Creamy Pumpkin Pasta With Boursin Cheese

This delicious pumpkin and Boursin pasta recipe is rich, creamy, and easy to make. Using Boursin cheese makes your life easier because it eliminates the need to chop the shallots and herbs that are already in the cheese!

If you’ve been looking for fall dinner ideas, easy pasta dishes to make for your family, or something new to do with pumpkin - this is the recipe for you!

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TELL ME ABOUT THIS RECIPE

Level of difficulty: Easy.

Flavor: This creamy pasta is herb and garlic forward, accented by pumpkin. The subtleness of the Gournay cheese helps to meld everything together into a lovely bite.

Time: It will take you about 20 minutes to prepare your pumpkin pasta with Boursin cheese. This assumes you are making your pumpkin and Boursin sauce while the pasta is cooking.

INGREDIENTS NEEDED

Penne Pasta

Salted Butter

Minced Garlic

Pasta Water

• This is literally the water you are using to cook your pasta. Learn more about why we use this in our recipe in the ‘FAQS’ section below!

Whole Milk

Pumpkin Puree

Boursin Shallot & Chive Gournay Cheese

Salt & Pepper

Fresh Sage

OVERVIEW: HOW TO MAKE THIS EASY PUMPKIN AND BOURSIN PASTA RECIPE

1. Cook the pasta in a large saucepan: cook according to the package directions.
2. Tip: set a timer for your pasta so you don’t have to watch the clock!
3. Make the sauce in a large skillet (aka fry pan):
4. After the pasta has been added to the saucepan to begin cooking, start by melting the butter in a large skillet over medium heat
5. Add the garlic and cook until fragrant (about 30 seconds - 1 minute)
6. Add the pumpkin and milk and whisk to combine. Allow to simmer for 2-3 minutes (turn down your burner’s heat to medium-low if starting to boil).
7. Add in the pasta water and whisk to combine. Allow to simmer for 2-3 minutes.
8. Note: be careful when scooping / measuring out your pasta water - it’s very hot!
9. Break apart the Boursin cheese and add it to the sauce, whisking to help it melt and get distributed throughout the pan. If you haven’t done so already, turn the burner to medium-low and allow sauce to lightly simmer, stirring occasionally.
10. Drain the pasta and add to the sauce: do NOT rinse the pasta (this removes the starches, which help the sauce to stick to it). Add the pasta to the sauce’s pan, stirring until evenly coated
11. Serve and top with finely chopped fresh sage: plate your pasta and sprinkle minced sage on the top. Bon appetit!
12. Store any leftover pasta in an air-tight container in the fridge for 1-2 days.
13. Note: this pasta is best immediately after cooking, however, it will still be yummy the next day if you have leftovers.

FAQS

When is the pasta water ‘ready’? One of the reasons you use pasta water in the sauce is because all the starches that are released from the pasta during the cooking process add a deep, rich flavor to your sauce. Many of the sauces at your favorite Italian restaurants have some pasta water in them. You will want to wait until your pasta is done (or nearly done) cooking before taking the water out for your sauce.

What pasta shape should I use in this recipe? I used Penne pasta for this recipe. However, rotini, gemelli, fusilli, farfalle, or shells would all be great options. If you have a favorite pasta shape to eat, give it a try!

Can I use a whole wheat or protein pasta in this recipe? Definitely! Using whole wheat pasta or a protein pasta would be great for this creamy vegetarian pasta recipe to help make it a sustaining, meatless meal.

Can I add meat to this recipe? My husband enjoyed crumbled, crispy bacon on top of this pasta recipe. A caramelized (aka browned and crispy) pork sausage would be another good option if you want to add meat to this pumpkin pasta recipe.

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• Mediterranean Pasta Salad