Creamy Boursin and Roasted Red Pepper Pasta Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider lightly toasting the chili flakes in a dry pan for a few seconds before sprinkling them over the finished pasta. This releases the essential oils in the chili and enhances their smokiness.

Additionally, if you enjoy a bit of extra texture, you can add a handful of toasted pine nuts or breadcrumbs over the top just before serving. These additions provide a delightful crunch that contrasts perfectly with the smooth, creamy sauce, adding complexity to each bite.

For a more aromatic experience, you can add a few cloves of fresh, smashed garlic to the baking dish along with the peppers and onions. While the Boursin is already garlic-infused, the addition of fresh garlic provides a punchier, more pungent flavor profile that pairs beautifully with the sweetness of the roasted peppers.

Ensure the garlic is smashed rather than minced to prevent it from burning during the roasting process, and be sure to stir it well into the sauce once the baking is complete.

Variations

• Vegetable Boost: Add a cup of fresh baby spinach or chopped kale to the baking dish during the last 5 minutes of roasting. The heat will wilt the greens perfectly, adding a vibrant splash of color to the final pasta dish.
• Protein Addition: For a heartier meal, stir in some cooked shredded chicken or sautéed shrimp when you combine the pasta with the sauce. These proteins absorb the creamy flavors well and turn the side dish into a complete, satisfying main course for any night.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the pasta has cooled to room temperature before refrigerating.

Freezer

Freezing is not recommended as the creamy cheese sauce may separate and the pasta texture can become mushy upon thawing and reheating.

Reheat

Reheat gently on the stovetop over low heat, adding a tablespoon of water or milk to restore the sauce's creamy consistency.

Store any leftovers in an airtight container in the refrigerator for up to three days. When storing, it is helpful to add a very small splash of water or broth to the container to help keep the pasta from drying out too much while it sits.

Ensure the pasta has cooled completely to room temperature before placing it into the refrigerator to maintain the best quality and safety standards. Avoid leaving the pasta at room temperature for more than two hours after cooking.

You can prepare the roasted pepper and onion mixture up to 24 hours in advance and store it in the refrigerator. When you are ready to serve, simply place the mixture into your baking dish, add the wheel of Boursin, and bake as directed. It is best to cook the pasta fresh at the time of serving, as this ensures the best texture and prevents the pasta from becoming overly soft or absorbing too much of the sauce before you are ready to eat.

Serving ideas

Serve this pasta immediately while it is hot and creamy. It pairs beautifully with a simple side salad of fresh arugula or baby spinach tossed in a light lemon vinaigrette, which helps to cut through the richness of the cheese sauce. A side of crusty garlic bread is also an excellent option for mopping up any remaining sauce left in the bowl, ensuring that none of the delicious, herb-infused flavors go to waste during your meal.

When plating, use a pair of tongs to twirl the pasta into deep bowls, ensuring a good distribution of the roasted peppers and onions. Top each serving with a fresh sprinkle of chopped parsley and a light dusting of chili flakes to maintain the vibrant look.

If desired, a light grating of fresh Parmesan or Pecorino cheese can be added for a salty finish, though the Boursin already provides a significant amount of flavor and creaminess to the final dish.

Frequently asked questions

Recipe card

Creamy Boursin and Roasted Red Pepper Pasta

Prep 5 minCook 25 minTotal 30 minServes 4

Ingredients

• 150 g garlic and herb Boursin cheese
• 300 g roasted red bell peppers, sliced
• 1 red onion, diced
• 60 ml olive oil
• 350 g cavatappi pasta
• 80 ml starchy pasta water
• fresh parsley, for serving
• chili flakes, for serving

Instructions

1. Preheat your oven to 400°F (200°C). In a ceramic baking dish, place the wheel of garlic and herb Boursin cheese in the center. Arrange the sliced roasted red bell peppers and diced red onion around the cheese. Drizzle everything with the olive oil to ensure even coating.
2. Place the baking dish into the preheated oven and bake for 25 minutes. Watch for the edges of the peppers and onions to become tender and slightly caramelized, while the Boursin cheese softens and begins to bubble gently at the edges.
3. While the sauce bakes, cook the cavatappi pasta in a large pot of boiling salted water until al dente. Reserve 80 ml of the starchy pasta water before draining. Remove the baking dish from the oven and stir the melted cheese and roasted vegetables together until smooth. Add the cooked pasta and the reserved pasta water, tossing until the sauce coats every spiral. Garnish with fresh parsley and chili flakes before serving.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

12.5 g

Carbohydrates

52 g

Fat

24 g

Fiber

3 g

Sugar

4.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.