Pin I discovered Boursin cheese pasta entirely by accident one rainy evening when my neighbor handed me a wheel of Boursin with a knowing smile and said, "Trust me." I had pasta, some cherry tomatoes that were about to wrinkle away, and fifteen minutes before guests arrived. What emerged from the oven was so creamy and herbaceous that I've been making it ever since, always wondering how something so simple could taste this good.
The first time I made this for my partner, I was so nervous I'd somehow ruin roasted tomatoes and melted cheese that I actually set a timer for the oven and checked it twice. When we sat down and took that first bite, they went completely quiet—not a good sign, I thought. Then they asked when I could make it again, and I realized the quiet was just the sound of someone being genuinely satisfied.
Ingredients
- Cherry tomatoes, 600 g: The smaller ones burst faster and concentrate their sweetness beautifully when roasted, caramelizing at the edges in the best way.
- Boursin cheese, 150 g: This is the whole recipe right here—the garlic and herbs are already built in, so you're not starting from scratch with flavoring.
- Dried pasta, 350 g: Penne or fusilli work best because they catch and hold onto all that creamy tomato sauce.
- Garlic, 3 cloves: Mince it fine so it gets crispy and fragrant against the hot tomatoes.
- Extra virgin olive oil, 2 tbsp: This coats everything and helps the tomatoes caramelize, so don't skip it or substitute.
- Heavy cream, 60 ml: Optional but it transforms the sauce from creamy to luxurious if you're in the mood.
- Salt, pepper, and red pepper flakes: The flakes add a subtle heat that makes people ask what the secret ingredient is.
- Fresh basil, for garnish: Tear it by hand right before serving so it stays bright and aromatic.
Instructions
- Get the oven ready and prep the tomatoes:
- Heat your oven to 400°F. Tumble the cherry tomatoes into a large baking dish and drizzle with olive oil, then scatter the minced garlic over them. Season with salt, pepper, and red pepper flakes if you like heat.
- Nestle in the cheese:
- Place the whole Boursin wheel right in the center of the tomatoes like you're tucking it in to roast alongside them. Drizzle a little more olive oil over the top so it gets golden.
- Roast until everything is soft and blistered:
- Slide into the oven for 25 to 30 minutes, watching until the tomatoes burst open and their edges turn dark and sweet-looking. The cheese will be completely soft and ready to melt into everything.
- Cook the pasta while the oven does the work:
- Bring a pot of salted water to a boil and cook your pasta until it's just tender but still has a slight bite. Before draining, scoop out about half a cup of that starchy water and set it aside.
- Turn the cheese and tomatoes into sauce:
- Once everything comes out of the oven, use a spoon to stir and break down the soft Boursin, mixing it with the roasted tomatoes until you have a creamy, herbaceous sauce. If you want it even richer, stir in the cream now.
- Bring it all together:
- Add the drained pasta to the baking dish and toss it around, adding splashes of that reserved pasta water until the sauce coats every piece. Taste and adjust salt and pepper if needed.
- Finish and serve:
- Tear fresh basil over the top and bring it straight to the table while it's still warm and steaming.
Pin There was one night when a friend came over and mentioned they'd never had Boursin before, and I watched their face light up when they understood that one little wheel could do all this. That's when this recipe stopped feeling like just dinner and started feeling like I was sharing something I genuinely loved.
Why Roasting Matters
Roasting the tomatoes instead of just tossing them raw into a pan changes everything—the heat brings out their sugars and intensifies their flavor into something almost jammy. By the time they're blistered and soft, they're ready to marry with the melting cheese and create something that feels fancy without any of the fuss. The caramelized bits on the bottom of the baking dish are pure gold.
How to Make It Your Own
This recipe is a foundation waiting for your touch. Some nights I add handfuls of fresh spinach that wilts right into the warmth, other times I'll roast a small zucchini alongside the tomatoes. The beauty is that Boursin is so flavorful you could add almost anything and it would still taste intentional.
Serving and Pairing Ideas
Serve this straight from the baking dish if you're being casual, or transfer it to a wide shallow bowl to let it breathe a little. A chilled glass of crisp white wine—Sauvignon Blanc or Pinot Grigio—sits beside it perfectly, cutting through the richness with a little acid and minerality.
- For protein, top each serving with grilled shrimp or sliced chicken that you've seasoned simply so it doesn't fight with the cheese.
- A handful of toasted breadcrumbs scattered over the top adds a textural contrast that makes people feel like they're eating something from a restaurant kitchen.
- Leftovers taste even better the next day once all the flavors have gotten to know each other.
Pin This dish has a way of turning an ordinary weeknight into something that feels a little more like an occasion. Every time I make it, I'm grateful for that neighbor and that rainy evening.
Recipe Questions
- → What type of pasta works best with Boursin cheese?
Pasta shapes like penne, fusilli, or similar sturdy varieties are ideal as they hold the creamy sauce well and mix easily with the melted cheese and tomatoes.
- → Can I add vegetables to this pasta dish?
Yes, sautéed spinach or roasted zucchini complement the creamy tomato sauce beautifully and enhance the dish’s texture and nutrition.
- → Is heavy cream necessary for the sauce?
Heavy cream is optional; it adds extra richness and smoothness to the sauce but the melted Boursin and roasted tomatoes alone offer great creaminess.
- → How can I make this dish suitable for gluten-free diets?
Simply substitute the traditional pasta with a gluten-free variety, ensuring the flavors and creaminess remain well balanced.
- → What is the best way to roast the tomatoes for optimal flavor?
Roast cherry tomatoes at 400°F (200°C) with olive oil, garlic, salt, and pepper until they burst and caramelize, enhancing their natural sweetness and depth.