This creamy Boursin Mushroom Pasta combines the rich, earthy flavor of mushrooms with creamy Boursin cheese and tender pasta for a restaurant-quality dish right at home.
If you love this recipe, make my Crispy Breaded Air Fryer Morel Mushrooms and Air Fryer Morel Mushrooms (No Breading) next!
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If you love easy pasta recipes, try my Oven Baked Boursin Tomato Pasta, Smoked Sausage Pasta, Air Fryer Chicken Alfredo, and Dump and Bake Meatball Casserole next!
As soon as spring arrives and the dandelions spring up, I go foraging for fresh morel mushrooms. They are hard to find, but when you do, it's an exciting experience. These earthy treasures are delicious and add so much flavor to any meal.
If you have gathered your own, read how to clean morels and how to keep mushrooms fresh next!
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Why You'll Love Creamy Boursin Pasta
- Rich and Creamy: The Boursin cheese melts into a velvety sauce that clings to every piece of pasta.
- Delicious: The distinctive flavor of mushrooms adds a gourmet flavor.
- Easy: This recipe is quick to prepare, making it perfect for busy weeknights.
Recipe Ingredients
- Pasta. I used penne pasta, but you can use any kind. I have also made this recipe with rotini and fusilli and it is excellent with either.
- Mushrooms. I used Morels, but you can use Cremini, Shiitake, Chanterelle, or Baby Bells.
- Olive oil. I love cooking with olive oil, but you can also use butter or avocado oil.
- Garlic. I recommend only using fresh garlic cloves for the best flavor.
- Boursin cheese (Garlic & Fine Herbs)
- Fresh parsley for garnish, or any fresh herbs.
A complete list of ingredients and amounts can be found in the printable recipe card below.
How to Make Boursin Mushroom Pasta
Step 1
Boil the Pasta: Cook the pasta according to the package instructions in a large pot of salted water until al dente. Reserve ½ cup of pasta water. Drain and rinse the pasta and set aside.
Step 2
Prepare the Mushrooms: Heat olive oil in a skillet over medium-low heat. Add the mushrooms and sauté for 5-7 minutes until they are tender and release their water. Remove from the skillet and keep warm.
Step 3
Make the Sauce: In the same skillet, add the minced garlic and cook for one minute in the remaining liquid from cooking the mushrooms. Turn the heat to low and add the Boursin cheese. Once it's melted, whisk in ¼ to ½ cup of pasta water. Add the sautéed mushrooms back to the skillet, add salt and pepper, and mix to combine.
Step 4
Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce.
Step 5
Serve: Divide the pasta among serving plates and garnish with a sprinkle of fresh parsley and parmesan cheese. Enjoy!
Variations
- Add Protein: Add sautéed shrimp or grilled chicken breasts.
- Spice it Up: Add cayenne pepper or a pinch of red pepper flakes to the sauce.
- Pasta Water: Use vegetable broth or dry white wine.
Serving Suggestions
Pair this pasta with garlic bread, air fryer green beans, air fryer Brussels sprouts, or air fryer broccoli and cauliflower.
You can also serve it with air fryer shrimp tempura, air fryer thin chicken breasts, air fryer shrimp skewers or chicken skewers, or smoked shrimp.
Storage and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm the pasta gently on the stovetop over low heat, adding a splash of water or cream to thin the sauce.
Top Tips
- Clean Well: Morels can have dirt, grit, and bugs trapped in their crevices. Soak them in salt water and rinse them well before cooking.
- Don't Overcook the Pasta: Al dente pasta has the best texture and holds up well when tossed with the creamy sauce.
- Adjust Consistency: Use the reserved pasta water to adjust the consistency.
Recipe FAQs
Yes, you can use dried instead of fresh. Rehydrate them in warm water for 20-30 minutes, then drain before cooking.
You can use fettuccine, linguine, rotini, spaghetti, anything really.
Yes, you can add fresh spinach, peas, asparagus, or cherry tomatoes. Add them when you add the cooked mushrooms toward the end of the cooking time.
Store leftovers in an airtight container in the fridge for 3-4 days.
A Note on Foraging
The first time I went foraging, I stumbled across a moose carcass and realized I was in an area with recent grizzly bear activity. Needless to say, I got out of there as quickly as I could. Foraging for wild mushrooms can be dangerous, and it's crucial to take proper precautions.
Safety Tips for Foraging:
- Do Your Research: Thoroughly research how to identify true morel mushrooms.
- Take a Class: Take a class or workshop on mushroom identification.
- Go with an Expert: Always go with someone skilled in identifying mushrooms.
- Confirm Your Find: Even if you're confident, always confirm with multiple sources that you've picked true morel mushrooms. False morels look very similar but are harmful if ingested.
More Delicious Recipes to Try
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Printable Recipe
Boursin Mushroom Pasta
Ingredients
- 500 grams pasta (fettuccine, linguine, penne)
- 8 ounces mushrooms, cleaned and sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 150 grams Boursin Garlic & Fine Herbs cheese
- ½ cup reserved pasta water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh parsley for garnish optional
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain and rinse the pasta and set aside.
- Prepare the Morel Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced morel mushrooms and sauté for 5-7 minutes until tender and they release their water. Gently remove them from the skillet and cover to keep warm.
- Make the Sauce: In the same skillet, add the minced garlic and cook for one minute. Reduce the heat to low and add the Boursin cheese. Cook until melted and smooth. Whisk in ¼ cup of reserved pasta water. Add the sautéed morel mushrooms back into the skillet along with salt and black pepper. Stir to combine.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce in the skillet, tossing to coat it evenly. If the sauce is too thick, gradually add more pasta water until you reach the desired consistency.
- Serve: Divide the pasta among serving plates and garnish with fresh parsley. Enjoy!
Video
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Notes
- Cleaning Morel Mushrooms: Morel mushrooms can hide dirt and grit. Soak them in a bowl of cold water with a pinch of salt for a few minutes, then rinse thoroughly.
- Cheese Hack: For easier melting, dice the Boursin cheese into small cubes before adding it to the skillet.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
krystel says
I tried the creamy Morel Mushroom Pasta, and it’s amazing! The morel mushrooms add a rich, earthy flavor that goes perfectly with the creamy Boursin cheese and tender pasta. It feels like a dish you'd get at a fancy restaurant but is easy to make at home. If you're looking for a delicious and indulgent pasta recipe, this one is a winner!
krystel says
I just made the creamy Morel Mushroom Pasta, and it’s incredible! The rich, earthy flavor of the morel mushrooms pairs perfectly with the creamy Boursin cheese and tender pasta. It tastes like a restaurant-quality dish you can easily make at home. If you love mushrooms and creamy pasta, this recipe is a must-try!
Juyali says
So, so delish! My husband found me some morel mushrooms in our woods this week, so I wanted to make them different from just cooking them with butter. This recipe was so easy and made a fantastic dinner. I am also a Boursin lover, so this recipe was perfect. Thanks!
Jeri Walker says
That's fantastic Juyali! I'm so glad you liked it! 🙂
Amy Liu Dong says
We tried this pasta dish and it so delicious and very yummy! A perfect comfort food for everyone to try! Plus we can never go wrong with pasta!
Jeri Walker says
I'm glad you liked it Amy! 🙂
DK says
I never knew you could use morel mushrooms in a pasta dish! This is such a unique and delicious way to make pasta!
Jeri Walker says
Thanks DK, I agree, the flavor is so good!
Amy says
That was absolutely delicious! Love morel mushrooms:)
Jeri Walker says
Thanks Amy! I love them too! 🙂