Boursin Cheese Pasta Dish (Printable Version)

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 temperature to 400°F.
02 - Arrange cherry tomatoes in a large baking dish. Drizzle with olive oil, add minced garlic, salt, pepper, and optional red pepper flakes. Toss gently to combine.
03 - Place the whole Boursin cheese round in the center of the tomatoes and drizzle a bit more olive oil over the top.
04 - Roast ingredients for 25 to 30 minutes until tomatoes burst and caramelize and cheese becomes soft and creamy.
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 and drain the pasta.
06 - Remove baking dish from oven. Stir melted Boursin cheese into roasted tomatoes to form a creamy sauce. If desired, incorporate heavy cream for extra richness.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss thoroughly to coat pasta evenly with sauce.
08 - Adjust seasoning as needed. Garnish with fresh basil before serving.

# Expert Advice:

01 -
  • The cheese does almost all the work, melting into a luxurious sauce without cream or complicated techniques.
  • Roasted tomatoes taste like concentrated summer, even when it's not, which feels like a small kitchen victory.
  • It comes together in 40 minutes but tastes like you spent the afternoon cooking.
02 -
  • Reserve pasta water before draining; it's what transforms a cheese and tomato jumble into an actual sauce that clings instead of sliding off.
  • Don't skip tossing the pasta in the baking dish—this last step is when everything unites into something greater than its parts.
03 -
  • Use a baking dish that's large enough that tomatoes can spread out in a single layer; crowding them means they'll steam rather than caramelize.
  • If your cheese round is very cold when it goes into the oven, it takes longer to soften; let it sit at room temperature for 10 minutes first if you're in a hurry.
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