Mushroom Pasta with Boursin Sauce
Author: 
Serves: 4 servings
 
Ingredients
  • 2 tablespoons light olive oil
  • 1 tablespoon unsalted butter
  • 1 (8-ounce) package sliced mushrooms
  • 1 teaspoon dried tarragon or thyme
  • ¾ teaspoon salt, divided
  • ¼ heaping teaspoon black pepper
  • ¾ pound fettuccine
  • 1 (5.25-ounce) package Boursin (any flavor), softened
  • ⅓ cup grated Parmesan
  • ⅓ cup milk or half-and-half
  • 1 green onion (green part only), thinly sliced
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Bring a large pot of water to a boil over high heat. Meanwhile, place the oil and butter in a large skillet over medium-high heat. When the butter has melted, add the mushrooms, tarragon or thyme, ½ teaspoon of the salt and pepper. Cook, stirring frequently, for 3 minutes. Reduce the heat to medium and continue cooking until the liquid has evaporated and the mushrooms are browned, around 5 minutes.
  2. Add the pasta to the boiling water and cook according to the package instructions until al dente, around 10 minutes.
  3. In a medium bowl, stir together the Boursin, Parmesan, milk or half-and-half, and remaining salt until blended. When the pasta is done, drain and transfer to a large serving bowl but reserve 1 cup of the cooking water. Whisk the reserved cooking water into the Boursin until smooth.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-cheesy-new-year/