Save to Pinterest This Boursin cheese pasta with roasted tomatoes is my go-to when I want something indulgent in under an hour but still fresh and packed with flavor. Creamy herbed cheese melts right into warm noodles, while blistered tomatoes bring a sweet and tangy punch. If you love comfort food that tastes like it took all day, you will love this.
The first time I tried this recipe was on a Thursday evening when everyone was tired and hungry and it was an instant win. Now it is what we make when we want a cozy but impressive pasta night without extra fuss.
Ingredients
- Dried pasta: Choose penne or fusilli for the way they catch sauce
- Cherry tomatoes: Pick ripe, glossy ones for juiciness they become extra sweet after roasting
- Olive oil: Use extra virgin for richness and a hint of fruitiness
- Sea salt: Brings out the flavors in both tomatoes and cheese
- Black pepper: Use fresh cracked for a punchy heat
- Dried Italian herbs or herbes de Provence: Either blend gives a fragrant herbal lift
- Boursin Garlic and Fine Herbs cheese: The creamy star with hints of garlic and chive go for the original
- Pasta water: A little helps make the sauce silky and helps the cheese coat each noodle
- Heavy cream: Optional but adds extra richness
- Fresh parsley: For grassy freshness in each bite reserve some for garnish
- Lemon zest: Optional but brightens the sauce with citrus
- Parmesan cheese: Optional for serving gives a nutty finish
- Fresh ground black pepper: For a final touch before serving
Instructions
- Preheat the Oven:
- Set your oven to 200 degrees Celsius or 400 degrees Fahrenheit and cover your baking tray with parchment paper to prevent the tomatoes from sticking and to make cleanup simple
- Roast the Tomatoes:
- Cut all your cherry tomatoes in half and spread them onto the tray try to keep them cut side up for extra caramelization Drizzle the tomatoes with olive oil then sprinkle them with sea salt black pepper and Italian herbs toss them to coat evenly Roast in the hot oven for about 20 to 25 minutes stirring them halfway so all sides cook evenly you want them to be soft with some juices released and caramelized edges forming
- Boil the Pasta:
- While the tomatoes are roasting fill a large pot with water and bring to a boil add a generous pinch of salt then drop in your dried pasta Stir occasionally so the pasta does not stick and cook until just al dente this usually means about a minute less than recommended on the package Just before draining scoop out a quarter cup of the starchy pasta water and set aside then drain the pasta well
- Make the Sauce:
- Turn off the heat under your empty pasta pot and add the hot drained noodles back in Break up the Boursin cheese and add it directly to the pasta along with the reserved pasta water Stir well until the cheese melts completely and coats all the noodles the sauce should look creamy with no lumps
- Add the Roasted Tomatoes:
- Scrape all the roasted tomatoes and their juices into the pot with the pasta and cheese sauce If you want a creamier texture pour in heavy cream now then add your chopped parsley and lemon zest if using Use a gentle hand when tossing everything together so the tomatoes stay mostly intact and the sauce becomes evenly distributed
- Finish and Serve:
- Immediately divide the hot pasta between plates Sprinkle extra chopped parsley over each serving If you like add a shower of freshly grated Parmesan and a final grind of black pepper for depth and aroma Serve at once while everything is still warm and creamy
Save to Pinterest I have a special soft spot for the Boursin cheese here because it is what my grandmother always put on her Sunday vegetable platter. The herby punch brings me right back to her kitchen with every bite. And every time we toss the roasted tomatoes with noodles my kids race each other to get the sweetest bites.
Storage Tips
This pasta keeps well in a sealed container in the fridge for up to three days. If reheating add a tiny splash of water or milk to loosen the sauce. To freeze let it cool fully then transfer to a lidded freezer-safe container. Thaw overnight in the fridge and reheat gently with a bit of extra cream or water so the sauce revives.
Ingredient Substitutions
Any small pasta shape can work here including whole wheat or gluten free if needed. For vegan swaps use a plant-based herb cheese and non-dairy cream. Not a fan of tomatoes Try roasted bell peppers or zucchini. Spinach stirred in at the end is a nice touch especially if you want more greens.
Serving Suggestions
Serve as a full meal with a fresh leafy salad on the side. Garlic bread or toasted baguette is perfect for catching any extra sauce left on the plate. To add protein top it with sliced grilled chicken or sautéed shrimp or just some toasted pine nuts for crunch.
Cultural Notes
Boursin cheese is a creamy French classic that was created in Normandy in the 1950s so this dish nods to simple French comfort food. The roasted tomato technique adds Mediterranean notes while the creamy sauce is a little nod to Italian pasta traditions. Bring this out for casual dinner parties and it will always feel a bit special.
Save to Pinterest Every time I share this recipe friends tell me it is easy, delicious, and endlessly flexible. I hope this pasta brings a cozy, flavorful moment to your table too.
Common Recipe Questions
- → What type of pasta works best for this dish?
Penne, fusilli, or any short dried pasta hold the creamy sauce and roasted tomatoes well for balanced bites.
- → Can I substitute Boursin cheese?
Yes, you can use any soft herb cheese or a vegan alternative for similar creaminess and herbal flavor.
- → Is cream necessary in the sauce?
Cream is optional and will add extra richness but is not essential for a creamy texture if omitted.
- → How do I roast the tomatoes?
Halved cherry tomatoes are tossed with oil, herbs, salt, and pepper, then baked until soft and caramelized.
- → Are there gluten-free options?
Yes, substitute the pasta with gluten-free or whole wheat varieties according to dietary needs.
- → What is the recommended garnish?
Fresh parsley, grated Parmesan cheese, and extra black pepper enhance both presentation and flavor.