Boursin and roasted tomato pasta
- Preparation 10 min
- Cooking 25 min
- Servings 4 to 6
- Freezing Absolutely
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Strap on your beanie with some creamy sauce, because this recipe for Boursin and roasted tomato pasta will knock your socks off. Imagine oven-roasted cherry tomatoes, juicy and bursting with flavor, exploding in your mouth like little happiness bombs. Add to that an ultra-smooth garlic and herb Boursin sauce that coats every bite in a veil of pure decadence. Yes, we’re talking about a sauce so creamy that even Alfredo would blush with jealousy!
The secret of this recipe? The magic of the oven! By gently roasting the tomatoes with a drizzle of olive oil, a hint of garlic and a pinch of salt, they caramelize slightly and develop an irresistible depth of flavor. Then, mix with al dente pasta, generously incorporate Boursin, which melts to perfection… and BAM! An explosion of flavors in your mouth.
Whether it’s for a quick weeknight supper, a meal with friends or an impromptu date night, this recipe ticks all the boxes: quick, simple, comforting and full of flavor. Want to impress with a dish that tastes like a restaurant, but comes together in a snap? Look no further than this one.
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Tips and tricks for my pasta with Boursin and roasted tomatoes
✅ Make-ahead preparation:
- Roasted tomatoes can be made up to 3 days ahead and stored in an airtight container in the fridge.
- The Boursin sauce can be made in advance and reheated over low heat with a little pasta cooking water to regain its creamy texture.
✅ Storage and freezing:
- Keep for 3 days in an airtight container in the fridge.
- ❄️ Freezing NOT recommended: Boursin’s creamy texture does not react well to freezing and may become grainy.
✅ Replacement ideas and variations :
- Cheese: No Boursin on hand? Replace it with fresh goat’s cheese, Philadelphia with fine herbs or even mascarpone with a little chopped garlic.
- Tomatoes : Don’t feel like roasting them? Use fresh cherry tomatoes and add them directly to the pasta with a drizzle of olive oil.
- Protein: Add grilled chicken, sautéed shrimp or even smoked salmon for a gourmet twist.
- Fresh herbs: For even more flavor, finish with fresh basil, parsley or even arugula for a touch of freshness.
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Boursin and roasted tomato pasta
- 150 g Boursin garlic and herb cheese
- 1 pint cherry tomatoes, quartered
- 1/4 red onion, finely chopped
- 1 1/2 teaspoon Italian spices
- Olive oil
- 454 g penne
- Salt and pepper from the mill
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Preparation
- Preheat the oven to 425°F.
- In a baking dish, place the unwrapped cheese in the centre of the dish. Around, add the tomatoes, onion, Italian spices, season with salt and pepper then add a good drizzle of olive oil. Mix the tomatoes. Place in the oven and bake for 25 minutes, stirring halfway through. Remove from the oven and mix everything together, crushing the tomatoes.
- In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Remove 1/2 cup of cooking water and drain. Pour into the tomato mixture, add a bit of cooking water to taste, mix and serve!
Yes, but the taste will be different. Fresh roasted tomatoes bring a caramelized sweetness that’s hard to reproduce with canned tomatoes. If you choose this option, opt for diced tomatoes and simmer them with a little garlic and olive oil to concentrate the flavours.
Yes, the roasted tomatoes will keep for 3 days in the fridge, and the sauce can be reheated over low heat. Add a little milk or cooking water to restore its original texture before mixing with the pasta.
Always save a little pasta cooking water before draining! Adding a spoonful or two of starchy water to the sauce will give it a smoother, creamier texture.
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