There is always a place at my table for a dish with character, and Boursin Pasta arrives with plenty. This is the kind of centerpiece that makes dinner feel complete without needing a crowded menu. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 150 grams Boursin cheese (black truffle and sea salt)
- 1 1/2 cup Dried Porcini mushrooms
- Truffle oil (drizzle)
- Cherry tomatoes (to your liking)
- Garlic cloves (to your liking)
- 1 large shallots (sliced)
- Salt and black pepper
- Olive oil (drizzle)
- 8 ounce Pasta (any short pasta will do I chose fussili)
- 3/4 cup pasta water
- Black truffle (shaved)
Instructions
- Wash the mushroom a couple of times to get rid of any dirt, let the mushrooms hydrate in 3 cups water.
- Strain the mushrooms and reserve the mushroom water in the fridge (you will need it in the next recipe).
- Place the Boursin in the middle of a baking dish surrounded by the cherry tomatoes, garlic and 1 shallots. Drizzle generously with truffle oil if you don’t have any you can use olive instead don’t forget to season with salt and pepper!!
- Place the baking dish in a 375 F. Preheated oven and bake for 20-25 minutes.
- In a hot dry pan spread the mushrooms and let cook until almost dry to the touch about 2 minutes then drizzle with olive oil and cook for 30 seconds.
- Take out the baking dish from the oven, give everything a good stir to spread the cheese.
- Boil the pasta Al dente, add to the baking dish, add the mushrooms and 1/2 cup pasta water stir and pop in the oven for 5 minutes.
- Top with the shaved truffle and enjoy.