Creamy Boursin Mushroom Pasta Bake

• 12 oz fettuccine
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (8 oz) package Boursin cheese, softened
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Sauté onions until translucent.
4. 4 Add garlic and mushrooms; cook until mushrooms release their moisture and begin to brown.
5. 5 Stir in thyme, salt, and pepper.
6. 6 In a large bowl, mix Boursin cheese and heavy cream until smooth.
7. 7 Add Parmesan and sautéed mushrooms to the cheese mixture. Combine well.
8. 8 Toss pasta in the mushroom-cheese sauce.
9. 9 Transfer pasta to a greased baking dish and top with mozzarella cheese.
10. 10 Bake for 20-25 minutes until bubbly and golden.
11. 11 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• Add cooked chicken or shrimp for a protein boost.
• Use spinach or sun-dried tomatoes for added flavor.

Substitutions

• Substitute Boursin cheese with cream cheese mixed with herbs.
• Use a dairy-free cream alternative and vegan cheese for a vegan version.

Pairings

• Italian white wine like Pinot Grigio
• Sparkling water with lemon

Nutrition

Tips

• For extra richness, add a splash of white wine while sautéing the mushrooms.
• Allow the bake to rest for 5 minutes before serving for best texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy top.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for extra indulgence.

FAQ