Boursin Tomato Pasta

Creamy Boursin cheese, sweet burst tomatoes and 30 minutes in the oven make this weeknight pasta feel like kitchen sorcery. It’s a meal I come back to time and time again!

Recipe by Erica on August 2, 2023

Prep time: PT5M

Cook time: PT30M

Total time: PT35M

Rating

4.9 stars ( reviews)

Keywords

tomatoes, summer, meal prep, easy

Ingredients

3 cups cherry (or grape) tomatoes
1 whole head garlic, cloves broken apart and root end chopped off each
1 5.2oz round Boursin cheese
¼ cup extra virgin olive oil
10oz short-cut pasta
3/4 cup starchy pasta water
3 cups chopped fresh spinach (optional)
Fresh basil, chiffonade

Cuisine

Italian

Steps

Preheat the oven to 425 degrees. Place the boursin cheese in a 13×9 baking dish. Add the tomatoes. Chop off the root end of the cloves of garlic. This makes it easier to squeeze the roasted garlic out of the peel. Add the garlic cloves to the pan. Drizzle everythang with olive oil. Season with salt and pepper and a pinch of crushed red pepper flakes if you’re spicy like that.
Pop the pan in the oven and roast for 30 minutes until the tomatoes are bursting, the garlic is golden brown and roasted and the cheese is beginning to brown on top. Sometimes I like to finish with one minute on broil just to get that extra toasty color on the tomatoes and cheese. Remove from oven and squeeze the garlic cloves out of the peel (try not to burn your fingertips off) and then use a fork to mash the garlic into a smooshy paste.
While the tomatoes and cheese are roasting bring a large pot of salted water to a boil. (I like to use a huge pinch of kosher salt) Cook your favorite pasta according to the package directions. Reserve ¾ cup of the starchy pasta water. Drain and add the cooked pasta to the garlic/tomatoes/cheese. Give it a first toss. Add the chopped spinach and basil along with half of the reserved pasta water. Stir again, until the cheese, starchy water, roasted garlic paste and tomatoes form a sauce that coats the pasta, adding more water to reach your desired level of sauciness (I use the full ¾ cup of water).
Scoop into bowls and top with more fresh basil, grated parmesan cheese and fresh cracked black pepper if desired! MUAH. Doesn’t get much easier or tastier than this my lovelies.

Nutitrion

Serving Size: 1/4 recipe
Calories: 433 calories
Carbohydrates: 50.2 g
Protein: 16.1 g
Fat: 19.2 g
Saturated Fat: 6.9 g
Trans Fat: 0 g
Cholesterol: 16.3 mg
Sodium: 190.3 mg
Sugar: 4.6 g

Reviews

veenaazmanov on 2023-08-05 (5 stars):
Yes a meal my family will feast on. Love the combination of ingredients like tomatoes, spinach, cheese and garlic. Burst of all flavors. Quick and easy to make too.
Anjali on 2023-08-05 (5 stars):
Love this variation of the classic TikTok recipe!! This turned out perfectly and the spinach added a nice fresh element to the dish too!
Dannii on 2023-08-05 (5 stars):
The tomato twist on this boursin pasta was amazing. So light and fresh.
Holly on 2023-08-05 (5 stars):
This turned out so good! I am not a huge fan of feta, but I LOVE me some Boursin cheese. Thanks for the great variation of this recipe. I threw some grilled chicken on top and the whole family gobbled it up.
Lauren on 2023-08-06 (5 stars):
Made this for dinner tonight and it was fantastic! I had a bunch of cherry tomatoes from my garden that I needed to use and this was perfect! So simple and easy and quick to make! My family raved about it. Will definitely be making this again and again. Every recipe I’ve made of yours has been excellent! Thanks for all of your work!
Joanne on 2023-08-08 (5 stars):
This was sooo good. I enjoyed it actually more than the version with the feta. I used the garlic and herb Boursin, and didn’t have spinach but threw in some broccoli florets to cook with the pasta for the last 2 minutes. Definitely will make again … and again. 😊
anna on 2023-08-12 (5 stars):
This was so delicious and easy to make. I used chickpea pasta to add protein. I love all your recipes!
Linda on 2023-08-29 (5 stars):
I have made this twice now and love it, so easy and tasty! I add a ton of spinach. Also, I use my silicon edged tongs to remove the garlic husks - really easy and I don't have to wait for the garlic to cool. I added some sun dried tomatoes this time around and it was great!
Nan on 2023-09-28 (5 stars):
This was so good! I was just looking for something to do with Boursin. I did it exactly as the recipe stated without the spinach. I will make this again for sure.
NMHR on 2023-10-06 (5 stars):
I was so excited to finally make one of your recipes. My friend brought me many organic cherry tomatoes from her garden and I was happy to find your recipe. So easy and delicious. The pasta water makes it the perfect consistency! My husband and I eat vegetarian and I look forward to trying many of your other meatless dishes! He didn't talk much while eating this one 😁
Nikki on 2023-11-29 (5 stars):
So easy & so good!
Lexi on 2023-12-20 (5 stars):
Never even reviewed a recipe before, but this pasta sauce was so fresh and flavorful I had to add my rating. Reminds me of Marry-Me chicken sauce. I added a dash of onion powder and a little squeeze of honey to my sauce.
Becca on 2024-05-06 (5 stars):
A family favorite!!!
Susan Marcellus on 2024-05-22 (5 stars):
Loved this recipe so I had to thank you for posting it. It will definitely be on my rotation menu!
Sue S on 2024-08-28 (5 stars):
So quick and easy. My husband loved it.
Susan Rosenthall on 2024-10-07 (4 stars):
I made this the other night, and it was as delicious as everyone else has said. However, I had enough for a second meal, so I refrigerated it. And when I got it out and reheated it the second night, it had lost all the creaminess I had when I first made it. Instead, it was all greasy -- yuck!! Is there some way I can restore it to its original creaminess? Help please!!
LK on 2025-04-24 (5 stars):
I made this for a potluck at school and it was great! I meshed this recipe with your similar one using orzo and it was a hit! Thanks!
Cassandra on 2025-06-26 (5 stars):
I made this for the second time tonight and it went a lot more smoothly than first time and turned out better. This time I left the garlic in a bunch instead of spreading it all over the pan so I didn’t have to dig around in it trying to find all the cloves to squish. 😆 I also didn’t slice the tomatoes this time and kept them whole, which made it much more flavorful and less watery. Lastly I added mushrooms and chicken sausage. It smelled like an Italian restaurant and was sooooo good. We are never let down by one of Erica’s recipes!
CJ on 2026-02-25 (5 stars):
So delicious and easy! Will make again!