One Pot Boursin, Broccoli & Cheddar Acini Di Pepe (Edit recipe)

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Every main course needs the perfect side dish, am I right? Creamy, rich, and cheesy AF. My new Creamy One Pot Boursin, Broccoli & Cheddar Acini Di Pepe is where it's at. Plus, who doesn't love easy clean up?

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Original Recipe

PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

15

Serves: 4

Ingredients

2 Tbsp Butter, Unsalted
2 Tbsp Extra Virgin Olive Oil
0.5 tsp Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
3 cups Broccoli, medium sized florets
1 cup Acini di Pepe Pasta
3 cups Plant Based Chickenless Broth - President's Choice
0.5 tsp All Purpose Seasoning - Vegeta
75 grams Cracked Black Pepper Cheese - Boursin
1 cup Aged Cheddar Cheese, English Cheddar, shredded
0.75 cup Aged Cheddar Cheese, Aged Marble, shredded
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
2 whole Green Onion (Scallion), sliced for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating a large non-stick skillet set to just below medium. Add your butter, pepper flakes, EVOO, and garlic, and once heated, let everything sizzle together for about 30 seconds before adding the onion and a good pinch of salt & pepper. Cook your onions about 6 minutes, stirring occasionally until softened up a bit. Add your broccoli florets and another good pinch of salt & pepper. Stir and continue to cook another 5 minutes.
Stir in the dry pasta and continue to stir and cook for another 2 minutes. Pour in your broth and increase your heat to bring the skillet to a boil. Once it starts boiling, reduce to a simmer and stir in the vegeta and another good pinch of salt and pepper. Cover the skillet and cook 15 + minutes until your pasta is cooked, stirring every few minutes as it bubbles away. If it happens to thicken up too much prior to the pasta being fully cooked, add additional broth to keep it simmering until the pasta is perfectly cooked.
Once your pasta is cooked, stir in the cream and continue to simmer until the cream comes to temperature. Turn off your heat and add your Boursin, aged English cheddar, and aged marble. Stir until cheesy, melty, and combined. Taste and adjust your salt / pepper if needed. Cover and set aside for a couple minutes before serving.
It's important to serve right away as it will thicken up as it sits. If needed, thin out with a little broth to keep it a creamier texture, but it's equally as rich and delicious when it stiffens up so don't be worried if that happens.
Serve on the side of your favourite main garnished with green onions and a sprinkle of pepper flakes and cracked pepper. and ENJOY! Leftovers can be packed in an airtight container for up to 4 days. When reheating, thin out with broth to bring that creaminess back to the forefront.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	865
Fat:	55 g
Carbohydrates:	54 g
Protein:	44 g
Cholesterol:	34 g
Sodium:	1580 mg
Fiber:	9 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.