Boursin Cheese Pasta Tomatoes (Printable)

Creamy pasta with roasted cherry tomatoes and herbed Boursin cheese baked to perfection.

# 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

# Directions:

01 - Set the oven temperature to 400°F (200°C).
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 and drizzle a little olive oil over the cheese.
04 - Roast in the oven for 25 to 30 minutes until the tomatoes burst and caramelize and the cheese softens and melts.
05 - While roasting, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
06 - Remove baking dish from oven. Stir the melted Boursin cheese into the tomatoes to form a creamy sauce. Add heavy cream if desired for added richness.
07 - Add drained pasta and reserved pasta water to the baking dish. Toss thoroughly until pasta is fully coated with sauce.
08 - Adjust seasoning to taste. Garnish with fresh basil before serving.

# Expert Suggestions:

01 -
  • It reads like comfort food but tastes like you spent hours fussing over it in the kitchen.
  • The whole Boursin cheese becomes a creamy sauce without any need for cream—though a splash makes it extra luxurious.
  • Everything happens in one baking dish, which means minimal cleanup and maximum flavor built right into the pasta.
02 -
  • Don't cook the pasta until the tomatoes are actually roasting—timing this so both finish close together keeps everything hot and keeps the flavors from settling.
  • If your Boursin cheese won't fully incorporate into the sauce, use a fork to gently mash it against the side of the baking dish; it should disappear into the tomato juice like butter melting into warm bread.
03 -
  • If you can't find Boursin, any soft cheese with herbs—like chèvre with herbes de Provence or even a sharp feta—can work in a pinch, though the flavor profile will shift slightly.
  • Don't skip the fresh basil at the end; it's not garnish, it's the final note that makes the dish feel alive and summery.
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