10 minutes
20 minutes
150 g Boursin® Garlic & Fines Herbs (Dairy-Free alternative now available)
250 g cherry tomatoes (or small tomatoes)
1 shallot
Fresh basil
2 tbsp. vegetable oil
½ tsp. chili pepper
400 g pasta (ideally rigatoni)
200 g button mushrooms
200 g spinach
20 cL cooking cream
Baking dish, skillet, pot
Mince the shallot and garlic, and chop the basil.
Place Boursin cheese in the middle of the baking dish, and add the tomatoes, shallot and garlic around it. Add a tablespoon of vegetable oil as well as the chili pepper. Bake for 15 minutes at 200°C until the tomatoes are golden.
Meanwhile, cook the pasta in boiling salted water.
Chop the mushroom and sauté it in vegetable oil over high heat for about 5 minutes. Add the spinach, season it with pepper, and sauté for 2 more minutes. Pour the cream and let simmer for another 5 minutes.
Combine in the baking dish containing the tomatoes and Boursin, and add the drained pasta. Mix well.
Top it off with your fragrant basil, and enjoy hot. So chic !