How to Make the Best Boursin Pasta for Summer Nights

Creamy Boursin Pasta with Roasted Tomatoes

A quick and creamy weeknight dinner featuring Boursin cheese and roasted cherry tomatoes, perfect for busy evenings.

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Prep Time 10 minutes mins

Cook Time 32 minutes mins

Total Time 42 minutes mins

Servings: 1

Course: Dinner, Pasta, Quick Meals

Cuisine: American

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

  

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• 8 oz dry pasta (such as shells or any shape)
• 1 package (5.3 oz) Boursin herb and garlic cheese
• 4 cups cherry or grape tomatoes (any color) about 2 pints
• 2 cloves garlic, chopped
• 2 tablespoons California olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• freshly ground black pepper to taste
• freshly grated Parmesan cheese optional, for topping

Method

 

1. Preheat your oven to 400°F.
2. In an 8x12-inch baking dish, combine the cherry tomatoes, olive oil, and a generous grind of black pepper. Toss to coat.
3. Make a well in the center of the tomatoes and place the Boursin cheese block in the opening.
4. Bake for 30 minutes, until the tomatoes are softened and bursting.
5. While the tomatoes and cheese roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
6. After 30 minutes, switch the oven to broil on high. Broil the tomato and cheese mixture for 2 minutes, until the cheese is lightly golden and the tomatoes are charred.
7. Remove from the oven and stir in the chopped garlic, fresh parsley, and cooked pasta. Mix well until the pasta is evenly coated with the creamy sauce.
8. Serve immediately, topped with freshly grated Parmesan if desired.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 12gFat: 22gSaturated Fat: 10gCholesterol: 35mgSodium: 680mgFiber: 4gSugar: 8g

Notes

For a lighter version, use whole wheat or legume-based pasta. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of water or broth. To make ahead, assemble the tomatoes and cheese in the dish and refrigerate until ready to bake. Don't skip the broiling step—it adds depth of flavor. Serve with a simple green salad for a complete meal. If you can't find Boursin, substitute with a soft herb cheese like a garlic-and-herb goat cheese.

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Why You’ll Love This Boursin Pasta

Okay, I almost didn’t post this recipe. I’m serious. It’s so embarrassingly easy that I thought, “Is this even worth sharing?” But then I made it for the third time in a week, and my family was scraping the bowl clean, and I realized… yeah, this is exactly the kind of recipe we all need. You know those nights when you want something that feels special but you have zero energy left? This is that meal.

This boursin pasta is creamy, tangy, and packed with the sweet pop of roasted cherry tomatoes. And the best part? There’s no heavy cream involved. None. The Boursin cheese does all the work, melting into this silky, luxurious sauce that coats every single noodle. It’s basically magic. I’m telling you, this is the kind of quick pasta dinner that makes you look like a kitchen hero without breaking a sweat. Plus, it’s a one-dish situation (well, two if you count the pasta pot), so cleanup is a breeze. Perfect for those hot summer evenings when you don’t want to be stuck over a stove.

I’ve been making this boursin pasta recipe on repeat for the last few weeks, and it’s become my go-to for busy weeknights. It’s the definition of easy weeknight pasta. You just toss everything in a baking dish, let the oven do the work, and then stir in your cooked pasta. Done. It’s that simple. And honestly, it feels way more impressive than it should be. That’s my favorite kind of cooking.

Ingredients You’ll Need

Let’s talk about what goes into this creamy pasta without cream. The ingredient list is short, which is exactly what you want on a Tuesday night when you’re trying to figure out what’s for dinner. Here’s what you’ll need to grab:

• Dry pasta – I love using shells or fusilli for this. Anything with ridges or curves will grab that creamy sauce. Short, textured pasta is your friend here, not long strands.
• Boursin herb and garlic cheese – This is the star. The whole 5.3 oz package. Don’t skip it. This is what makes the boursin cheese pasta so incredibly creamy and flavorful.
• Cherry or grape tomatoes – About 4 cups (that’s roughly 2 pints). Any color works, but a mix of red, orange, and yellow looks gorgeous.
• Garlic – Two cloves, chopped. Fresh is best here.
• California olive oil – Two tablespoons. A good quality oil makes a difference.
• Fresh parsley – A tablespoon, chopped. It adds a fresh pop of color and flavor at the end.
• Salt and black pepper – To taste. Simple seasonings that let the cheese shine.
• Parmesan cheese – Optional, but I highly recommend it for a final garnish. Freshly grated is the way to go.

That’s it. Eight ingredients, and most of them are probably in your kitchen right now. The beauty of this pasta with soft cheese is that it doesn’t require a long list of fancy items. Just good, simple stuff that comes together beautifully.

How to Make Boursin Pasta

Alright, let’s get into the actual cooking. I’m going to walk you through the four main stages of making this boursin pasta. It’s way easier than you think. And don’t worry, I’ll share some tips along the way so you nail it every single time.

The first thing you want to do is preheat your oven to 400°F. While that’s heating up, grab an 8×12-inch baking dish. Toss in your cherry tomatoes, drizzle with the olive oil, and add a generous grind of black pepper. Give it a good toss so everything is coated. Then, make a little well in the center of the tomatoes and plop the block of Boursin cheese right in the middle. It should look like the cheese is sitting on a little throne of tomatoes. Pop that in the oven for 30 minutes.

While the tomatoes and cheese are roasting, bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it’s al dente. Don’t overcook it! You want it to have a little bite because it’s going to continue cooking slightly when you mix it with the hot sauce. Before you drain the pasta, here’s a pro tip: reserve about a cup of the pasta cooking water. That starchy liquid is liquid gold for thinning out the sauce later if you need it. Set it aside.

After 30 minutes, your tomatoes should be softened and starting to burst. The Boursin will be all melty and gorgeous. Now, switch your oven to broil on high. Broil the tomato and cheese mixture for about 2 minutes. Watch it closely – you want the cheese to get lightly golden and the tomatoes to get a little charred. This step adds so much depth of flavor. It’s not optional, trust me.

Pull the dish out of the oven. Stir in the chopped garlic and fresh parsley. Then add your drained pasta. Mix everything together until the pasta is evenly coated in that creamy, dreamy sauce. If it seems a little thick, add a splash of that reserved pasta water to loosen it up. Serve immediately, topped with freshly grated Parmesan if you’re feeling fancy. And that’s it. You just made restaurant-quality boursin pasta in your own kitchen.

Recipe Variations

One of the best things about this summer pasta is how adaptable it is. You can switch it up based on what you have in the fridge or what you’re craving. Here are some of my favorite ways to change it up:

• Add some protein: Cooked chicken, shrimp, or even salmon would be amazing here. Just cook your protein beforehand and stir it in at the end with the pasta. Nobody’s judging if you use leftover rotisserie chicken.
• Throw in extra veggies: Spinach is a great addition. Stir in a handful of fresh spinach right at the end when you add the pasta – it will wilt perfectly. You could also try mushrooms, zucchini, or broccoli. Just adjust the roasting time if needed.
• Switch up the cheese: Boursin comes in other flavors too! Basil & Chive, Shallot & Chive, or Cracked Black Pepper would all be delicious. You could even experiment with a soft herb goat cheese if you can’t find Boursin.
• Make it a complete meal: Serve this with a simple green salad on the side and some crusty bread to soak up every last bit of sauce. It’s the perfect light creamy pasta for a summer dinner.

Tips for the Best Results

I’ve made this boursin pasta a bunch of times now, and I’ve picked up a few tricks along the way. Here’s what I’ve learned to make sure it turns out perfect every single time:

• Don’t skip the broiling step. That extra 2 minutes under the broiler adds a smoky, charred flavor to the tomatoes and gives the cheese a beautiful golden top. It’s a game-changer.
• Reserve that pasta water. I said it before, but it’s worth repeating. Starchy pasta water helps the sauce come together and cling to the pasta. Add it a tablespoon at a time until the sauce is exactly how you like it.
• Choose the right pasta. Short, textured shapes like shells, fusilli, or rotini are best. They have nooks and crannies that grab the creamy sauce. Long pasta like spaghetti works, but it’s not as good at holding onto the sauce.
• Use good tomatoes. Since they’re a star ingredient, use the best cherry or grape tomatoes you can find. In the summer, that’s easy. Look for ones that are firm, bright, and smell like a tomato should.

Storage & Leftovers

This boursin cheese pasta makes great leftovers, which is always a win in my book. Here’s how to store and reheat it so it tastes just as good the next day:

• Storing: Place any leftovers in an airtight container and store them in the fridge for up to 4 days.
• Reheating: The sauce can thicken up in the fridge, so when you reheat it, add a splash of water or broth. Reheat gently in a pan on the stove or in the microwave, stirring occasionally, until it’s hot and creamy again.
• Freezing: You can freeze this dish! Let it cool completely, then transfer it to a freezer-safe bag or container. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.

Honestly, I think this pasta might even be better the next day. The flavors have time to meld together, and it’s just as satisfying. It’s the perfect one pot pasta for meal prep.

Frequently Asked Questions

Your Summer Dinner Hero

So there you have it. A boursin pasta that’s creamy, tangy, and almost too easy to be real. It’s the kind of recipe that makes you feel like you’ve pulled off something amazing, even when you barely tried. And honestly? That’s the best kind of cooking.

I hope you give this a try. Maybe tonight, when you’re staring at the fridge wondering what to make. Or this weekend, when you want something that feels a little special without spending hours in the kitchen. This cherry tomato pasta is ready for you. And I promise, it’s going to become a regular in your dinner rotation.

Now go make your dinner hero moment. You’ve got this.

If you loved this recipe, I’d love for you to share it! Pin it on Pinterest for later or tag me when you make it. Happy cooking!

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Source: Nutritional Information