Boursin Cheese Pasta Tomatoes (Printable View)

Creamy pasta combined with roasted cherry tomatoes and creamy herbed cheese for an indulgent meal.

# 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, for garnish

# How to Make It:

01 - Preheat oven to 400°F.
02 - Place cherry tomatoes in a large baking dish. Drizzle with olive oil, add minced garlic, salt, pepper, and optional red pepper flakes. Toss to coat evenly.
03 - Nestle whole Boursin cheese in the center of the tomatoes and drizzle a bit more olive oil over it.
04 - Roast in the oven for 25 to 30 minutes until tomatoes burst and caramelize, and cheese becomes soft and melty.
05 - While roasting, cook pasta in salted boiling water until al dente according to package directions. Reserve 1/2 cup pasta water and drain pasta.
06 - Remove baking dish from oven. Stir melted Boursin cheese into tomatoes creating a creamy sauce. Add heavy cream if desired for extra richness.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss thoroughly to coat pasta in sauce.
08 - Adjust seasonings as needed and garnish with fresh basil before serving.

# Expert Tips:

01 -
  • The Boursin does all the flavor work, so you get restaurant-quality results with zero fussy technique.
  • Everything happens in one baking dish, which means your sink stays mercifully clean.
  • It looks way more impressive than the ten minutes of actual effort it requires.
02 -
  • Don't skip reserving the pasta water—it's what transforms the creamy cheese into an actual sauce that coats the pasta instead of clumping up.
  • If your tomatoes aren't very juicy, the whole Boursin wheel might not melt as smoothly; adding the optional cream or an extra tablespoon of olive oil fixes this before it becomes a problem.
03 -
  • Buy the Boursin cheese fresh and use it within a few days of opening; it's better when the herbs are still perky.
  • If your baking dish is narrow, the tomatoes and cheese might crowd up; use a shallow 9x13 dish so everything roasts evenly and gets caramelized color.
Return