Boursin Tomato Pasta
If you have been looking for a pasta recipe that practically makes itself, this Boursin Tomato Pasta is about to become your new favorite weeknight dinner. We are roasting cherry tomatoes with garlic and a wheel of Boursin Garlic & Herb cheese until everything is blistered, melty, and absolutely irresistible. Then we toss it all with pasta and top it with crispy garlic breadcrumbs for the best finishing touch.
What we love most about this recipe is how little effort it actually takes. You pop everything in the oven, and while it roasts, you cook your pasta. When it all comes together in the baking dish, you get this rich, creamy sauce packed with roasted tomato flavor and that herby Boursin goodness. The crispy garlic breadcrumbs on top take it over the top in the best way.
If you are a fan of easy, saucy pasta dinners, we have a few more recipes you are going to want to bookmark. Our Burrata Pasta is another creamy dream you will want to make on repeat, and our Pasta with Spinach and Tomatoes is a quick and fresh option perfect for busy nights. And if you want something a little different, our Spanakopita Pasta brings all those classic flavors to the table in one easy dish.
Table of contents
Why You’ll Love This Recipe
- No stirring required. You just toss everything in a baking dish, pop it in the oven, and let the heat do the work. The sauce basically makes itself.
- Big, bold flavor with simple ingredients. Boursin cheese, roasted tomatoes, garlic, and a handful of pantry staples come together to create a sauce that tastes like you spent way more time in the kitchen than you actually did.
- Ready in under 30 minutes. From prep to plate, this dish comes together quickly enough for a busy weeknight but feels special enough to serve to guests.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses two pints of cherry or grape tomatoes, whole garlic cloves, olive oil, smoked paprika, maple syrup, red pepper flakes, salt and black pepper, and one wheel of Boursin Garlic & Herb cheese as the star of the sauce. For the pasta, you will need spaghetti or your favorite pasta shape along with some reserved pasta water. The crispy garlic breadcrumbs are made with panko, olive oil, sliced garlic, and a pinch of salt. Fresh parsley makes a great optional garnish to finish everything off.
Variations
- Make it vegetable-loaded. Add a handful of baby spinach or arugula directly to the baking dish after it comes out of the oven. The residual heat will wilt it right into the sauce.
- Swap the cheese. If you cannot find Boursin, a block of cream cheese or a round of herbed goat cheese works really well here and gives you a similar creamy, tangy result.
- Try it with a different pasta shape. Penne, rigatoni, or orecchiette all work beautifully here — their ridges and curves catch the creamy sauce even better than spaghetti.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a baking dish, toss the cherry tomatoes and garlic cloves with olive oil, smoked paprika, maple syrup, red pepper flakes, salt, and pepper. Nestle the wheel of Boursin cheese in the center.
- Roast for 25–30 minutes, until tomatoes are blistered and bursting, and garlic is golden. Meanwhile, toast the breadcrumbs and cook the pasta.
- Once the tomato pan is out of the oven, use a fork or spoon to mash the softened garlic and burst tomatoes into the melted Boursin until it forms a creamy, rustic sauce.
- Add the drained pasta directly to the baking dish, along with a splash of reserved pasta water. Toss well until evenly coated. Add more water as needed for a silky texture.
Expert Tips
- Do not skip the pasta water. That starchy water is what helps bring the sauce together and gives it that silky, creamy texture. Add it a little at a time until the sauce coats every strand of pasta perfectly.
- Let the tomatoes roast long enough. You want them blistered and bursting, not just softened. That caramelization is where all the deep, sweet flavor comes from, so give them the full 25 to 30 minutes.
- Make the breadcrumbs fresh. They only take about 5 minutes and the difference between store-bought canned breadcrumbs and a freshly toasted, garlicky panko is massive. Do not skip this step.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! While Garlic & Herb is the classic choice for this dish, any flavor of Boursin will work. The Shallot & Chive or even the Pepper variety would all be delicious in this sauce.
Spaghetti is a great choice because the sauce clings to it so nicely, but this Boursin Tomato Pasta works well with any pasta shape you love. Rigatoni, penne, or even bow ties are all great options.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce back up. Keep the breadcrumbs stored separately so they stay crispy.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Boursin Tomato Pasta
Equipment
- 9×13-inch baking dish
- large pot
- Colander
- small skillet
- wooden spoon or spatula
- Measuring spoons
- Fork or spoon
- Serving bowls
Ingredients
- 2 pints cherry or grape tomatoes
- 4 whole garlic cloves peeled
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- 1 teaspoon maple syrup
- ¼ teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 wheel Boursin Garlic & Herb cheese about 150g
- 10-12 ounces spaghetti or pasta of choice or pasta of choice
- ½ cup reserved pasta water
For the Crispy Garlic Breadcrumbs
- ½ cup panko or fine breadcrumbs or fine breadcrumbs
- 1 tablespoon olive oil
- 1 garlic clove thinly sliced or minced
- Pinch salt
- Fresh parsley optional garnish
Instructions
- Preheat the oven to 400°F.
- Add the cherry tomatoes and whole garlic cloves to a baking dish. Drizzle with 1 tablespoon of olive oil and season with smoked paprika, maple syrup, red pepper flakes, salt, and black pepper. Toss to coat.
- Place the wheel of Garlic & Herb Boursin cheese in the center of the baking dish.
- Roast for 25 to 30 minutes, or until the tomatoes are blistered and bursting and the garlic is soft and golden.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- Before draining, reserve ½ cup of the pasta water. Drain the pasta and set aside.
- To make the crispy garlic breadcrumbs, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the sliced or minced garlic and breadcrumbs.
- Cook, stirring frequently, for 3 to 5 minutes, or until the breadcrumbs are golden brown and fragrant. Season with a pinch of salt and remove from the heat.
- Remove the baking dish from the oven. Using a fork or spoon, mash the softened garlic cloves and burst the tomatoes into the melted Boursin cheese to create a creamy, rustic sauce.
- Add the cooked pasta directly to the baking dish. Pour in a splash of the reserved pasta water and toss until the pasta is evenly coated. Add more pasta water as needed to create a silky sauce.
- Divide the pasta among serving bowls and top generously with the crispy garlic breadcrumbs.
- Garnish with chopped fresh parsley and grated Parmesan cheese, if desired, and serve immediately.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
