This Boursin Roasted Tomato Pasta is a weeknight game-changer. You roast cherry tomatoes with garlic and olive oil until they burst, then stir in a block of Boursin cheese to create a luscious, creamy sauce without any cream. The result is a deeply flavorful dish that tastes like it simmered for hours, but it's ready in about 30 minutes.
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The key is roasting the tomatoes at a high temperature to concentrate their sweetness and develop a jammy texture. The Boursin cheese melts into the hot tomatoes, creating a silky sauce that clings to every noodle. It's a one-pan wonder (plus pasta pot) that's perfect for busy evenings.
I've tested this recipe multiple times to get the ratios right. The result is a balanced, satisfying meal that's elegant enough for company but simple enough for a Tuesday. Whether you're a seasoned cook or a beginner, this recipe is foolproof.
Why You'll Love This Recipe
About the Ingredients
1 pint (300g) cherry tomatoes
Look for ripe, firm tomatoes. If cherry tomatoes are out of season, use grape tomatoes or halved Roma tomatoes; they roast just as well.
4 cloves garlic, smashed
Smashing the garlic releases more flavor than slicing. For a milder garlic taste, use 2 cloves or roast whole.
3 tablespoons (45ml) extra-virgin olive oil
Use a good quality olive oil for the best flavor. You can substitute with avocado oil if you prefer a neutral taste.
1/2 teaspoon (3g) salt
Kosher salt is ideal; adjust to taste. If using table salt, reduce to 1/4 teaspoon.
1/4 teaspoon (0.5g) black pepper
Freshly ground black pepper is best. You can also add red pepper flakes for heat.
1 block (5.2 oz / 150g) Boursin Garlic & Herb cheese
Boursin is a creamy, spreadable cheese with garlic and herbs. If unavailable, use a mixture of cream cheese, garlic powder, and dried herbs.
12 oz (340g) pasta (e.g., penne, rigatoni, or fusilli)
Choose short shapes that catch the sauce well. Whole wheat or gluten-free pasta work too; adjust cooking time accordingly.
1/4 cup (60ml) reserved pasta water
This starchy water helps the sauce coat the pasta. Save it before draining.
Fresh basil leaves, for garnish
Adds a fresh, aromatic finish. If you don't have basil, use parsley or a sprinkle of dried oregano.
Tips & Tricks
Don't skip the pasta water
It's the secret to a silky sauce. The starch helps emulsify the cheese and olive oil, creating a cohesive coating.
Roast tomatoes at the right temperature
400°F (200°C) is ideal. Too low and they won't burst, too high and they may burn before the cheese melts.
Taste before adding extra salt
Boursin is salty, so you might not need additional salt after mixing. Always taste and adjust.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Place the cherry tomatoes and smashed garlic cloves on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread them in a single layer.
2. Roast the Tomatoes
Roast for 20-25 minutes, until the tomatoes are blistered and have burst. The skins should be wrinkled and the juices will be bubbly. If they haven't burst after 20 minutes, give them a gentle press with a fork.
3. Cook the Pasta
While the tomatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 8-12 minutes. Reserve 1/4 cup of the pasta water before draining.
4. Combine Tomatoes and Cheese
As soon as the tomatoes are done, transfer them and all their juices to a large skillet or bowl. Add the Boursin cheese while the tomatoes are still hot. Stir until the cheese is fully melted and creates a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water.
5. Toss with Pasta
Add the drained pasta to the skillet with the sauce. Toss well to coat every piece. If the sauce seems dry, add more pasta water a tablespoon at a time until it reaches a silky consistency.
6. Season and Serve
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil leaves. Serve immediately while hot.
Delicious Variations
Add Protein
Stir in grilled chicken, shrimp, or Italian sausage after tossing with pasta for a heartier meal.
Spicy Kick
Add 1/2 teaspoon red pepper flakes with the tomatoes for a touch of heat.
Veggie Boost
Roast zucchini, bell peppers, or mushrooms alongside the tomatoes for extra vegetables.
How to Store Boursin Roasted Tomato Pasta
Refrigerator
Store in an airtight container in the fridge for up to 3 days. The sauce may thicken; add a splash of water or milk when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a little water or milk to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Q: Can I use a different type of cheese?
Yes, you can substitute Boursin with a mixture of cream cheese (4 oz) and 1 teaspoon each of dried garlic, dried herbs (like thyme and oregano), and a pinch of salt. Or use feta cheese for a tangier flavor, but it may not melt as smoothly.
Q: What pasta shape works best?
Short shapes like penne, rigatoni, or fusilli work best because their ridges and hollows catch the creamy sauce. Long noodles like spaghetti or fettuccine also work, but the sauce may not cling as well.
Q: Can I make this without roasting the tomatoes?
Yes, you can sauté the tomatoes in a skillet with olive oil and garlic over medium-high heat for 5-7 minutes until they burst. This will save time but won't develop the same deep, caramelized flavor.
Q: Is this recipe vegetarian?
Yes, this recipe is vegetarian as long as you use a vegetarian-friendly pasta (most are). Boursin cheese is vegetarian, so it's suitable for vegetarians.
Q: How can I make this dish vegan?
To make it vegan, substitute Boursin with a vegan cream cheese or blended silken tofu seasoned with garlic and herbs. Use olive oil and ensure your pasta is egg-free.
I hope you enjoy this Boursin Roasted Tomato Pasta as much as I do. It's a simple, satisfying meal that's perfect for any night of the week. Give it a try and let me know how it turns out in the comments below! Stay sharp.
Boursin Roasted Tomato Pasta
Creamy Boursin Roasted Tomato Pasta: burst tomatoes, garlic, and herb cheese tossed with al dente pasta in 30 minutes.
🧂 Ingredients
- 1 pint (300g) cherry tomatoes
- 4 cloves garlic, smashed
- 3 tablespoons (45ml) extra-virgin olive oil
- 1/2 teaspoon (3g) salt
- 1/4 teaspoon (0.5g) black pepper
- 1 block (5.2 oz / 150g) Boursin Garlic & Herb cheese
- 12 oz (340g) pasta (e.g., penne, rigatoni, or fusilli)
- 1/4 cup (60ml) reserved pasta water
- Fresh basil leaves, for garnish
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 400°F (200°C). Place the cherry tomatoes and smashed garlic cloves on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread them in a single layer.
- 2Roast the Tomatoes — Roast for 20-25 minutes, until the tomatoes are blistered and have burst. The skins should be wrinkled and the juices will be bubbly. If they haven't burst after 20 minutes, give them a gentle press with a fork.
- 3Cook the Pasta — While the tomatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 8-12 minutes. Reserve 1/4 cup of the pasta water before draining.
- 4Combine Tomatoes and Cheese — As soon as the tomatoes are done, transfer them and all their juices to a large skillet or bowl. Add the Boursin cheese while the tomatoes are still hot. Stir until the cheese is fully melted and creates a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water.
- 5Toss with Pasta — Add the drained pasta to the skillet with the sauce. Toss well to coat every piece. If the sauce seems dry, add more pasta water a tablespoon at a time until it reaches a silky consistency.
- 6Season and Serve — Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil leaves. Serve immediately while hot.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
