Creamy Boursin Pasta
Creamy Boursin Pasta
Ingredients
- 2 pints cherry tomatoes
- 5 garlic, cloves, peeled
- 1 block Boursin cheese, (5.2 ounce)
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh basil, leaves, divided
- 12 ounces penne pasta
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup pasta water, reserved from cooking
Instructions
- 1
Preheat your oven to 425°F. Bring a large pot of salted water to a boil for the pasta.
⏱️ 5 min•🌡️ 425
- 2
In a large baking dish, combine the cherry tomatoes and peeled garlic cloves. Place the block of Boursin cheese in the center of the dish, nestled among the tomatoes and garlic.
⏱️ 2 min
- 3
Drizzle the olive oil generously over all the ingredients in the baking dish. Sprinkle the red pepper flakes evenly over the top.
⏱️ 1 min
- 4
Place the baking dish into the preheated oven and bake for 20 minutes, or until the tomatoes have burst and softened, and the Boursin cheese is melted and bubbly.
⏱️ 20 min•🌡️ 425
- 5
While the vegetables and cheese are roasting, cook the penne pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
⏱️ 10 min
- 6
Carefully remove the baking dish from the oven. Use a fork to gently break up a few of the burst tomatoes. Stir the melted Boursin cheese, roasted tomatoes, and garlic together in the baking dish until well combined and creamy.
⏱️ 2 min
- 7
Add half of the fresh basil leaves to the mixture in the baking dish and stir again.
⏱️ 1 min
- 8
Add the drained cooked pasta to the baking dish. Pour in the reserved pasta water and sprinkle with the grated Parmesan cheese.
⏱️ 1 min
- 9
Mix all ingredients thoroughly until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add a little more pasta water until desired consistency is reached.
⏱️ 2 min
- 10
Serve immediately, garnished with the remaining fresh basil leaves and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Boursin Pasta
- 2 pints cherry tomatoes
- 5 garlic, cloves, peeled
- 1 block Boursin cheese, (5.2 ounce)
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh basil, leaves, divided
- 12 ounces penne pasta
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup pasta water, reserved from cooking
Instructions
- 1
Preheat your oven to 425°F. Bring a large pot of salted water to a boil for the pasta.
⏱️ 5 min•🌡️ 425 - 2
In a large baking dish, combine the cherry tomatoes and peeled garlic cloves. Place the block of Boursin cheese in the center of the dish, nestled among the tomatoes and garlic.
⏱️ 2 min - 3
Drizzle the olive oil generously over all the ingredients in the baking dish. Sprinkle the red pepper flakes evenly over the top.
⏱️ 1 min - 4
Place the baking dish into the preheated oven and bake for 20 minutes, or until the tomatoes have burst and softened, and the Boursin cheese is melted and bubbly.
⏱️ 20 min•🌡️ 425 - 5
While the vegetables and cheese are roasting, cook the penne pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
⏱️ 10 min - 6
Carefully remove the baking dish from the oven. Use a fork to gently break up a few of the burst tomatoes. Stir the melted Boursin cheese, roasted tomatoes, and garlic together in the baking dish until well combined and creamy.
⏱️ 2 min - 7
Add half of the fresh basil leaves to the mixture in the baking dish and stir again.
⏱️ 1 min - 8
Add the drained cooked pasta to the baking dish. Pour in the reserved pasta water and sprinkle with the grated Parmesan cheese.
⏱️ 1 min - 9
Mix all ingredients thoroughly until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add a little more pasta water until desired consistency is reached.
⏱️ 2 min - 10
Serve immediately, garnished with the remaining fresh basil leaves and extra grated Parmesan cheese, if desired.
⏱️ 1 min