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You’ll want this 5-ingredient gluten-free Boursin cheese pasta in your weekly rotation. It takes me 25 minutes to whip up the creamiest, comforting pasta, perfect for our busy weeknights—even the kids love it! I love that it’s versatile, and I can throw in any protein or veggies I have for a hearty meal.
Gluten-Free Boursin Cheese Pasta Recipe
I’m a pasta lover and am so glad gluten-free pasta has become more readily available. We have pasta once a week in our house, and a creamy cheese sauce makes it even better for my family just like my gluten-free mac and cheese. Not to mention, this recipe takes me 25 minutes, so it’s good for me, too.
I’ll whip this up at home using Boursin’s new dairy-free cheese and a dairy-free parmesan, both great dairy-free alternatives. The full dairy-filled recipe is a cheese lover’s dream—so my husband says—feel free to make it either way!
Ingredients
- Gluten-Free Pasta: For a creamy sauce, I like using penne, fusilli, or rigatoni because they hold the sauce well. Homemade gluten-free fettuccine is also delicious with this Boursin cheese sauce.
- Garlic Cloves: Fresh garlic cloves add fresh, savory flavor to the sauce and balance the richness.
- Heavy Cream: Heavy cream makes this sauce extra creamy and decadent. For a lighter, dairy-free option, I love to use a can of full-fat coconut milk or chicken stock.
- Boursin Cheese: Boursin is fluffy garlic and herb cheese that melts beautifully to form the cheese sauce. If you prefer, you can use Bousin’s dairy-free version.
- Parmesan Cheese: I use parmesan cheese to help thicken the sauce and add a depth of salty flavor.
Tips and Suggestions
- I always reserve pasta water to thin out my pasta sauce if needed. If the sauce is too thin, I add parmesan to thicken it.
- This is one of my favorite recipes because I can add whatever vegetable or protein I have in the fridge. My family loves this cheesy pasta with peas, broccoli, and grilled chicken.
- Make the sauce on low heat. Boursin melts well, but you must be careful not to curdle the heavy cream.
- This is a great pasta sauce to add some spice. I prefer adding red chili flakes while sautéing the garlic for a little kick.
Serving Suggestions
My family loves this gluten-free Boursin cheese pasta with gluten-free garlic bread and simple green salad with homemade balsamic dressing.
Storage Instructions
The sauce can be made in advance and stored in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or water if it becomes too thick.
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave or stovetop, adding water or cream to loosen the sauce.
More Gluten & Dairy-Free Pasta Recipes
- Dairy-free Alfredo Sauce
- Gluten-Free Ravioli
- Gluten-Free Mac and Cheese
- Gluten-Free Gravy
- Gluten-Free Spaghetti Sauce
Gluten-Free Boursin Cheese Pasta
Equipment
- 1 large pot
- 1 large skillet
Ingredients
- 12 oz gluten-free pasta, fusilli or penne
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 package, 5.2 oz Boursin cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Add the Boursin cheese and whisk until melted and smooth. Season the sauce with salt and pepper.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Stir in grated Parmesan. Garnish with fresh herbs before serving, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Gluten-Free Boursin Cheese Pasta Step-by-Step
Fill a dutch oven or large pot with water and bring to a boil, salt generously. Cook 12 oz of your preferred gluten-free pasta to al dente. Reserve 1 cup of pasta water, drain the rest and set the pasta aside.
Using a large skillet, heat 1 tbsp of olive oil over medium heat. Saute 2 cloves of minced garlic for 1-2 minutes until fragrant.
Using a whisk, stir in 1 cup of heavy cream and bring to a slight simmer. Add in the block of Boursin cheese and whisk to combine until the Boursin is melted and smooth—season with ¼ tsp of salt and ¼ tsp black pepper.
Grab the cooked pasta and add it to the skillet. Toss gently to coat the noodles evenly. If the sauce is too thick, add in reserved pasta ¼ cup at a time until it’s reached your desired thickness.
Stir in ¼ cup parmesan cheese and garnish with fresh parsley. Serve and enjoy!
