Boursin Cheese Pasta Tomatoes (Printable Page)

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

# What You 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

# Steps:

01 - Set the oven temperature to 400°F (200°C).
02 - Place cherry tomatoes into a large baking dish. Drizzle with olive oil, add minced garlic, salt, black pepper, and optional red pepper flakes; toss gently to coat evenly.
03 - Nestle the entire Boursin cheese round in the center of the tomatoes and drizzle a small amount of olive oil over the cheese.
04 - Roast in the preheated oven for 25 to 30 minutes until tomatoes burst and caramelize and cheese becomes soft and melted.
05 - While roasting, boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta.
06 - Remove baking dish from oven. Stir melted cheese into tomatoes to form a creamy sauce. Add heavy cream if using to enhance richness.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss thoroughly to coat pasta evenly with the sauce.
08 - Taste and adjust seasoning as needed. Garnish with fresh basil prior to serving.

# Expert Advice:

01 -
  • The Boursin does all the heavy lifting so you barely need to think about seasoning.
  • It looks like you spent hours cooking when you really spent forty minutes, most of which was just waiting.
  • Roasting the tomatoes until they burst unlocks this sweet, concentrated flavor that transforms the whole dish.
02 -
  • Don't drain the pasta completely or skip saving that pasta water—the starch in it is what helps the sauce cling to each bite instead of pooling at the bottom.
  • If your Boursin seems to be breaking or getting oily, that means your oven temperature was too high; lower it slightly and give the cheese more time to melt gently rather than seize.
03 -
  • Use a baking dish that's just big enough for the tomatoes and cheese in a single layer, not one that's too wide or they'll cook unevenly and the sauce will spread too thin.
  • The pasta water is non-negotiable—it's what transforms a separated, oily sauce into something silky and clinging, so don't skip it even if you think you don't need it.
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