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Boursin + Lemon Velvet Noodles

Silky, tangy, and shamelessly comforting — these velvet noodles melt Boursin into a glossy lemon sauce that tastes like pasta’s version of a deep exhale.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course dinner
Cuisine Global-inspired
Servings 4
Calories 525 kcal

Ingredients
  

Main

  • 12 ounces long noodles linguine, fettuccine, or spaghetti
  • 1 5.2-ounce wheel Boursin Garlic & Fine Herbs cheese
  • 1 cup reserved pasta water
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large lemon zest and juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste

Garnish

  • Fresh basil or chives chopped
  • Extra lemon zest

Instructions
 

  • Cook the noodles in salted water according to package directions. Reserve 1 cup of the starchy cooking water before draining.
  • In a large skillet over medium heat, melt the butter and olive oil together.
  • Add the Boursin, breaking it up with a spatula until it begins to melt into the fat.
  • Pour in 3/4 cup of the reserved pasta water and whisk until a smooth, velvety sauce forms.
  • Add lemon zest, lemon juice, black pepper, and red pepper flakes. Simmer 1 minute.
  • Toss the cooked noodles directly into the skillet, coating well. Add more pasta water as needed to loosen and gloss the sauce.
  • Taste and adjust with salt or lemon as desired.
  • Serve hot, topped with fresh herbs and extra lemon zest.

Notes

Use any pasta you love — long noodles hold the sauce beautifully. Add peas, spinach, or rotisserie chicken to bulk it up. For toddlers, reduce the lemon slightly and skip red pepper flakes. For apéro energy, serve in small bowls with crisp white wine and crunchy bread. Fancy-feeling food for fried people.