Save The first time I grabbed a wheel of Boursin cheese at the market, I wasn't entirely sure what to do with it beyond spreading it on crackers. But standing in my kitchen one weeknight, staring at a punnet of cherry tomatoes that needed using, something clicked: what if I let the oven do the work? Thirty minutes later, the cheese had melted into a silky sauce pooled with burst tomato juices, and I realized I'd stumbled onto something special. Now it's the dish I make when I want to feel like I've actually cooked something, even though the oven handles most of the heavy lifting.
I made this for my partner on a Tuesday after he'd had a rough day, and watching his face when he tasted it was worth every minute. The kitchen smelled incredible too, all toasty and garlicky and warm, which seemed to ease the tension from his shoulders before he'd even sat down. That's when I understood that this dish isn't just about good taste; it's about those small moments when food becomes comfort.
Ingredients
- Cherry tomatoes (600 g): Use the ripest ones you can find; they'll caramelize beautifully and lose any mealy texture when roasted at high heat.
- Boursin cheese (150 g): The garlic and fine herbs variety is essential here, as the seasoning is built right into the cheese and saves you time.
- Garlic (3 cloves): Mince it fine so it infuses into the oil and tomato juices without overpowering.
- Heavy cream (60 ml, optional): Add this only if you want extra richness; the cheese sauce is plenty creamy on its own if you prefer lighter.
- Pasta (350 g): Penne or fusilli work best because their shapes trap the sauce, but honestly any shape you have will work.
- Extra virgin olive oil (2 tbsp): Don't skip the quality here; it flavors everything from the roasting pan.
- Salt and pepper: Taste as you go; the Boursin is already seasoned, so you're just adjusting for balance.
- Red pepper flakes (1/2 tsp, optional): A pinch adds a gentle warmth that plays beautifully against the creamy cheese.
- Fresh basil: Tear it by hand just before serving so it stays bright and doesn't bruise.
Instructions
- Heat your oven and prep the tomatoes:
- Set the oven to 400°F and arrange your cherry tomatoes in a large baking dish. I usually use one that's about 9 by 13 inches so the tomatoes have room to spread out and caramelize rather than steam.
- Build the flavor base:
- Drizzle the tomatoes with olive oil, scatter your minced garlic over them, then season with salt, pepper, and red pepper flakes if using. Toss everything together with your hands or a spoon until the tomatoes are evenly coated.
- Nestle in the cheese:
- Place the whole wheel of Boursin right in the center of the tomatoes like you're tucking it in for a nap. Drizzle a little more olive oil over the top so it doesn't dry out.
- Roast until golden:
- Pop it in the oven for 25 to 30 minutes, watching for the moment when the tomatoes start to burst and wrinkle slightly, and the cheese is completely soft and beginning to ooze. You'll know it's ready when your kitchen smells absolutely irresistible.
- Cook the pasta:
- While the oven is working, get a large pot of salted water boiling and cook your pasta until it's just shy of fully tender. Before draining, scoop out about half a cup of that starchy pasta water and set it aside; it's liquid gold for creating a silky sauce.
- Bring it all together:
- Pull the baking dish from the oven and use a spoon to stir the soft, melted Boursin into the tomatoes, breaking it up gently until you have a creamy sauce. If you want extra luxury, stir in the heavy cream now.
- Combine and finish:
- Add the drained pasta and a splash of that reserved pasta water to the baking dish, then toss everything together until the pasta is coated in that beautiful sauce. Taste and adjust the salt and pepper if needed, then scatter torn basil over the top.
Save I once made this dish and forgot about the pasta entirely, lost in conversation with a friend. When I realized and rushed to drain it, it was slightly overcooked, but mixed with the sauce in that baking dish, nobody would have known. That's the beauty of a recipe this forgiving: even small mistakes get swallowed up in the creaminess.
Why This Dish Works
There's something almost magical about letting heat transform two simple ingredients into something that tastes restaurant-quality. The Boursin brings its own seasoning and herbs, so you're not juggling a dozen spice jars, and the roasted tomatoes provide both sweetness and acidity to balance the richness. It's the kind of recipe that proves you don't need complicated technique to feel like a real cook.
Making It Your Own
I've learned that this dish is a canvas if you want it to be. Some nights I stir in a handful of wilted spinach or add roasted zucchini chunks, and it only gets better. It's also forgiving enough that you can add grilled chicken or shrimp on top without throwing off the balance, and it pairs beautifully with a crisp white wine like Sauvignon Blanc.
Timing and Storage
The entire process takes less than an hour, which makes this perfect for weeknight cooking when you want something that feels special but doesn't demand hours of attention. Leftovers keep well in the fridge for a couple of days and actually taste even better after a day or two as the flavors meld.
- Reheat gently in a low oven or on the stove with a splash of pasta water to keep the sauce from thickening too much.
- You can roast the tomatoes and cheese in advance and mix everything with fresh pasta just before serving.
- This dish is naturally vegetarian and easily adaptable to gluten-free if you swap in a suitable pasta.
Save This is the kind of recipe that reminds me why I love cooking: it's simple enough to not feel like a chore, but it delivers something that makes you feel proud. Every time I make it, someone asks for the recipe.
Recipe FAQ
- → Can I use other types of pasta for this dish?
Yes, penne, fusilli, or similar shapes work well, and whole wheat or gluten-free options are great alternatives.
- → How do I know when the tomatoes are perfectly roasted?
Look for burst skins and caramelized edges; the tomatoes should be soft and juicy.
- → Is the heavy cream necessary for the sauce?
The cream is optional. It adds extra richness but the Boursin cheese provides sufficient creaminess on its own.
- → What can I add to boost the protein content?
Grilled chicken or shrimp make excellent protein additions that complement the flavors well.
- → Can I prepare this dish ahead of time?
The components can be prepped in advance, but it’s best enjoyed fresh to maintain the creamy texture and vibrant flavors.