Boursin Cheese Pasta Roasted Tomatoes (Print Version)

A creamy pasta dish highlighting roasted cherry tomatoes with herbed Boursin cheese.

# Components:

→ 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

# Directions:

01 - Set oven temperature to 400°F.
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 evenly.
03 - Nestle the whole Boursin cheese round in the center of the tomatoes. Drizzle a little more olive oil over the cheese.
04 - Bake in the preheated oven for 25 to 30 minutes until tomatoes burst, caramelize, and cheese softens.
05 - 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 pasta.
06 - Remove baking dish from oven. Stir melted Boursin cheese into roasted tomatoes to form a creamy sauce. Add heavy cream if desired and mix well.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss until pasta is evenly coated with sauce.
08 - Adjust seasoning to taste. Garnish with fresh basil before serving.

# Expert Advice:

01 -
  • The Boursin does almost all the work, turning into a luxurious sauce that tastes like you spent hours on it.
  • Roasting the tomatoes brings out a sweetness and depth that fresh tomatoes alone can never deliver.
  • It comes together in under 45 minutes from fridge to table, perfect for those nights when you want something impressive but not exhausting.
02 -
  • Don't skip reserving that pasta water; it's what transforms the thick cheese into a silky coating rather than a clumpy mess.
  • The cheese doesn't need to be stirred constantly as it roasts, which means you can actually step away and prep the pasta without stress.
03 -
  • Room temperature Boursin spreads into the sauce more smoothly than cold cheese, so pull it from the fridge about 15 minutes before roasting.
  • Don't worry if the cheese seems too thick at first; tossing it with the hot pasta and that starchy water works magic to create the perfect consistency.
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