Boursin Cheese Pasta Dish (Print Version)

Creamy pasta with roasted cherry tomatoes and melted herbed cheese, perfect for easy meals.

# What You Need:

→ Vegetables

01 - 1.3 lbs cherry tomatoes
02 - 3 cloves garlic, minced

→ Dairy

03 - 5.3 oz Boursin cheese (Garlic & Fine Herbs)
04 - 1/4 cup heavy cream (optional)

→ Pasta

05 - 12 oz dried pasta (penne, fusilli, or similar)

→ Oils and Seasonings

06 - 2 tbsp extra virgin olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 1/2 tsp red pepper flakes (optional)
10 - Fresh basil, for garnish

# How To Make:

01 - Set the oven temperature to 400°F.
02 - Place cherry tomatoes into a large baking dish; drizzle with olive oil, add minced garlic, salt, pepper, and red pepper flakes if using. Toss to coat evenly.
03 - Place the whole Boursin cheese round in the center of the tomatoes and drizzle a little more olive oil over the cheese.
04 - Roast in the oven for 25–30 minutes until the tomatoes burst and caramelize, and the cheese becomes soft and melty.
05 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions until al dente; reserve 1/2 cup pasta water, then drain.
06 - Remove the baking dish from the oven and stir the melted Boursin cheese into the tomatoes to form a creamy sauce; add heavy cream if desired for additional richness.
07 - Add the drained pasta and reserved pasta water to the baking dish and toss until the pasta is fully coated with the sauce.
08 - Taste and adjust seasoning as needed, then garnish with fresh basil before serving.

# Expert Advice:

01 -
  • It tastes like youve been stirring a pot all day but really you just tossed things in a dish and walked away.
  • The Boursin melts into the tomatoes and becomes this velvety sauce without any whisking or babysitting.
  • You can double it without any extra effort and it reheats beautifully the next day.
02 -
  • Dont skip reserving the pasta water, its the secret to making the sauce cling instead of clump.
  • Let the tomatoes really blister and char in spots, thats where all the sweetness and depth come from.
  • Stir the cheese while its still hot or it will seize up and turn grainy instead of melting smoothly into the sauce.
03 -
  • Use a baking dish thats wide enough so the tomatoes roast in a single layer and caramelize instead of steam.
  • If your Boursin is cold from the fridge, let it sit out for a few minutes before baking so it melts more evenly.
  • Taste the sauce before you toss the pasta in, because you can always add more salt or pepper but you cant take it back once its mixed.
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