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
- 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.
- 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.
- 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
- 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.)
- 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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