Creamy Boursin Pasta

Sep 6

Feeds four (large) servings!

Ingredients

400g of your favourite noodle—we used fresh red bell pepper-infused pasta from Pasta Delight
1 package of Garlic & Fine Herbs Boursin cheese
1 bell pepper, cut into quarters
1 large tomato, cut into quarters
1-2 tbsp parmesan cheese
1 tbsp olive oil
2 cups of milk (I used Almond but anything will do)
2 tbsp unsalted butter
2-3 tbsp of flour
3/4 cup pasta water
Garlic powder, onion powder, salt and pepper to taste

Preheat your oven to 350 degrees
Cook your pasta according to the instructions—be sure to grab 3/4 cup of that pasta water before draining and set aside!
- When pasta is done, set it aside and optionally drizzle it with olive oil to avoid the noodles sticking together
Put your Boursin, quartered bell pepper and quartered tomato on a baking sheet or ceramic dish and drizzle it in olive oil. Add some salt and pepper and place it into your oven for 20 minutes
While waiting for your Boursin and vegetables to bake, start your roux. In a large saucepan on medium heat, add your unsalted butter. Once melted, add in your flour and whisk until it creates a thick paste. Then, add in your milk and whisk to combine
Turn your burner heat on low and ensure your roux doesn’t burn
Once your vegetables & Boursin are done in the oven, take them out and transfer them to a blender. Add in your pasta water and blend until smooth
Now, pour the contents of your blender into the roux. Whisk to combine the sauces
Add as much garlic powder, onion powder, salt and pepper as you want, as well as your parmesan cheese for some extra creaminess
Finally, add your noodles to your sauce and mix until all your noodles are saturated in the sauce :)
Move to your favourite bowl, top with ground pepper and enjoy!