Pin it I discovered this dish entirely by accident on a Tuesday evening when I opened my refrigerator to find a lonely wheel of Boursin cheese staring back at me. It had been a gift from someone who understood my weakness for anything herbed and creamy, and I'd been saving it for the right moment. That night, with cherry tomatoes piled in my fruit bowl and pasta in the pantry, something clicked. What emerged from the oven was pure magic—soft, melted cheese pooling with burst tomato juices into something that tasted far more sophisticated than the ten minutes of prep suggested.
The first time I made this for guests, I was genuinely nervous about such a stripped-down ingredient list. But watching their faces when they took that first bite—when the herbed cheese hit their palate mixed with those sweet, charred tomatoes—made me realize that simplicity done right is what people actually crave. Someone asked for the recipe before they'd finished eating, which has never happened to me before or since.
Ingredients
- Cherry tomatoes (600 g): Choose ones that feel slightly firm; they'll burst beautifully in the oven and concentrate into jammy pockets of sweetness rather than dissolving into mush.
- Boursin cheese (150 g): The whole round goes in as-is, which is the secret move here—it softens into a luxurious sauce without any whisking or extra effort.
- Garlic (3 cloves, minced): Mince it fine enough that it distributes evenly and mellows into the oil as everything roasts together.
- Extra virgin olive oil (2 tbsp): Use something you'd actually taste on its own; it becomes part of the sauce, so quality matters.
- Heavy cream (60 ml, optional): I skip it half the time, but add it when I want the sauce to be drapier and less concentrated.
- Dried pasta (350 g): Penne and fusilli both work beautifully; shapes with ridges catch more sauce than smooth pasta.
- Salt, pepper, and red pepper flakes: These are your season-as-you-go friends; they bridge the gap between the cheese's boldness and the tomatoes' brightness.
- Fresh basil: Torn, not chopped, and added at the very last second so it stays vibrant green against the golden-orange sauce.
Instructions
- Heat your oven and prep the tomatoes:
- Get that oven to 400°F (200°C) while you tumble your cherry tomatoes into a large baking dish. They should have room to nestle in without crowding.
- Build the flavor base:
- Drizzle the tomatoes with olive oil, scatter the minced garlic over top, then season with salt, pepper, and red pepper flakes if you like heat. Toss everything together so each tomato is lightly coated in that garlicky oil.
- Nestle in the cheese:
- Place the whole Boursin round in the center of the tomatoes like it's settling in for a long rest. Give it a light drizzle of additional olive oil to encourage it to soften and meld.
- Let it roast:
- Slide the baking dish into the oven for 25–30 minutes. You're looking for tomatoes that have burst open and begun to caramelize at their edges, with the cheese melting into a puddle.
- Cook the pasta in parallel:
- While everything roasts, get a large pot of salted water boiling and cook your pasta according to package directions until it's just al dente—there should still be a whisper of resistance when you bite it. Before you drain it, scoop out about half a cup of that starchy cooking water and set it aside.
- Transform it into sauce:
- Once the cheese is fully melted and the tomatoes are bursting, remove the baking dish and stir the soft cheese into the tomatoes with a spoon. The heat will help it blend into a creamy sauce; if you're using heavy cream, stir that in now too.
- Bring it together:
- Add your drained pasta to the baking dish along with a splash of the reserved pasta water. Toss everything gently until the pasta is coated in that golden, herbed sauce. Add more pasta water a splash at a time if it needs more looseness.
- Finish and serve:
- Taste and adjust your seasoning—you might need more salt or a pinch more pepper. Tear fresh basil over the top just before serving.
Pin it This became the dish I make when I want to feel like I'm taking care of the people I cook for without spending my entire evening in the kitchen. There's something honest about it, the way the effort matches the reward perfectly.
Why This Works So Well
The genius of this dish is that Boursin cheese is already an emulsion of butter, herbs, and cream, so it does the heavy lifting. When it melts into the tomato juices, it creates a naturally creamy sauce without you needing to stand there whisking anything. The roasting concentrates the tomato flavor and caramelizes the edges, adding depth and sweetness that balances the cheese's herbs and saltiness. It's a lesson in letting ingredients do what they're designed to do rather than overworking them.
Variations That Feel Just as Right
I've added handfuls of fresh spinach or roasted zucchini and watched the dish transform into something almost entirely different each time—more garden-forward, more substantial. Grilled chicken or shrimp turns this from a vegetarian main into something that feels fancy enough for company. Even switching the pasta shape changes how it feels to eat; long, thin noodles carry the sauce differently than tubes or spirals.
Pairing and Serving
This dish loves bright, crisp white wines—a Sauvignon Blanc or Pinot Grigio with its acidity cuts through the richness of the cheese and makes every bite feel lighter and fresher. Serve it warm from the baking dish or let it sit for a few minutes and it'll still taste wonderful. If you have leftovers, they reheat beautifully the next day, though honestly there rarely are any.
- A simple green salad with lemon vinaigrette is the only side you need.
- Fresh bread for soaking up every last bit of sauce is not optional.
- This is the kind of meal that tastes better when shared with good conversation.
Pin it This recipe proved to me that you don't need elaborate techniques or a long ingredient list to create something memorable. Sometimes the best dishes are the ones that respect their ingredients enough to let them shine.
Recipe Questions & Answers
- → What type of pasta works best?
Short pasta shapes like penne or fusilli hold the creamy sauce well and complement the texture of the roasted tomatoes.
- → Can I use other cheeses instead of Boursin?
Yes, herbed cream cheese or goat cheese can be alternatives, though Boursin offers a distinct garlic and herb flavor.
- → Is it necessary to add heavy cream?
Heavy cream is optional; it enhances the richness but the melted cheese and roasting juices create a naturally creamy sauce.
- → How can I add protein to this dish?
Grilled chicken, shrimp, or sautéed mushrooms make excellent additions for those looking to boost protein content.
- → Can this be made gluten-free?
Absolutely; substitute regular pasta with gluten-free varieties to accommodate dietary needs.