Why do you add water to the baking dish?

Without the water, the ingredients can get a bit too crisp/brown in the oven which would then mean you don’t get a creamy Boursin sauce at the end. Adding the water means they steam slightly and it becomes saucy at the end.

Does Boursin cheese melt well?

Yes, it will hold its shape whilst it roasts but then when you go to mix it together, it will melt perfectly into the sauce.

Can I substitute the artichokes?

I would recommend the artichokes as they have a perfect subtle flavour with the Boursin but if you don’t have any to hand, you can either leave out or substitute with sun-dried tomatoes or a vegetable such as kale or spinach. It won’t be quite the same but still delicious.

Boursin is a French cheese. It’s soft but also slightly crumbly (it’s delicious with bread/crackers if you haven’t tried that before!) and the flavour we are using here is garlic & herb. It is really quite garlicky, which makes it so delicious in this recipe.

Baked Boursin Pasta with Lemon & Artichokes

Baked Boursin Pasta with Lemon and Artichokes

Print Recipe

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Author: margie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2-3 portions 1x
Category: Pasta
Method: Oven
Cuisine: Global
Diet: Vegetarian

Ingredients

Scale

1 cup roughly chopped (not too small) marinated artichokes in oil, with 1 ½ tbsp. of the oil
2 x 150g wheels of Boursin (I like the garlic and herb one but any Boursin will do!)
2 cloves of garlic, whole and peeled
Splash of water - approx 50ml
½ tsp chilli flakes
Juice + Zest of 1 lemon
Salt
Black pepper
250g Spaghetti

To serve

1 tbsp fresh parsley, chopped
Freshly grated Parmesan

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Instructions

Preheat oven to 200c. Place the boursin cheeses, artichokes, garlic, water, lemon zest + juice, olive oil, and salt in a baking dish, pop in the oven and bake for 30 minutes.
Meanwhile, boil spaghetti until al dente, making sure to reserve a cup of the pasta water.
After 30 minutes, remove from the oven. Smoosh the garlic with a fork and stir the whole thing well. Add pasta water to loosen it. Tip in the cooked spaghetti and toss well, adding more water as it needs to come together and be delicious and glossy. Add the chilli flakes, Taste, and adjust seasoning.
Top with grated Parmesan and some chopped parsley.

Notes

Scroll up for a step by step guide to help you make baked boursin pasta.

To store: Transfer to an airtight container and store in the fridge for up to 3 days.

To reheat: Any leftovers can be reheated in the microwave for 1-2 minutes until piping hot. Otherwise, add to a pan over medium heat and mix until it comes back into a smooth sauce. It may need a splash of water to loosen it a little.

To freeze: I wouldn't freeze this as the sauce will likely turn grainy once defrosted.

Make ahead: I wouldn't mix the pasta in with the sauce until ready to serve. If you want to really get ahead, you could prep everything into the baking dish and then cover and place in the fridge. Roast when ready and then toss in the pasta. I wouldn't roast the sauce ahead of time as you want the Boursin to be melted and smooth.

Make it vegan: Use vegan Boursin if cooking for vegans and use plant based Parmesan.

Make it gluten-free: Swap the pasta for your favourite gluten-free option.

Boursin: the viral recipe used feta so that would also work here too. I would just use one good-quality block of feta rather than two as it is much saltier than Boursin and you don't want to overpower the dish.

Adding vegetables: You could add other vegetables to the roasting dish. Some chopped red onion would be delicious or add a handful of spinach to the sauce for the last few minutes of roasting. It will wilt down into the sauce. Green olives, roughly chopped, are great stirred through the sauce at the end.

Find it online: https://desertislanddishes.co/boursin-pasta/