Boursin Cheese Tortellini Recipe

Creamy Boursin tortellini with mushrooms and spinach topped with freshly grated Parmesan cheese.

Boursin Cheese Tortellini Recipe

This Boursin Tortellini is a quick and creamy pasta dinner loaded with golden mushrooms, tender cheese tortellini, spinach, and a rich garlic herb Boursin sauce. Ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Pasta recipes

Cuisine: American

Keyword: boursin cheese tortellini recipe, creamy tortellini sauce

Servings:

Author: Tatiana

Ingredients

1 tablespoon olive oil
10-12 ounces baby bella mushrooms sliced
1 tablespoon unsalted butter
2 small shallots about ⅓ cup, finely chopped
2 garlic cloves minced
¾ cup low-sodium chicken broth
½ cup half-and-half
1 5.2-ounce package Garlic & Fine Herbs Boursin cheese
⅓ cup freshly grated Parmesan
1 pound refrigerated cheese tortellini
3 cups baby spinach
Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook, stirring occasionally, until deeply golden, about 5–7 minutes. Season lightly with salt and black pepper.
Reduce the heat to medium. Add the butter and shallots and cook for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.
Pour in the chicken broth and half-and-half. Add the Boursin and Parmesan and stir until the cheeses are melted and the sauce is smooth. Bring to a gentle simmer and cook for 2–3 minutes, until slightly thickened.
Meanwhile, cook the tortellini in a large pot of salted boiling water for about 1 minute less than the package directions. Reserve about ½ cup of the pasta water, then drain.
Add the spinach to the sauce and cook just until wilted. Add the tortellini and gently toss until well coated. Cook for another 1–2 minutes, allowing the tortellini to finish cooking in the sauce.
If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. Taste and adjust the salt and pepper as needed.
Serve immediately with additional freshly grated Parmesan and black pepper, if desired.

Notes

Use refrigerated tortellini: Fresh refrigerated cheese tortellini works best and cooks quickly.
Don’t overcook the tortellini: Cook it about 1 minute shy of the package directions since it will finish cooking in the sauce.
Keep the sauce slightly loose: Boursin and Parmesan thicken as they cool. Add a splash of reserved pasta water if the sauce becomes too thick.
Use low-sodium broth: Boursin and Parmesan are already salty, so low-sodium chicken broth gives you better control over the seasoning.

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