This creamy Boursin Mushroom Pasta brings together earthy mushrooms, smooth Boursin cheese, and perfectly cooked pasta to create a restaurant-quality meal you can make at home.
If you enjoy straightforward pasta dishes, you might also like my Oven Baked Boursin Tomato Pasta, Smoked Sausage Pasta, Air Fryer Chicken Alfredo, or Dump and Bake Meatball Casserole.
When spring arrives and morel season begins, I head out to forage. Finding fresh morels can be rare and exciting — they add a deep, woodsy flavor that elevates any pasta. If you harvested your own, be sure to clean and store them properly before cooking.
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Why You’ll Love Creamy Boursin Pasta
- Rich and creamy: Boursin melts into a silky sauce that coats each bite.
- Gourmet flavor: Mushrooms add a deep, savory note that feels special.
- Quick and simple: Ready in about 30 minutes, ideal for weeknights.
Recipe Ingredients
- Pasta: Penne works well, but rotini, fusilli, fettuccine or linguine are all good options.
- Mushrooms: Morels are shown here, but cremini, shiitake, chanterelle, or button mushrooms also work.
- Olive oil: Use olive oil, or substitute butter or avocado oil if preferred.
- Garlic: Fresh minced garlic gives the best flavor.
- Boursin cheese: Garlic & Fine Herbs variety.
- Fresh parsley: For garnish, or use other fresh herbs.
A complete list of ingredients and exact amounts is available in the printable recipe card below.
How to Make Boursin Mushroom Pasta
Step 1
Boil the pasta: Cook according to package directions in a large pot of salted water until al dente. Reserve ½ cup of the pasta water, then drain and set the pasta aside.
Step 2
Cook the mushrooms: Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté 5–7 minutes until tender and their moisture has released. Remove and keep warm.
Step 3
Make the sauce: In the same skillet cook the minced garlic briefly in the remaining mushroom liquid. Lower the heat, add the Boursin and stir until smooth. Whisk in ¼–½ cup reserved pasta water to reach a silky consistency. Return the mushrooms to the pan, season with salt and pepper, and stir to combine.
Step 4
Toss together: Add the pasta to the skillet and toss until each piece is coated with the sauce. Add more pasta water as needed to loosen the sauce.
Step 5
Serve: Plate the pasta and finish with chopped fresh parsley and a sprinkle of parmesan if desired. Serve immediately.
Variations
- Add protein: Stir in sautéed shrimp or grilled chicken for a heartier dish.
- Spice it up: A pinch of red pepper flakes or cayenne adds heat.
- Liquid swaps: Replace some pasta water with vegetable broth or a splash of dry white wine for depth.
Serving Suggestions
This pasta pairs nicely with garlic bread, roasted or air-fried vegetables, or a simple green salad. It also complements grilled or pan-seared seafood and chicken.
Storage and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce and restore creaminess.
Top Tips
- Clean thoroughly: Morels and other wild mushrooms can trap dirt. Rinse and soak briefly if needed to remove grit.
- Cook pasta al dente: Al dente pasta keeps its texture when tossed with sauce.
- Adjust the sauce: Use reserved pasta water a little at a time to reach the ideal consistency.
Recipe FAQs
Yes. Rehydrate dried mushrooms in warm water for 20–30 minutes, drain, and then cook as directed.
Any shape you prefer: fettuccine, linguine, penne, rotini or spaghetti will all work.
Yes. Fresh spinach, peas, asparagus, or cherry tomatoes can be added when you return the cooked mushrooms to the sauce.
Store in an airtight container in the refrigerator for 3–4 days.
A Note on Foraging
Foraging is rewarding but can be risky. Always take precautions, learn identification, and avoid areas where wildlife activity poses danger.
Safety Tips for Foraging
- Research identification: Learn how to distinguish true morels from look-alikes.
- Learn from experts: Take a class or go with an experienced forager.
- Double-check: Always confirm uncertain finds before eating them.
More Delicious Recipes to Try
- Baked Boursin Tomato Pasta
- Salmon Pasta without Cream
- Air Fryer Salmon Bites in Garlic Cream Sauce
- Homemade Alfredo Sauce
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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
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Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup pasta water, drain, and set aside.
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Prepare the mushrooms: Heat olive oil in a skillet and sauté the sliced mushrooms 5–7 minutes until tender. Remove and keep warm.
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Make the sauce: In the same skillet cook the garlic briefly, reduce heat, add Boursin and stir until smooth. Whisk in ¼ cup reserved pasta water, add mushrooms back, and season with salt and pepper.
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Combine: Toss the cooked pasta with the sauce, adding more pasta water if needed to reach the desired consistency.
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Serve: Divide among plates and garnish with fresh parsley. Enjoy!
Video
Notes
- Cleaning morels: Soak briefly in cold water with a pinch of salt and rinse thoroughly to remove grit.
- Cheese hack: Cut Boursin into smaller pieces so it melts more evenly into the sauce.
Nutrition
Nutrition information is automatically calculated and may not be exact.