Boursin Cheese Pasta Roasted (Printable Version)

Creamy pasta with roasted cherry tomatoes and herbed Boursin cheese, baked for full rich flavor and simple indulgence.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Set the oven to 400°F (200°C) to prepare for roasting.
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 Boursin cheese round in the center of the tomatoes and drizzle a little more olive oil on top.
04 - Roast for 25 to 30 minutes until tomatoes burst and caramelize and the cheese is soft and melty.
05 - While roasting, boil pasta in salted water until al dente following package instructions. Reserve ½ cup pasta water, then drain.
06 - Remove baking dish from oven. Stir melted Boursin into tomatoes creating a creamy sauce. Optionally add heavy cream for extra richness.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss until pasta is evenly coated with the sauce.
08 - Taste and adjust seasoning as needed. Garnish with fresh basil and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but you barely lifted a finger.
  • The roasted tomatoes get jammy and almost candied, which makes the whole thing taste richer than it has any right to be.
  • You can throw it together with pantry staples and whatever pasta shape is hiding in your cupboard.
  • It's the kind of comfort food that works for a quiet dinner alone or when you need to impress someone without breaking a sweat.
02 -
  • Don't skip reserving the pasta water because it's the only thing that will bring the sauce together without making it greasy.
  • If your tomatoes aren't bursting after 30 minutes, give them another five because under-roasted tomatoes taste flat and the cheese won't blend as smoothly.
  • Use a baking dish that's large enough to spread the tomatoes out in one layer or they'll steam instead of roast.
03 -
  • Use the ripest cherry tomatoes you can find because their sweetness intensifies in the oven and makes the sauce taste almost like candy.
  • If you can't find Boursin, mix cream cheese with minced garlic, dried herbs, and a pinch of salt for a quick substitute that gets you close.
  • Toss the pasta in the baking dish instead of a separate bowl so you don't lose any of that precious sauce stuck to the sides.
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