Boursin Cheese Pasta

Once you try my Boursin cheese pasta recipe, it’ll become a staple for busy weeknights! It features al dente pasta with cherry tomatoes, creamy Boursin cheese, and fresh basil. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 414kcal

Author Arman Liew

Ingredients

5 1/2 ounces Boursin cheese
1 1/2 cups cherry tomatoes
2 tablespoons + 1 teaspoon olive oil
4 cloves garlic minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
2 cups pasta uncooked
1/4 cup water pasta cooking water
1/2 cup parmesan cheese freshly grated
1/4 cup basil chopped

Instructions

Preheat the oven to 200C/400F.
In a medium casserole dish, place the cherry tomatoes and spread out in an even layer. Drizzle with olive oil, salt, pepper, red pepper flakes, and garlic.
Place the Boursin cheese on top of the tomatoes and bake for 20 minutes.
Cook the pasta as per the package instructions, reserving 1/4 cup of the cooking water.
Remove the dish from the oven and gently stir the tomatoes and cheese together. Add the pasta and pasta cooking water and mix until combined. Fold through the parmesan cheese and basil and serve immediately.

Video

Notes

Pasta shape: Short tube pasta, please, like rigatoni, farfalle, or rigatoni.
Leftovers: Keep covered in the fridge for up to 4 days or the freezer for up to 3 months.
Reheating: I like to microwave portions with a splash of milk in 30-second intervals.

Nutrition