Boursin and Mushroom Pasta

Let’s face it, pasta for dinner is always a winner-winner situation and this recipe is even more winner-y (I know that’s not a word but it should be!), since the oven does all the work and it’s done in a snap. I’ve used Boursin Garlic and Fine Herb cheese—a packaged Gournay cow’s milk cheese—which is full of amazing flavor (you’ll find it in the refrigerated section of the grocery store near the cream cheese) and pairs perfectly with earthy mushrooms. I’ve used a mushroom mix, but feel free to use any variety you like, and for the pasta I’ve used bucatini for its heartiness but any kind will do. This is the perfect fake-out Tuesday night dinner cause it feels Saturday dinner party-worthy.

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Serves 4

INGREDIENTS

1 lb. pasta
8 oz mixed mushrooms, cut into bite sized pieces
1 5.2 oz box of Boursin Garlic and Fine Herb cheese
5-6 thyme sprigs, plus more leaves for garnish
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, thinly sliced
½ tsp kosher salt
½ tsp black pepper
¼ cup parmesan cheese, plus more for serving

METHOD

Preheat oven to 425F.

In a large cast iron skillet, oven-proof pan or large casserole dish, add mushrooms (they should be in a single layer), garlic, and olive oil. Season with salt and pepper and toss to coat. Add butter and thyme springs. Make a well in the center and add Boursin. Bake in oven for 15 minutes or until mushrooms are tender and browned in spots. Remove from oven, discard thyme sprigs.

In the meantime, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.

Remove pan from oven, add pasta, parmesan and use tongs to toss. Add pasta water, ¼ cup at a time, tossing until a creamy glossy sauce has formed. Garnish with thyme leaves and serve immediately, with more grated parmesan alongside.