Pasta Gratin With Boursin And Mushrooms Recipes

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE

Mushroom Spinach Gnocchi with Creamy Boursin Sauce image

This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!

Provided by thedailygourmet

Categories Gnocchi

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 (18 ounce) package gnocchi
1 tablespoon unsalted butter
½ cup sliced fresh mushrooms
4 cloves garlic, minced
¼ cup heavy whipping cream
4 cups baby spinach
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup reserved pasta water

Steps:

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg

PASTA SHELLS WITH PORTABELLA MUSHROOMS AND BOURSIN SAUCE

Pasta Shells With Portabella Mushrooms and Boursin Sauce image

This is one of my all time favorite pasta dishes. It came from one of my mom's old cookbooks, although I have made a couple tweaks here and there over the years. I know Boursin is a little more expensive but if you can help it, don't use the inexpensive imitation brands. The sauce just won't come out right. I have used the low fat Boursin and it works fine. In a pinch, the alouette brand will work, or you can try subbing goat cheese made with garlic and herbs. For a really big meal, add in some chicken, either grilled, rotisserie or just leftover! As a note, this isn't the best dish to reheat so keep that in mind.

Provided by Bakabeth

Categories Pasta Shells

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 lb portabella mushroom, stems removed, caps halved and then cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
1 teaspoon minced garlic (from a jar works)
1 1/4 cups chicken broth (preferably low-sodium)
5 1/2 ounces pepper boursin cheese (garlic and herb also works if pepper is unavailable)
1 lb asparagus (broccoli or sugar snap peas are also good choices)
3/4 lb medium pasta shell
grated parmesan cheese, to taste

Steps:

Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
Melt butter with the oil over medium heat in a large frying pan.
Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and well browned, about 6 minutes. Add salt, pepper and garlic. Stir and reduce heat to medium/medium low.
Meanwhile, in a small saucepan, heat chicken broth. Once lightly boiling, add in Boursin cheese and white wine, stirring with a fork to help melt cheese. Lower heat and simmer to thicken. If not using pepper Boursin, add 1/4 tsp black pepper. Once the cheese is fully incorporated to the liquids, add sauce to mushrooms, stir and simmer.
In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
Add the asparagus and cook until it and the pasta are just done, about 3-4 minutes longer. (If using broccoli add with 2 minutes left to go, snap peas about 1 1/2 min).
Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
Serve with Parmesan cheese on side. Enjoy!

Nutrition Facts : Calories 448.1, Fat 8.6, SaturatedFat 2.8, Cholesterol 7.6, Sodium 581.5, Carbohydrate 73.9, Fiber 6.5, Sugar 7, Protein 17.9

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