Boursin, a type of Gournay cheese from Northern France, is renowned for its creamy texture and garlic flavor. It became popular in the 1960s and is now a staple in many kitchens. This versatile cheese has inspired a viral pasta trend reminiscent of other beloved baked cheese pasta dishes.
How To Make Baked Boursin Lemon Pasta
Creating Baked Lemon Boursin Pasta is straightforward and needs only a few ingredients. You’ll need Boursin Garlic and Fine Herbs Cheese, lemons, garlic, a shallot, and pasta (we suggest paccheri or rotini). Grab some dried oregano, black pepper, and olive oil from your pantry, and you’re set.
First, cook the pasta according to package directions until al dente. While the pasta cooks, place the other ingredients in a baking dish and bake for around 30 minutes. Once done, squeeze and discard the lemons, then mix everything to create a creamy, cheesy sauce. Finally, toss the cooked pasta in the sauce and serve.
Ingredients
- 1 (5.2-ounce) package of Boursin Garlic & Fine Herbs Cheese
- 1 head of garlic
- 1 lemon, halved
- 1 medium shallot, peeled and sliced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 pound dried pasta of your choice, cooked according to package instructions
- Lemon zest and crushed red pepper flakes for garnish
Directions
- Gather all ingredients and preheat the oven to 400°F (200°C).
- Place the unwrapped Boursin cheese in the center of an 8×8-inch baking dish.
- Cut the top off the garlic head to expose the cloves and place it in the dish, cut side up. Add the lemon halves, cut side down, along with the shallot slices. Sprinkle with black pepper and oregano, then drizzle with olive oil. Bake for 30 minutes.
- Remove from the oven and let cool for a few minutes. Squeeze the roasted lemon halves into the dish, ensuring no seeds fall in. Press the roasted garlic to release the cloves into the dish.
- Mix everything in the baking dish until a smooth, creamy sauce forms.
- Add the cooked pasta to the baking dish and stir until well coated.
- Serve topped with fresh lemon zest and crushed red pepper flakes, if desired.