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This Boursin pasta with roasted cherry tomatoes and ultra-creamy sauce is ready in just 20 minutes! A delicious, easy-to-make dish, perfect for those lazy weeknights. And if you like these pasta, I'm sure you'll love my pasta with cream of red peppers and burrata or my pasta with garlic confit!
Why you'll love them
- They're super-easy to make, with just a handful of ingredients, all basic and simple to find and use.
- They're vegetarian and so delicious, with juicy oven-roasted cherry tomatoes and an incredibly creamy sauce.
- They're perfect for any occasion: lunch on the go, a gourmet lazy dinner, a meal with friends, etc…
Ingredients
You can find a full list of ingredients and measurements in the recipe card below.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Cherry tomatoes: they're in peak season from June to September included, so make the most of it!
- Herbs: I recommend herbes de Provence and fresh basil.
- Chilli flakes, which you can replace with a pinch of cayenne pepper if you can't find any.
- A block of Boursin cheese: I recommend the shallot & chive version, which is perfect for this recipe. The "garlic & fine herbs" version can also be used, but I recommend adding ½ sliced red onion to the baking dish.
- Pasta: I used Pipe Rigate, but you can use any type of pasta (Penne, Linguine, Papardelle, Tagliatelle, Orrechiette, etc.).
Customize this recipe
Feel free to modify this recipe to suit your tastes, and adapt it according to whether you want to make it a main course or a side dish. I suggest several options:
- Protein: you can add chicken, salmon or even shrimp. Cook the proteins beforehand and add them at the end of the recipe.
- Other vegetables: in addition to or instead of cherry tomatoes. Broccoli, button mushrooms, zucchinis, carrots, eggplants, butternut, leeks, etc… Adapt according to the season!
- A salad to accompany the Boursin pasta.
- Bread, like this Ciabatta bread, pita bread or cheese naan, for even more cheese!
How to make these Boursin pasta?
Recipe details and quantities are in the recipe card below.
- Preheat your oven to 440°F/230°C in natural convection mode.
- Place the cherry tomatoes, minced garlic, herbs de Provence and chili flakes in an ovenproof dish.
- Put the Boursin in the center and drizzle with olive oil. Toss the ingredients around the Boursin and bake for 20 minutes.
- Meanwhile, cook the pasta for the time indicated on the packaging, reserving a large ladle of pasta water.
- Once cooked, add the drained pasta to the Boursin dish, 4 to 6 tablespoons of cooking water, salt and black pepper to taste and mix well.
- Serve on plates and garnish with fresh chopped basil.
Vegan, gluten-free and dairy-free version
- To make this recipe vegan, use semolina pasta and vegetable Boursin.
- To make this recipe gluten-free, use gluten-free pasta.
- To make this recipe lactose-free, use a vegetable Boursin.
Chef's Tips
Use pasta cooking water: save a little pasta cooking water to make the sauce a little creamier/liquid, depending on your taste.
Frequently Asked Questions
It's a fresh French cheese made from cow's milk, with different flavors: shallot & chives, garlic & fine herbs (the best known), figs & 3 walnuts, black pepper or walnut trio.
I recommend making them at the last minute, because they'll taste better. But as they can be kept for 4 days, yes, you can make them in advance. Just add one or two tablespoons of water before reheating, to obtain a creamy sauce.
I recommend the shallot & chives one. But the garlic & fine herbs one can also work, just add ½ sliced red onion to the baking dish.
Spread it on toast, add it to a dip, add it to gnocchi, add it to lasagne, add it to soup to give it a bit of flavor, add it to grilled vegetables… In short, there are so many possible uses!
Yes, like oven-baked feta, it's a cheese that, when properly heated, crushes and blends with other ingredients to form a delicious and incredibly creamy sauce.
Yes, no problem at all! Just be sure to follow the temperature instructions in the recipe.
In almost all supermarkets, in the fromage frais section.
Storage / freezing
Once cold, place the Boursin pasta in an airtight container. Put them in your fridge and you'll be able to keep them for 4 days.
The sauce may solidify a little after being in the fridge, so don't hesitate to add a tablespoon or two of water before reheating, for a creamy sauce.
You can also freeze them: once cold, place them in a freezer bag on which you've written the name of the recipe and the date. Just pop them in the freezer.
More cheesy recipes
- Cheese Gougères (French cheese puffs)
- Best spicy Mac and Cheese (super creamy)
- 3-cheese Grilled Cheese
If you make these Boursin pasta, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy creamy Boursin pasta
Ingredients
- 2 garlic cloves minced
- ½ pint cherry tomatoes
- 2 tablespoons herbs de Provence
- 1 tablespoon chili flakes
- 1 Boursin shallot & chive
- 2 tablespoons olive oil
- 6.5 oz. pasta
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh basil chopped
Instructions
- Preheat your oven to 440°F/230°C in natural convection mode.
- Place the cherry tomatoes, minced garlic, herbs de Provence and chili flakes in an ovenproof dish.
- Put the Boursin in the center and drizzle with olive oil. Toss the ingredients around the Boursin and bake for 20 minutes.
- Meanwhile, cook the pasta for the time indicated on the packaging, reserving a large ladle of pasta water.
- Once cooked, add the drained pasta to the Boursin dish, 4 to 6 tablespoons of cooking water, salt and black pepper to taste and mix well. Serve on plates and garnish with fresh chopped basil.
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