CREAMY GARLIC, BOURSIN & MOREL FUSILLI
CREAMY GARLIC, BOURSIN & MOREL FUSILLI
#SIAintheKitchen
Boursin, I love you. Such a flavour enhancer for dips, cream sauces, spreads, and more, it makes for a great shortcut in some of my favourite pasta sauces. Boursin Garlic and Fine Herbs is my personal favourite – and no, this isn’t a sponsored post (although I wish it was!).
During my friend Karen’s pasta party (yes, you read that right and it is exactly what you think – and more), I had arrived to her apartment with pasta resting and drying everywhere. They had fusillidrying and resting and were currently working on a spinach, ricotta and mushroom agnolotti. They weren’t sure what they were going to do with the farfalle but when the opportunity came about, I offered to contribute and whip up a quick Boursin-based sauce.
The end product was so dreamy. I ended up making a creamy garlic, boursin and morel farfalle, topped with black summer truffle shavings. Divine.
The sauce came together quite quickly and was packed full of flavour. A roux-based sauce, plenty of garlic, an entire wheel of Boursin and finished with tiny specks of morel mushrooms. Can it seriously get any better than this? Oh wait, it did because we finished it with black summer truffles. Dying. It was the perfect sauce to accompany the freshly-made fusilli which hugged tightly the all of the ridged edges.
For the morels, be sure to properly soak them before using to remove any sliminess. Allow it to dry and soak for 5 minutes before using to rehydrate.
Seriously looking forward to the next pasta party but in the meantime, I’ll be dreaming of this pasta for many nights to come.
CREAMY GARLIC, BOURSIN & MOREL FARFALLE – serves 4
1 (500g) pkg fusilli
¼ cup unsalted butter
1/8 cup all-purpose flour
1 head of garlic, minced
1 (150g) wheel of Boursin Garlic and Fine Herbs cheese
6 morel mushrooms, pre-soaked and dried, soaked again and diced finely
1 cup pasta water
salt, to taste
freshly ground black pepper
black summer truffles, shaved (optional)
Cook the fusilli according to packaged directions in a pot of heavily salted water until al dente. Reserve a cup of pasta water for the sauce. Drain fusilli and set aside.
In a saucepan, heat the pan over medium-high heat and melt the butter. Once the butter has melted, whisk in the flour until a paste forms. Toast the roux for a few minutes to cook the flour and then add in the head of minced garlic. Saute until the garlic has softened, about 3 minutes.
Add in the wheel of Boursin cheese and stir it around to allow it to melt. Add in the chopped morels and ladle in the hot pasta water – this will help the sauce stick to the pasta. Grind a generous amount of black pepper and stir to incorporate.
When ready, toss the cooked fusilli with the sauce and serve with freshly shaved black summer truffles.