Instant Pot Garlic Herb Cheese (Boursin) Pasta
Instant Pot Garlic Herb Cheese (Boursin) Pasta
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This is one of the easiest, quickest, simplest, and tastiest pasta dishes ever. It involves using four ingredients: pasta, broth, garlic herb cheese (or a package of Boursin or tub of Alouette garlic and herb cheese) and a little grated Parmesan or Pecorinio-Romano cheese. The result is one that will be done in 15 minutes from the time you begin prepping, making it a go-to, crowd-pleasing meal of all ages for lazy days, busy nights and everything in between.

INGREDIENTS

  • 1 pound gemelli pasta (or any short-form pasta such as farfalle)
  • 4 cups broth of your choice
  • Choose one: 3/4 cup garlic herb cheese (see recipe below), 5.2-ounce package of Boursin garlic & herb cheese, OR 6-ounce tub of Alouette garlic & herb cheese
  • 1/2 cup grated Parmesan or Pecorino-Romano cheese

DIRECTIONS

  1. Add the pasta and broth to the Instant Pot, smoothing out the pasta with a wooden spatula or mixing spoon so it's mostly submerged in the broth.
  2. Secure the lid, move the valve to the sealing position, and hit Pressure Cook or Manual for 6 minute at High Pressure. Quick release when done. You'll see some broth will remain in the pot, which is exactly what we want for our sauce foundation.
  3. Add the herb cheese and Parmesan and stir until combined and melded into the sauce. Let rest for a minute before serving.

 

Homemade Garlic and Herb Cheese

INGREDIENTS

  • 2 (8 ounce) bricks of cream cheese, at room temperature so it's softened
  • 2 sticks (8 ounces) salted (or unsalted) butter, at room temperature so it's softened (see Jeffrey's Tips)
  • 1/4 cup grated Parmesan cheese
  • 3 cloves (1 tbsp) garlic, minced or pressed
  • 1 tsp dried parsley flakes
  • 1 tsp dried dill weed
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning

DIRECTIONS

  1. Add all the ingredients to a large mixing bowl. Take a silicone, rubber or wooden mixing spoon or spatula and mix together, folding it over until well combined with even seasoning distribution. (NOTE: You can also use a hand mixer if that's easier but I find that familiar consistency is best achieved when mixed by hand.)
  2. Once done, you can either serve immediately with crackers or in a recipe (like above) or store for later. If storing for later, keep the cheese in the large mixing bowl with a lid on top or divide into 4-5 small ramekins for pre-measured portions (each ramekin will be equivalent to about one 5.2-ounce package of Boursin). Cover with plastic wrap if placing in the fridge where it will last up to a month or the freezer for several months!

 

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