Save to Pinterest There's something about Boursin cheese that makes you feel like you're cooking in a Parisian kitchen, even if you're just standing in your apartment on a Tuesday night. I discovered this dish by accident, really—I had this tub of Boursin sitting in my fridge and a pile of cherry tomatoes that needed using up before they turned soft. Instead of making something predictable, I decided to roast them together and see what happened. The moment that cheese melted into the warm tomato juices, my whole kitchen smelled like a herb garden mixed with caramelized sweetness, and I knew I'd found something special.
I made this for my roommate on a random weeknight when she came home stressed from work, and watching her face light up after one bite made me realize how powerful a simple, well-made meal can be. She asked for the recipe before she'd even finished eating, which felt like the highest compliment. Now whenever I make it, I think about how food has this quiet way of turning a rough day around.
Ingredients
- Cherry tomatoes (600 g): These little gems burst into sweetness as they roast, creating pockets of jammy flavor throughout your pasta. Look for ones that feel firm and smell faintly sweet at the stem.
- Boursin cheese (150 g): The star of this show—that creamy, herb-packed texture melts into the tomatoes and becomes your sauce without any cream or butter needed. Don't skip it or substitute it lightly.
- Garlic (3 cloves, minced): Fresh minced garlic roasts alongside the tomatoes and softens into something almost sweet and mellow, not harsh at all.
- Heavy cream (60 ml, optional): This is your insurance policy if you want an even silkier sauce, but honestly, the cheese and tomato juices are usually rich enough on their own.
- Dried pasta (350 g): Penne, fusilli, or any short shape works beautifully here because it catches and holds onto all that creamy tomato sauce.
- Extra virgin olive oil (2 tbsp): Use a good one—you'll taste it here, not buried under other flavors.
- Salt, black pepper, and red pepper flakes: Season boldly; the roasting process mellows things out, so don't be shy.
- Fresh basil for garnish: A handful torn right before serving brings brightness and stops the dish from feeling too heavy.
Instructions
- Fire up the oven and prep your tomatoes:
- Preheat to 400°F and toss your cherry tomatoes with minced garlic, olive oil, salt, pepper, and red pepper flakes in a large baking dish. You're creating a bed for the star ingredient.
- Nestle in the cheese:
- Place the whole round of Boursin right in the center of the tomatoes and drizzle a little more oil over it. It looks humble now, but trust the process.
- Roast until magic happens:
- Let everything sit in the oven for 25–30 minutes until the tomatoes burst and wrinkle slightly, their edges caramelized and the cheese completely melted and soft. You'll know it's ready when the smell alone makes you hungry.
- Cook your pasta at the same time:
- While the oven does the work, get a pot of salted water boiling and cook your pasta until it's just al dente. This timing matters because you want everything hot when you combine them.
- Make the sauce:
- Pull the baking dish out and use a spoon to stir the melted Boursin through the tomatoes, mixing it all together into a creamy sauce. Add that heavy cream now if you're going for extra richness.
- Bring it all together:
- Drain your pasta (after saving about half a cup of starchy water) and add it directly to the baking dish. Toss everything together, adding splashes of pasta water until it's coated in sauce and moves easily on the plate.
- Taste and finish:
- Adjust the seasoning, tear some fresh basil over the top, and serve while everything is still warm.
Save to Pinterest There was a moment, standing in my kitchen with steam rising from the baking dish, when I realized this dish had become more than just dinner. It was a small ritual, proof that good food doesn't need to be complicated to feel like love.
Why This Recipe Works
The genius of this dish is in its simplicity and how the Boursin does the heavy lifting. You're not building layers of flavor or fussing with complicated techniques. Instead, you're letting good ingredients work together naturally—the cheese provides salt, herbs, and creaminess, the tomatoes bring sweetness and acidity, and the pasta just ties it all together. It's the kind of dish that reminds you why people love cooking in the first place.
Timing and Make-Ahead Tricks
The beauty of roasting everything together is that you can prep your baking dish an hour or two ahead, cover it, and slide it into the oven whenever you're ready. The only real time crunch is cooking the pasta right before you eat, but that's just minutes. I've also made this with leftover roasted tomatoes from other meals, which cuts your cooking time nearly in half if you're in a rush.
Ways to Make It Your Own
While this dish is perfect as written, it's also incredibly forgiving and open to whatever you have hanging around. Spinach wilts right into the warm sauce, zucchini and mushrooms roast beautifully alongside the tomatoes, and a handful of torn mozzarella scattered on top adds another layer of creamy indulgence. Some people crumble a little crispy bacon over it, or top with grilled chicken or shrimp for a protein boost.
- Stir in fresh spinach or add roasted zucchini for extra vegetables without changing the core of the dish.
- A drizzle of good balsamic vinegar at the end brings a subtle sweetness and complexity.
- Whole wheat or gluten-free pasta swaps work seamlessly and don't change the flavor one bit.
Save to Pinterest This is the kind of meal that quietly becomes a favorite, the one you find yourself craving on ordinary evenings and making for people you want to impress. Once you've made it a few times, you'll stop thinking of it as a recipe and start thinking of it as something you just know how to make.
Common Questions
- → What type of pasta works best?
Penne or fusilli work well as their shapes hold the creamy sauce nicely, but any dried pasta preferred can be used.
- → Can I substitute Boursin cheese?
Soft, herbed cheeses with garlic notes can be alternatives, but Boursin provides the signature creamy, tangy flavor.
- → Is roasting tomatoes necessary?
Roasting caramelizes the cherry tomatoes, enhancing sweetness and depth, which blends beautifully into the sauce.
- → How to make the sauce creamier?
Adding a splash of heavy cream after roasting enriches the sauce for an extra smooth texture.
- → Can this dish be made gluten-free?
Yes, substituting regular pasta with gluten-free varieties maintains the dish’s texture and comfort.