Boursin spinach and mushroom pasta

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The picture looks gross, but I promise this is really good. I love this b/c it is easy, and I modified it and created this with a few different recipes. It was really good.

  • 1 Boursin cheese block (we did garlic)
  • 1 pound uncooked orzo
  • 4 garlic cloves chopped fine (I did more than this)
  • 1/2 cup sun-dried tomatoes chopped (I did the whole jar)
  • 2 Tbs. of oil from the sun dried tomato jar
  • 1 lb. mushrooms
  • 1 cup white wine
  • 4 cups broth
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 tsp. dry basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 2 cups spinach I would almost double this



First, saute the mushrooms, add the wine, and reduce it down. Then, essentially, you put the cheese in the middle, pour the pasta around it, add the oil and your vegetables minus the spinach, and then put your broth in (I had to add a bit of water to make sure it as at least 4 cups, you probably need a bit more. You cover this, and then put it in a 425 oven for about 20-30 minute, until most of the liquid is absorbed and the orzo is cooked (we had to add liquid at this point). Then, add the spinach, put it back in for a few minutes, and it's ready. This would be really good with grilled chicken.

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