Dump and Devour Boursin Veggie Pasta
This ridiculously easy Dump and Devour Boursin pasta is the recipe you grab when you want a comforting AND healthy pasta dish that your whole family will love. This delicious and meatless one skillet Boursin and Veggie Pasta will have you licking your plate clean!
With handfuls of broccoli and spinach, this pasta dish is practically a salad! The Boursin cheese creates a velvety sauce that is brightened up with a little lemon and parmesan.
If you’ve been following the blog for a while you know my obsession with Boursin to make easy, yet fancy meals. Like my Boursin Risotto or my 10 Minute Boursin Gnocchi.
Your whole family will love this Dump & Devour Boursin Veggie Pasta
Anytime I have the option of making a dish in just one pan, I know I’m going to take it!
It’s quick! This dish took about 20 minutes to make.
This dish is universally loved by all! All my kids devoured it - broccoli and spinach and all!
Hot Tip!
If you want to speed the process up even more, warm your chicken stock for 1 minute in the microwave so that it comes to a boil even faster!
What to serve with this Dump and Devour Boursin Veggie Pasta
This vegetarian dish is perfect all on its own, but I would never say no to crusty bread on the side!
A nice salad on the side would be lovely. I love this Kale Salad or just a simple mixed green salad with this salad dressing. YUM!
Storage
Dump and Devour Boursin Veggie Pasta is best eaten fresh, but it would store well in the fridge in an airtight contain for a couple of days. To reheat it, just add a splash or chicken stock and either reheat on the stovetop or in the microwave.
Dump & Devour Boursin Veggie Pasta
Ingredients:
1 tbsp olive oil
3 shallots, sliced
3 garlic cloves, minced
3 cups broccoli, cut into very small florets
10oz short pasta like penne
4 cups chicken stock
1 cup water
1 pkg Herb & Garlic Boursin cheese
1/2 tsp crushed red pepper flakes
1/2 tsp salt
10oz spinach, chopped
1 lemon, zest and juice
1 cup grated Parmesan plus more for serving
Directions:
Over medium-high heat, into a large, high sided skillet, add the olive oil, garlic, shallots and broccoli. Sauté for 3-5 minutes until fragrant.
Add the dry pasta right into the skillet with 4 cups of chicken stock and 1 cup water. Stir to combine and bring to a boil. If your liquid is evaporating too quickly, place a lid on the dish and continue cooking until the pasta is almost al dente.
When the pasta is almost cooked (it still has come chew to it, add in the Boursin cheese, the chopped spinach, the zest and juice of the lemon, stir to combine.
Serve with grated Parmesan on top.
Before you go, please don’t forget to review this recipe! Your experience with the recipe helps others! And tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!
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