🍅 Boursin and Tomato Pasta in Under 30 Minutes

Closeup of spoon full of cheesy tomato pasta and basil.

🍅 Boursin and Tomato Pasta in Under 30 Minutes

Try our quick and tasty Boursin and Tomato Pasta, packed with juicy tomatoes and a creamy, flavorful sauce. This kid-friendly dish is perfect for busy weeknights!

Course Dinner, Lunch, Main Course

Cuisine American, Americanized Italian, Italian

Prep Time 8

Cook Time 20

Total Time 28

Servings

Calories 339.2kcal

Author Marcie & Julie

Equipment

1 casserole dish 9x13
1 medium pot

Ingredients

3 cups cherry tomatoes
4-5 garlic cloves minced
1 small shallot finely chopped
3 Tbsp olive oil
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp fresh, chopped parsley
1 package of Boursin cheese any variety- we used Garlic Herbs
8-10 ounces dry pasta we used Cavatappi
1/4 cup pasta water
1 small handful fresh basil torn into small pieces
1/4 cup shaved parmesan optional
1/2 tsp red pepper flakes optional

Instructions

Set oven to 425°. In a casserole dish, toss tomatoes with minced garlic, chopped shallot, oil, seasonings and parsley.
Place Boursin cheese in the center of the tomatoes and bake in the oven for 20 minutes, or until tomatoes start to slightly burst or look slightly wrinkled.
Meanwhile, cook pasta al dente according to instructions on package, reserving 1/4 cup of pasta water.
Remove dish from the oven. Add in reserved pasta water, cooked pasta, and basil, and mix together. Serve with parmesan or red pepper flakes, as desired.

Video

Notes

Finely chop the shallot so it cooks through evenly and doesn’t stay crunchy.
Don’t overcrowd the pan—spacing the tomatoes helps them cook evenly and reach the right temp.
Keep an eye on the tomatoes—they should be just starting to burst or look a little wrinkly, not totally mushy. If overcooked, the tomatoes may release too much liquid which can make your sauce too watery.
Adjust seasoning. Feel free to add more or less salt, pepper or Italian seasoning to your tomatoes and veggies as desired. Depending on which variety of Boursin you use, you may want to add to or tone down your flavors.
Choose the right pasta. The pasta should be twirly, twisty or have grooves to hold your sauce, like Cavatappi, or rotini.
Salt the pasta water– This helps season each noodle and boost the flavor of the Boursin and tomato recipe.
Cook pasta al dente (so it’s slightly firm when bitten). If the pasta is left too long in the boiling water or sauce, it can become mushy.
Stir the Boursin into the pasta until it’s fully melted and creamy. If it’s not mixed well, you might end up with clumps instead of a smooth sauce.

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