Boursin Cheese Pasta Roasted Tomatoes (Printable Version)

Creamy pasta blended with roasted cherry tomatoes and herbed Boursin cheese for rich, comforting flavors.

# 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

# Directions:

01 - Set the oven to 400°F to prepare for roasting.
02 - Place cherry tomatoes in a large baking dish, drizzle with olive oil, then add minced garlic, salt, pepper, and optional red pepper flakes. Toss gently to coat.
03 - Nestle the whole Boursin cheese round in the center of the tomatoes and drizzle additional olive oil over the cheese.
04 - Roast in the oven for 25 to 30 minutes until tomatoes burst and caramelize, and the cheese softens and melts.
05 - While roasting, cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
06 - Remove the baking dish from the oven. Stir the melted cheese into the tomatoes to form a creamy sauce, add heavy cream if desired, then add drained pasta and reserved water and toss to coat thoroughly.
07 - Adjust seasoning to taste and garnish with fresh basil before serving.

# Additional Tips::

01 -
  • The entire dish comes together in one baking dish, which means minimal cleanup and maximum flavor concentration.
  • Boursin does all the heavy lifting with its garlic and herbs, so you skip the fussy seasoning steps.
  • It feels restaurant-quality but takes less than an hour from start to finish.
02 -
  • Don't stir the cheese and tomatoes together until they've roasted; letting them cook separately is what creates those caramelized edges and prevents the sauce from breaking.
  • That reserved pasta water is liquid gold for loosening the sauce without adding more cream, so hang onto it and use it generously.
03 -
  • Buy your cherry tomatoes a day or two before making this so they're at their peak ripeness and ready to burst into pure flavor.
  • Use a shallow baking dish rather than a deep one so the tomatoes caramelize instead of steam, which is what gives you those gorgeous browned edges and concentrated sweetness.
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