Penne Pasta with Mushrooms in a Creamy Herb Sauce

Don’t let the name of the recipe fool you. The sauce is creamy, but lower in calories and fat than a regular Alfredo sauce in that light Boursin brand cheese is being used along with 2% milk. Round out the meal by simply adding peas to the dish or make Sautéed Spinach and grilled chicken or shrimp. If you like this recipe try this version that uses a different version of Boursin brand cheese Penne Pasta with Sausage and Roasted Red Peppers in a Creamy Garlic and Roasted Red Pepper Sauce. Serves 4.


7 oz. (half of a 14 oz. box) of penne pasta cooked per package directions
1/4 cup of olive oil
1/2 cup of yellow onions diced
1 – 8 oz. package of fresh mushrooms cleaned and chopped
3 garlic cloves crushed through a garlic press
1/2 cup of Chardonnay or chicken broth
2 – 5.2 oz container of Light Boursin brand Cheese with Garlic and Fine Herbs
1 cup of 2% milk
1/2 cup of mozzarella cheese or more if desired
A sprinkle of kosher salt and fresh ground pepper


Cook pasta per package direction. While pasta is cooking make sauce. In a large deep skillet heat olive oil over medium high heat. Add onions and mushrooms and sauté until mushrooms begin to release there liquid and onions are translucent. Add garlic and sauté for about 30 seconds. Add Chardonnay to deglaze the pan. Add Boursin band cheese, milk, mozzarella cheese and salt and pepper mix until cheese has melted and ingredients are well combined. Taste at this point to see if any additional Kosher salt or fresh ground pepper may be needed. Once pasta is done, drain and add to skillet, mix well and serve.

Suggested Beverage

Try Bogle Vineyards Chardonnay (California), Wente Vineyards Riva Ranch Chardonnay (Livermore Valley), Gabbiano Chianti (Italy), Farnese Sangiovese (Italy), Flensburger Brauerei Gold Premium Lager Beer (Germany), Samuel Adams® Boston Lager® (Boston, MA) or Michelob® Pale Ale Dry Hopped.

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