This is a very quick and easy sauce, which is ideal for dressing pasta and which has always been very popular with my children. It cooks in less time than it takes to boil the pasta, and is so easy you can hardly call it a recipe. I can't find anything similar here on Recipezaar, so I hope you like it. By the way, I noticed some excellent-looking recipes for home-made Boursin-substitute here on Recipezaar, and I'm sure that any of these would work just as well. We think it is particularly nice if you stir some cooked frozen peas into the pasta and sauce, for added crunch, colour and vitamins!
My Private Note
Units: US | Metric
- 1Cook your pasta, and while it is boiling --
- 2Put the Boursin in a small saucepan, with a splash of milk.
- 3Over a low flame, heat the Boursin and milk, breaking up the Boursin with a wooden spoon and stirring constantly to dissolve.
- 4Add more milk, continuing to heat and stir, until the sauce reaches the consistency you want. The hotter the sauce gets, the easier it is to dissolve.
- 5Grind in some black pepper.
- 6If the sauce is too thick for your liking, add more milk. If it is too thin, add more Boursin.
- 7When the sauce starts to bubble, and you are happy with the consistency, beat it rapidly with the wooden spoon, then pour over your cooked pasta, stir through, and enjoy!
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Nutritional Facts for Boursin Sauce for Pasta
Serving Size: 1 (0 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: