Boursin Cheese Pasta Dish (Print Version)

Creamy pasta combined with roasted cherry tomatoes and herbed Boursin cheese baked to perfection.

# Components:

→ 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

# Directions:

01 - Set oven temperature to 400°F.
02 - Arrange cherry tomatoes in a large baking dish. Drizzle with olive oil, add minced garlic, salt, black pepper, and red pepper flakes if using. Toss to coat thoroughly.
03 - Place the whole Boursin cheese round in the center of the tomatoes. Drizzle an additional amount of olive oil over the cheese.
04 - Roast in the preheated oven for 25 to 30 minutes until tomatoes burst and caramelize, and the cheese softens and melts.
05 - While roasting, cook pasta in a large pot of salted boiling water according to package instructions until just al dente. Reserve 1/2 cup pasta water, then drain.
06 - Remove baking dish from oven. Stir melted Boursin cheese into the roasted tomatoes to form a creamy sauce. Stir in heavy cream if extra richness is desired.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss to coat pasta evenly with the sauce.
08 - Adjust seasoning to taste. Garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • The Boursin does all the heavy lifting flavor-wise, so you barely have to think about seasoning.
  • Roasting the tomatoes until they burst creates this jammy, sweet foundation that makes everything taste restaurant-quality.
  • It comes together in 40 minutes, which means you can make something genuinely impressive on a weeknight without stress.
02 -
  • Don't walk away while the tomatoes roast. You want them to burst and caramelize, not collapse into mush, and that window is maybe two minutes.
  • Reserve your pasta water before draining. That starchy liquid is what transforms a cheese and tomato mixture into a proper sauce that clings to every piece of pasta.
  • If your cheese breaks or gets grainy when you stir it, you've overheated it. Keep the heat gentle and stir slowly. If this happens, a splash of cream helps rescue it.
03 -
  • Use a good quality Boursin cheese and don't substitute it with cream cheese or another soft cheese. The herbal complexity is what makes this dish special.
  • Toast your pasta water in the sauce. That starchy liquid is the difference between a chunky mixture and a silky, cohesive dish that feels intentional and finished.
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