Tomato & marscapone sauce is one of our family favourites, as is the soft garlic cream cheese known as Boursin, so when we noticed we had a large surplus of Boursin in the fridge, the solution was obvious… let’s see if we can make a nice creamy pasta sauce out of it! So my sons and I went to work and sure enough, it worked – and we had a delicious lunch together. Here’s what we did to create this rich, creamy, flavoursome sauce…
3 x 400g cans chopped tomatoes
2 x 150g packs Boursin soft cheese with garlic & herbs
100g tomato purée
Herbs: marjoram, parsley, oregano, basil
1 teaspoon Marigold vegetable bouillon powder
Bring the tomatoes and tomato purée in a saucepan, add the herbs & bring to the boil. Simmer for ten minutes and then add the Boursin, breaking it up and mixing it until it’s all melted into the mixture. Add Marigold vegetable bouillon powder and freshly ground black pepper to taste. You can serve it lumpy, or try blending it to a smooth consistency with a stick blender. This would suit pretty much any pasta shape large or small, but we had it with casarecci tricolore (a 5cm twisty strip).
Serves 5-6 main course portions.