balance the richness. Fresh lemon zest and minced chives make bright finishing touches. It also pairs nicely with a simple tomato or arugula salad for added freshness.
One-Pot Boursin Pasta — Recipe
This four-ingredient Boursin pasta is creamy, ready in under 30 minutes, and requires only one pot — perfect for an easy weeknight meal.
Ingredients (serves 6)
- 1 lb. rigatoni pasta
- 10 oz. frozen peas
- 5.2 oz garlic & chive Boursin cheese puck (or other flavor)
- ½ teaspoon freshly ground black pepper
Optional Toppings
- 1 tablespoon minced fresh chives
- Zest from ½ lemon
Instructions
- Bring 4 cups of well-salted water to a rolling boil. Add the pasta and cook until just al dente. Because this method uses less water than traditional pasta cooking, expect only a small amount of water to remain in the pot when the pasta is done — this is what creates the sauce.
- About 2 minutes before the pasta is finished, add the frozen peas to the pot and continue cooking for the remaining time.
- Remove the pot from the heat. Add the Boursin cheese to the hot pasta and peas, stirring until the cheese melts completely and forms a creamy sauce. If needed, add a splash of the remaining pasta water to loosen the sauce.
- Season with freshly ground black pepper. Finish with optional lemon zest and minced chives for brightness, then serve immediately.
Tips & Notes
- The exact amount of water remaining after cooking will vary with the type of pasta, elevation, and whether the pot is covered. Aim for most water to be absorbed or evaporated so the sauce is concentrated.
- If too much water remains when you add the cheese, the sauce can become thin. Drain a little liquid or cook a bit longer to reduce it.
- Any short pasta shape similar to rigatoni will work well with this method.
- Use any flavor of Boursin for different flavor profiles, or substitute a soft goat cheese if needed.
Nutrition (approximate per serving)
Calories: 323 kcal · Carbohydrates: 63 g · Protein: 13 g · Fat: 2 g · Fiber: 5 g · Sugar: 5 g
Nutrition information is an estimate and should be used as a guideline.
If you try this recipe, leave a comment and share how you customized it. Tag photos with your favorite finishing touches — lemon zest, herbs, or an added protein — to show how you made it your own.