Save The first time I bought a round of Boursin cheese, I wasn't entirely sure what to do with it beyond spreading it on crackers. Then one evening, watching cherry tomatoes tumble into a baking dish, it hit me: what if I roasted them together? The cheese melted into a silky sauce that clung to every strand of pasta, and suddenly I had stumbled onto something that felt effortless yet deeply satisfying. It's become the dish I make when I want to impress without stress.
I made this for friends on a random Tuesday, and someone asked if I'd gotten the recipe from a magazine. When I admitted I'd invented it that week, they looked genuinely shocked. That moment taught me that simple dishes, when done with intention, often feel more special than fussy ones.
Ingredients
- Cherry tomatoes, 600 g (1.3 lbs): Smaller tomatoes burst and caramelize more evenly than larger ones, creating pockets of concentrated sweetness throughout your dish.
- Garlic, 3 cloves minced: Roasting softens the garlic's edge and lets it mellow into the sauce rather than overpower it.
- Boursin cheese, 150 g (5.3 oz) Garlic & Fine Herbs: This is the star; the herb blend already does the seasoning work for you, which is why the recipe stays so simple.
- Heavy cream, 60 ml (1/4 cup) optional: I use it when I want extra richness, but honestly, the pasta water works beautifully on its own.
- Dried pasta, 350 g (12 oz) penne, fusilli, or similar: Shapes with ridges or hollows grip the sauce better than smooth pasta.
- Extra virgin olive oil, 2 tbsp: Quality matters here since it's not cooked down; you taste every drop.
- Salt, 1/2 tsp and freshly ground black pepper, 1/4 tsp: Taste as you go; the Boursin already contains salt, so you might need less than usual.
- Red pepper flakes, 1/2 tsp optional: A whisper of heat brightens everything without overwhelming.
- Fresh basil for garnish: Add this at the very end so it stays green and fragrant.
Instructions
- Heat your oven to 400°F (200°C):
- A hot oven is essential so the tomatoes burst and caramelize rather than just soften. This happens faster than you'd expect, usually in 25 to 30 minutes.
- Coat the tomatoes:
- Tumble your cherry tomatoes into a large baking dish, then drizzle with olive oil, scatter the minced garlic over them, and season with salt, pepper, and red pepper flakes if you're using them. Toss everything together until each tomato glistens with oil and the garlic is distributed.
- Nestle the cheese:
- Place the whole round of Boursin in the center of the tomatoes, then give it a light drizzle of olive oil on top so it browns slightly as it melts. This little touch gives you flavor on the surface of the cheese, not just inside.
- Roast until golden:
- The tomatoes should burst and wrinkle slightly at the edges, and you'll smell the garlic getting sweet and deep. The cheese will be completely soft and starting to pool into the tomatoes, which is exactly what you want.
- Cook pasta while the oven works:
- Bring a large pot of salted water to a rolling boil and add your pasta, stirring occasionally so it doesn't stick. When it's tender but still has a slight bite, fish out about half a cup of the starchy water before draining; this liquid is gold for loosening the sauce later.
- Make the sauce:
- Remove the baking dish from the oven and, using a spoon, gently stir the melted cheese into the burst tomatoes until you have a creamy, chunky sauce. If you're using heavy cream, this is the moment to add it, stirring until it disappears into the warmth.
- Bring it together:
- Add the drained pasta to the baking dish along with a splash or two of reserved pasta water, then toss gently but thoroughly until every piece of pasta is coated in that silky sauce. The starch from the water helps the sauce cling to the pasta rather than pooling at the bottom.
- Taste and finish:
- Take a bite of a single piece of pasta and adjust the salt and pepper if needed. Tear or chop fresh basil over the top just before serving so it releases its fragrance.
Save The night I realized this dish had become a regular in my rotation was when my partner asked me to make it without prompting, then said it tasted like home. Food doesn't always have to be complicated to mean something.
Why Boursin Cheese Changes Everything
Boursin is one of those ingredients that does your work for you. The garlic, parsley, and chives are already balanced in the cheese itself, which means you're not layering flavors on top of flavors—you're letting one excellent ingredient do the heavy lifting. When it melts into those roasted tomatoes, the result tastes like you spent hours developing a sauce, even though it took minutes. That's the kind of quiet magic I look for in cooking.
Timing and the Art of Roasting
Oven temperatures can vary wildly, and I've learned to trust my eyes and nose more than the timer. If your tomatoes are still plump after 25 minutes, give them another few; if they're already collapsing, pull them out early. The smell is your best guide—when the kitchen fills with sweet, caramelized tomato and soft garlic, you're close. I've also discovered that room-temperature tomatoes cook differently than cold ones straight from the fridge, so let them sit out for a few minutes if you remember.
Ways to Make It Your Own
The beauty of this dish is how it welcomes additions without becoming complicated. Spinach that's been squeezed dry and warmed through adds color and substance, while roasted zucchini brings a gentle earthiness. For protein, grilled shrimp or sliced chicken breast laid on top at the table turns dinner into something more substantial. Even a handful of fresh arugula tossed in at the very end creates a peppery contrast to all that richness.
- Gluten-free pasta works perfectly and takes the same time to cook, so there's no need to change anything else.
- If you can't find Boursin, any creamy herbed cheese will work, though Boursin's texture and salt balance is hard to replicate.
- A splash of dry white wine stirred in with the pasta water adds a subtle brightness that lifts the whole dish.
Save This is the kind of dish that proves you don't need a long ingredient list or hours in the kitchen to cook something that feels special. Every time I make it, I'm reminded that sometimes the best meals are born from small, happy accidents.
Recipe FAQs
- → Can I use different pasta types?
Yes, penne, fusilli, or similar shapes work well, as they hold the sauce beautifully.
- → What happens if I skip the heavy cream?
The creamy texture will be slightly lighter, but the Boursin cheese still creates a rich, velvety sauce.
- → How do roasted tomatoes enhance the dish?
Roasting caramelizes the tomatoes, deepening their natural sweetness and adding a smoky complexity to the sauce.
- → Can I add vegetables or proteins?
Sautéed spinach or roasted zucchini complements this dish well; grilled chicken or shrimp adds protein and richness.
- → Is this suitable for gluten-free diets?
Yes, substituting gluten-free pasta allows this dish to fit gluten-free needs without compromising flavor.