I recently found a recipe for boursin, a soft and creamy cheese, posted on “The Frugal Hausfrau” website and knew that I had to give it a try. It makes an amazing spread but it also works as part of a creamy pasta sauce. I made a change to the original recipe … I substituted purchased crispy fried onions for the dried chives since I didn’t have any.
Roasted chicken and creamy boursin and mushroom fettuccine
Creamy Boursin and Mushroom Pasta – serves 2 or 3
1 tbsp olive oil
1 tbsp butter or margarine
1 1/2 – 2 cups (~227 gm) mushrooms, halved and sliced (white and cremini)
1/2 cup whipping cream
1/2 cup boursin cheese spread (purchased or home made*)
salt and pepper, to taste
200-210 dry pasta, cooked according to package directions, reserve about half a cup of the pasta cooking water to add to the sauce in case it tightens up before serving.
2-3 tbsp coarsely chopped fresh parsley, for garnish
* See recipe below
In a large saute pan over high heat, add the oil and butter. When hot, add the mushrooms and saute until lightly browned. Turn the heat down to medium/medium-high and add the whipping cream and cream cheese. Stir gently until the cream cheese melts into the sauce and the cream starts to bubble a bit. Add the cooked pasta and stir through. Serve with some chopped parsley on top, for garnish.
Savoury Boursin Cheese
Savoury Boursin Cheese – makes about 1 1/2 cups
1 pkg (8 oz) cream cheese, softened to room temperature
2 tbsp unsalted butter, softened to room temperature
1/4 tsp salt
1/2 tsp white pepper
3/4 tsp garlic powder
1 tbsp dried parsley
1 tbsp crispy fried onion
In a medium sized bowl, cream together the cream cheese, butter, salt, white pepper and garlic powder with a hand mixer. Stir in the parsley and fried onions by hand.
Transfer to a small bowl or ramekin, cover with plastic wrap and refrigerate so that the flavours will marry. Remove from the fridge 1 or 2 hrs before serving so that the boursin will be soft enough to spread.
Cooking is Fun ... Really!! 
Thanks for the shout out~ Your pasta looks so creamy and delish!!
Mollie
Thank you for sharing your boursin recipe. It’s amazingly tasty and I’m sure I’m going to make it again. My next try will probably be a sweeter version … dried cranberries, coarsely ground black pepper and orange zest is what I’ve got planned.
That sounds great!!
I looked at the list of Boursin flavours available commercially. This was the only sweet combination.