Save This creamy Boursin cheese pasta with oven-roasted tomatoes delivers incredible flavor with minimal effort and leaves everyone at the table satisfied. The tangy, herbal notes of the cheese mingle perfectly with sweet, caramelized cherry tomatoes making it ideal for busy weeknights or whenever you crave comfort food with a hint of French flair.
The first time I made this was when a friend dropped by unexpectedly on a chilly evening. I tossed it together with pantry staples and was amazed at how restaurant worthy it tasted. Now it is a staple whenever I want something cozy but impressive.
Ingredients
- Pasta: 350 grams dried pasta such as penne or fusilli Look for bronze cut pasta for better sauce absorption
- Cherry tomatoes: 400 grams halved Go for ripe and fresh cherry tomatoes they caramelize best
- Olive oil: Adds flavor depth and helps the tomatoes roast Choose an extra virgin type for more aroma
- Sea salt: Enhances all flavors Opt for a flaked variety if possible
- Black pepper: Gives gentle heat and brightness Grind fresh from the pepper mill for a bigger punch
- Dried Italian herbs or herbes de Provence: Adds aromatic complexity
- Boursin Garlic and Fine Herbs cheese: One standard package tangy and creamy and essential for the sauce Choose the freshest you can find
- Reserved pasta water: Helps marry the sauce to the noodles Use the starchy water from boiling the pasta
- Heavy cream (optional): For extra silkiness Use a splash for an even richer finish
- Fresh parsley: Lends freshness and a pop of color Flat leaf is best for both flavor and garnish
- Lemon zest (optional): Adds brightness and cuts richness Use an unwaxed lemon for maximum aroma
- Parmesan cheese (optional): Finishing touch Opt for Parmigiano Reggiano and grate fresh
- Freshly ground black pepper: For garnish
Instructions
- Preheat and Prepare the Oven:
- Preheat the oven to two hundred degrees Celsius. Line a baking tray with parchment paper to prevent sticking and make cleanup easy
- Arrange and Season the Tomatoes:
- Place the halved cherry tomatoes cut side up on the baking tray. Drizzle with olive oil then sprinkle sea salt black pepper and dried herbs evenly over the tomatoes. Toss them gently with your hands so everything is glossy and well coated
- Roast the Tomatoes:
- Roast the tomatoes in the preheated oven for twenty to twenty five minutes. About halfway through gently toss the tomatoes so they roast evenly. Check they are bursting with juices and caramelized at the edges for the best flavor
- Cook the Pasta:
- While the tomatoes are roasting bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. About one minute before the pasta is done scoop out a quarter cup of the water and set aside. Drain the pasta well
- Combine Cheese and Pasta:
- Return the hot drained pasta to the pot with the heat turned off. Add the Boursin cheese in dollops and pour in the reserved pasta water. Stir thoroughly and patiently until all the cheese melts and coats every strand or shape of pasta
- Finish the Sauce:
- Add the roasted tomatoes along with all their pan juices into the pot. If you want extra creaminess add the heavy cream. Sprinkle in chopped parsley and lemon zest if using. Toss everything gently until the pasta glistens and the sauce is evenly distributed
- Serve and Garnish:
- Transfer the pasta onto plates or a serving dish while still warm. Garnish generously with more parsley freshly grated Parmesan and an extra twist of black pepper to finish
Save My favorite part of this recipe is the rich herby aroma that fills the kitchen once the Boursin melts into the pasta. Once my daughter helped zest the lemon and now she insists we never skip it because it makes the whole dish taste fresher.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. The sauce will thicken a bit but a splash of water or cream when reheating brings it right back to a silky consistency. Avoid freezing if possible since creamy sauces can separate after thawing
Ingredient Substitutions
Feel free to use any sturdy short pasta like rigatoni or even spaghetti if that is what you have. Vegan herbed cheese works well for dairy free diets and oat cream can replace heavy cream. Sun dried tomatoes packed in oil give a different savor if cherry tomatoes are unavailable
Serving Suggestions
Serve this pasta with a crisp green salad and crusty bread to soak up all the sauce. For a protein boost sprinkle in toasted pine nuts or serve alongside simply grilled chicken. A chilled glass of Sauvignon Blanc or dry rosé is a great pairing for grown up nights.
Cultural and Historical Context
Boursin cheese is a French classic dating back to the nineteen fifties prized for its herby richness. This dish leans into the flavors of Provence and Mediterranean home cooking using minimal ingredients in creative ways. There is a comfort factor reminiscent of both country kitchens and elegant bistros.
Save This pasta is comforting yet impressive and guaranteed to become a new weeknight favorite. Enjoy each bite with your favorite people for a simple touch of luxury at home.
Recipe Guide
- → Can I use different types of pasta?
Yes, penne, fusilli, or whole wheat and gluten-free pastas work equally well for this dish.
- → How can I add protein?
Add grilled chicken, sautéed shrimp, or crispy chickpeas to increase protein content.
- → Is there a dairy-free option?
Use vegan herb cheese and plant-based cream to make this meal dairy-free.
- → What makes the sauce creamy?
Boursin cheese melts into the hot pasta, and reserved pasta water and optional cream create a smooth texture.
- → Can I prepare this dish ahead?
You can roast tomatoes and cook pasta in advance; mix and reheat gently before serving.
- → Which herbs pair best?
Dried Italian herbs, herbes de Provence, and chopped parsley add complementary flavors to the overall taste.