Foolproof dairy-free Boursin pasta

This could not be simpler. At its core, you’re taking hot water, melting dairy-free Boursin cheese in it, then adding your pasta.

I love this dish because it’s not imitating anything else, even though it is technically dairy-free cheese, which is imitating…cheese. But Boursin is just something else; If you’ve had the original Boursin cheese, you’ll know what I mean. It is to cheese what Old Bay is to seasonings. It is a thing unto itself. It’s got a punchy garlic and herb flavor that is great for your charcuterie board, but also amazing for melting and coating your curly pasta. Check out the video to see how easy this is.

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I’ve found dairy-free Boursin at Trader Joe’s, Whole Foods and my local health food store, Sprouts.

I highly recommend a pasta with lots of crevices for this one - fusilli, shells, farfalle, cavatappi - to hold your sauce.

Foolproof dairy-free Boursin pasta
Serves 4

Ingredients:

1 lb short pasta
6 oz (one package) of dairy-free Boursin (garlic & herb)
1 shallot, chopped finely
1/4 tsp crushed red peppers (optional)
1 lb cherry or grape tomatoes, halved
2 cups arugula
1/2 cup basil leaves, roughly torn
Olive oil
Salt & pepper to taste

Directions:

  1. Cook pasta according to directions in salted water. When pasta is ready, use measuring cup to scoop out and reserve one cup of pasta water. Drain pasta in collander.

  2. Place pot back on stove, medium heat. Add 1 TBS olive oil and shallots. Sautee until soft, about 2 minutes. Add crushed red peppers, if using; sautee for 30 seconds.

  3. Add 1/2 cup reserved pasta water. Spoon in entire tub of dairy-free Boursin. Using a wooden spoon or spatula, break up pieces of cheese and stir to make a smooth sauce.

  4. Off the heat, add pasta back into pot and stir to coat pasta pieces with sauce.

  5. Spoon pasta into individual bowls. Distribute tomatoes, arugula and basil into bowls. Finish with a drizzle of olive oil and salt and pepper to taste.

Allergens: wheat

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