Creamy Boursin Mushroom Spaghetti
Creamy Boursin Mushroom Spaghetti
Ingredients
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 16 ounces white button mushrooms, sliced
- 1 teaspoon dried mixed herbs
- 5.3 ounces Boursin cheese, Shallot & Chive flavor
- 1/2 cup Parmesan cheese, freshly grated
- as needed salt
- as needed black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water. Drain the spaghetti and set aside.
⏱️ 10 min
- 2
While the spaghetti is cooking, heat the olive oil and butter in a large skillet or Dutch oven over medium heat.
⏱️ 1 min
- 3
Add the diced onion to the skillet and sauté for 3-4 minutes, until softened and translucent.
⏱️ 4 min - 4
Add the sliced mushrooms to the skillet with the onions. Continue to sauté, stirring occasionally, until the mushrooms have cooked down, released their liquid, and are nicely browned, about 7-9 minutes. Season with the dried mixed herbs, salt, and black pepper to taste.
⏱️ 9 min
- 5
Reduce the heat to low. Add the entire package of Boursin cheese (Shallot & Chive flavor) to the skillet with the mushrooms and onions. Pour in 1 cup of the reserved pasta water.
⏱️ 1 min
- 6
Stir continuously until the Boursin cheese has completely melted and combined with the pasta water to form a smooth, creamy sauce. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min
- 7
Stir in the freshly grated Parmesan cheese until fully incorporated and melted into the sauce.
⏱️ 1 min
- 8
Add the cooked and drained spaghetti to the skillet with the creamy mushroom sauce. Using tongs, toss the spaghetti thoroughly until it is evenly coated with the sauce.
⏱️ 1 min
- 9
Serve immediately, garnished with extra Parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Boursin Mushroom Spaghetti
Ingredients
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 16 ounces white button mushrooms, sliced
- 1 teaspoon dried mixed herbs
- 5.3 ounces Boursin cheese, Shallot & Chive flavor
- 1/2 cup Parmesan cheese, freshly grated
- as needed salt
- as needed black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water. Drain the spaghetti and set aside.
⏱️ 10 min - 2
While the spaghetti is cooking, heat the olive oil and butter in a large skillet or Dutch oven over medium heat.
⏱️ 1 min - 3
Add the diced onion to the skillet and sauté for 3-4 minutes, until softened and translucent.
⏱️ 4 min - 4
Add the sliced mushrooms to the skillet with the onions. Continue to sauté, stirring occasionally, until the mushrooms have cooked down, released their liquid, and are nicely browned, about 7-9 minutes. Season with the dried mixed herbs, salt, and black pepper to taste.
⏱️ 9 min - 5
Reduce the heat to low. Add the entire package of Boursin cheese (Shallot & Chive flavor) to the skillet with the mushrooms and onions. Pour in 1 cup of the reserved pasta water.
⏱️ 1 min - 6
Stir continuously until the Boursin cheese has completely melted and combined with the pasta water to form a smooth, creamy sauce. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min - 7
Stir in the freshly grated Parmesan cheese until fully incorporated and melted into the sauce.
⏱️ 1 min - 8
Add the cooked and drained spaghetti to the skillet with the creamy mushroom sauce. Using tongs, toss the spaghetti thoroughly until it is evenly coated with the sauce.
⏱️ 1 min - 9
Serve immediately, garnished with extra Parmesan cheese if desired.