Boursin Cheese Pasta Tomatoes (Printable)

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

# 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 - Set oven to 400°F and allow to reach temperature.
02 - Place 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 whole Boursin cheese in the center of the tomatoes and drizzle a little extra olive oil over it.
04 - Roast in the oven for 25 to 30 minutes until tomatoes burst and caramelize, and cheese softens and melts.
05 - While roasting, cook pasta in a large pot of salted boiling water until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
06 - Remove baking dish from oven. Stir melted Boursin cheese into the tomatoes to form a creamy sauce. Stir in heavy cream if using.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss gently until pasta is well coated.
08 - Adjust seasoning to taste, garnish with fresh basil, and serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but the oven does most of the work while you relax.
  • The creamy Boursin melts into the roasted tomatoes, creating a sauce that clings to every bite of pasta without needing a dozen ingredients.
  • It's flexible enough to dress up with greens or protein, but perfect as-is when you just want something warm and satisfying.
02 -
  • Don't skip reserving pasta water, it's the secret to a silky sauce that won't feel dry or clumpy.
  • Let the tomatoes roast until they're truly blistered and starting to caramelize, that's where the sweetness and depth come from.
03 -
  • Use a baking dish that's large enough to spread the tomatoes in a single layer, crowding them will steam instead of roast.
  • If your Boursin is cold from the fridge, let it sit at room temperature for 10 minutes before roasting so it melts more evenly.
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