Boursin Cheese Pasta Tomatoes (Printable Version)

A creamy pasta featuring roasted cherry tomatoes and melty Boursin cheese with fresh basil garnish.

# What You'll 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 leaves for garnish

# Directions:

01 - Set the oven to 400°F to prepare for roasting.
02 - Arrange cherry tomatoes in a large baking dish, drizzle with olive oil, add minced garlic, salt, pepper, and red pepper flakes if using, then toss to coat evenly.
03 - Place the entire Boursin cheese round in the center of the tomatoes and drizzle a bit more olive oil over it.
04 - Bake for 25 to 30 minutes until tomatoes burst and caramelize, and the cheese softens and melts.
05 - While roasting, cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
06 - Remove baking dish from oven and stir melted cheese into tomatoes to form a creamy sauce. Stir in heavy cream if desired.
07 - Add drained pasta and reserved pasta water to the baking dish, tossing everything to coat the pasta evenly with sauce.
08 - Taste and adjust seasonings if necessary, then garnish with fresh basil before serving.

# Expert Suggestions:

01 -
  • The Boursin does almost all the heavy lifting, turning simple ingredients into restaurant-quality creaminess without any cream.
  • Everything happens in one baking dish, which means less cleanup and more time enjoying what you've made.
  • It tastes indulgent and special but comes together faster than ordering takeout.
02 -
  • Don't skip reserving pasta water; that starchy liquid is what transforms everything from separate components into one silky, cohesive dish.
  • The Boursin round should go in whole—trying to crumble or break it up means it won't melt as evenly and you'll lose that creamy texture.
03 -
  • If your Boursin is straight from the fridge, it'll take a few extra minutes to melt; you can speed this up by letting it come to room temperature for ten minutes before roasting.
  • Taste the sauce before adding the pasta and adjust your seasoning then—once everything mixes together, it's harder to correct flavors without throwing off the balance.
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