Rice Cooker Pasta with Boursin
Creamy rice cooker pasta with garlic and herb Boursin, cherry tomatoes, and baby spinach. Start the six-minute count when the water boils, then finish with Parmigiano Reggiano. The sauce thickens as it cools.
Servings: 2 bowls
Equipment
Ingredients
- 2 cups pasta any shape
- 2 cups hot water
- 75 grams Boursin Garlic & Fine Herbs cheese (1/2 package)
- handful cherry tomatoes
- pinch salt
- handful baby spinach
- grated Parmigiano Reggiano measure with your heart ❤️
Instructions
- Add the pasta, hot water, Boursin, cherry tomatoes, salt, and baby spinach to the rice cooker. Turn on the rice cooker and allow the liquid to come to a boil. Continue cooking for 6 minutes.
- When the pasta is cooked to your liking, end the cooking cycle and stir in freshly grated Parmigiano Reggiano.Serve warm. (The sauce will continue to thicken as it cools.)
Different pasta shapes cook at different speeds, so taste for doneness periodically. If needed, continue cooking until the pasta reaches your desired level of doneness.
Notes
Timing: The six-minute timer begins when the water reaches a boil, not when you turn on the rice cooker.
Pasta: You can use any shape of pasta you like, or whichever you have on hand. Keep in mind that pasta shapes can vary in cooking time and the amount of water they require.
Checking for doneness: Check the pasta itself rather than relying only on the clock. Taste a small piece to make sure it's cooked to your desired doneness.
Sauce: The sauce may look looser immediately after cooking but it will continue to thicken as it cools.
Nutrition
Serving: 1 bowl | Calories: 406kcal | Carbohydrates: 48g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Cholesterol: 42mg | Sodium: 338mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1312IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 1mg
