This is a great option for a "creamy" pasta dish that is still light. I used the light garlic and herb boursin cheese b/c it is significantly lower in fat than the pepper cheese and it was wonderful - I just added plenty of my own fresh ground pepper. I also added a pound of diced chicken, 1/2 cup chopped onions, and 2 cloves of garlic prior to sauteeing the mushrooms. I threw in about 1/3 cup of white wine too. I cut up the asparagus into bite size pieces and threw them into the boiling water w/the pasta. Before serving I also added some red pepper flakes for an added kick - delicious! I'm definitely adding this to my rotation - it's a great meal that you would never guess is relatively guilt free (as long as you use the light boursin of course).
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This is a great option for a "creamy" pasta dish that is still light. I used the light garlic...