Boursin Cheese Pasta Roasted Tomatoes (Printer-friendly)

A creamy pasta with roasted cherry tomatoes and melted herbed cheese for a simple indulgence.

# What You'll Need:

→ Vegetables

01 - 1.3 lbs cherry tomatoes, whole
02 - 3 cloves garlic, minced

→ Dairy

03 - 5.3 oz Boursin cheese (Garlic & Fine Herbs), whole round
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 leaves, for garnish

# How To Make It:

01 - Set the oven to 400°F and allow it to reach temperature.
02 - Place cherry tomatoes in a large baking dish; drizzle with olive oil, add minced garlic, salt, pepper, and red pepper flakes if using, then toss to coat evenly.
03 - Place the whole Boursin cheese round in the center of the tomatoes and drizzle a little olive oil over the cheese.
04 - Bake for 25 to 30 minutes until tomatoes burst, caramelize, and cheese is soft and melted.
05 - Boil pasta in salted water until al dente following package instructions; reserve 1/2 cup cooking water and drain pasta.
06 - Remove baking dish from oven; stir the melted cheese into the tomatoes to form a creamy sauce; add heavy cream if desired.
07 - Add the drained pasta and reserved pasta water to the baking dish and toss until pasta is evenly coated.
08 - Adjust seasoning to taste and garnish with fresh basil before serving.

# Expert Advice:

01 -
  • It uses one dish for roasting and mixing, so cleanup is almost non existent.
  • The Boursin does all the flavoring work, no need to measure out herbs or fuss with spices.
  • It looks impressive enough to serve guests but comes together faster than ordering takeout.
  • Leftovers taste even better the next day when the pasta soaks up more of that creamy tomato sauce.
02 -
  • Don't skip reserving the pasta water, it's the secret to a silky sauce that coats instead of clumps.
  • Use a baking dish large enough to spread the tomatoes in a single layer, or they'll steam instead of roast.
  • Let the dish rest for a minute or two after tossing, the sauce thickens slightly and clings better to the pasta.
03 -
  • Use the ripest, sweetest cherry tomatoes you can find, they make all the difference in the sauce.
  • If your Boursin is cold from the fridge, let it sit out for a few minutes before baking so it melts more evenly.
  • Toss the pasta in the baking dish instead of a separate bowl, it picks up all those caramelized bits stuck to the bottom.
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