Creamy Boursin Pasta with Zucchini Meatballs
Creamy Boursin Pasta with Zucchini Meatballs
Ingredients
For the Zucchini Meatballs
- 1 zucchini, large, grated
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan, finely grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
For the Creamy Boursin Pasta
- 300 grams pasta, of choice
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup pasta water, reserved
- 1/2 cup cream
- 1 package Boursin cheese, 150g
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 1/4 teaspoon chilli flakes, to taste
- 1/4 cup fresh basil, for serving, chopped
Instructions
- 1
Grate the large zucchini and then squeeze it thoroughly to remove excess water. This step is crucial for preventing soggy meatballs.
⏱️ 5 min
- 2
In a medium bowl, combine the squeezed zucchini with the egg, breadcrumbs, finely grated Parmesan, garlic powder, onion powder, salt, and pepper.
⏱️ 3 min
- 3
Mix all the ingredients well until thoroughly combined and a cohesive mixture forms.
⏱️ 2 min
- 4
Form the zucchini mixture into small, bite-sized balls. Aim for approximately 1-inch diameter meatballs.
⏱️ 10 min
- 5
Cook the meatballs using your preferred method: Air fry at 180°C for 15-20 minutes, or bake in the oven at 200°C for 20-25 minutes, until golden brown and cooked through.
⏱️ 20 min•🌡️ 180
- 6
While the meatballs are cooking, begin preparing the pasta. Cook your pasta of choice according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min
- 7
In a large pan or skillet, heat the olive oil over medium heat.
⏱️ 1 min
- 8
Add the diced onion to the pan and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
⏱️ 7 min
- 9
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 10
Add the diced red bell pepper to the pan and cook until it softens, about 5 minutes.
⏱️ 5 min
- 11
Stir in the chopped sun-dried tomatoes.
⏱️ 1 min
- 12
Pour in the reserved pasta water and the cream. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 13
Add the Boursin cheese to the pan. Stir continuously until the Boursin cheese has melted completely and is well combined with the other ingredients, forming a creamy sauce.
⏱️ 3 min
- 14
Season the sauce with salt, pepper, and chilli flakes to taste. Adjust seasonings as needed.
⏱️ 1 min
- 15
Add the cooked pasta directly into the pan with the creamy sauce. Toss the pasta thoroughly to ensure it is evenly coated with the sauce.
⏱️ 2 min
- 16
Serve the creamy Boursin pasta immediately, garnished with fresh basil and accompanied by the prepared zucchini meatballs.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Boursin Pasta with Zucchini Meatballs
For the Zucchini Meatballs
- 1 zucchini, large, grated
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan, finely grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
For the Creamy Boursin Pasta
- 300 grams pasta, of choice
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup pasta water, reserved
- 1/2 cup cream
- 1 package Boursin cheese, 150g
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 1/4 teaspoon chilli flakes, to taste
- 1/4 cup fresh basil, for serving, chopped
Instructions
- 1
Grate the large zucchini and then squeeze it thoroughly to remove excess water. This step is crucial for preventing soggy meatballs.
⏱️ 5 min - 2
In a medium bowl, combine the squeezed zucchini with the egg, breadcrumbs, finely grated Parmesan, garlic powder, onion powder, salt, and pepper.
⏱️ 3 min - 3
Mix all the ingredients well until thoroughly combined and a cohesive mixture forms.
⏱️ 2 min - 4
Form the zucchini mixture into small, bite-sized balls. Aim for approximately 1-inch diameter meatballs.
⏱️ 10 min - 5
Cook the meatballs using your preferred method: Air fry at 180°C for 15-20 minutes, or bake in the oven at 200°C for 20-25 minutes, until golden brown and cooked through.
⏱️ 20 min•🌡️ 180 - 6
While the meatballs are cooking, begin preparing the pasta. Cook your pasta of choice according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min - 7
In a large pan or skillet, heat the olive oil over medium heat.
⏱️ 1 min - 8
Add the diced onion to the pan and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
⏱️ 7 min - 9
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 10
Add the diced red bell pepper to the pan and cook until it softens, about 5 minutes.
⏱️ 5 min - 11
Stir in the chopped sun-dried tomatoes.
⏱️ 1 min - 12
Pour in the reserved pasta water and the cream. Bring the mixture to a gentle simmer.
⏱️ 2 min - 13
Add the Boursin cheese to the pan. Stir continuously until the Boursin cheese has melted completely and is well combined with the other ingredients, forming a creamy sauce.
⏱️ 3 min - 14
Season the sauce with salt, pepper, and chilli flakes to taste. Adjust seasonings as needed.
⏱️ 1 min - 15
Add the cooked pasta directly into the pan with the creamy sauce. Toss the pasta thoroughly to ensure it is evenly coated with the sauce.
⏱️ 2 min - 16
Serve the creamy Boursin pasta immediately, garnished with fresh basil and accompanied by the prepared zucchini meatballs.
⏱️ 1 min