This boursin tomato pasta is made with 5 ingredients, requires zero to minimal chopping, takes 5 minutes to prepare + 30 minutes in the oven and tastes cheesy and garlicky and fancy and like you made a complicated sauce when you did nothing of the sort (shhh I won’t tell). It is the epitome of what I want a weeknight dinner to be- simple, flavorful, nutritious and something the whole family loves.

bowl with gemelli pasta, roasted tomatoes, fresh basil and boursin cheese sauce

What do weeknights look like for you? As soon as I set foot in the kitchen I am met with a chorus of demands for snacks, one toddler climbing on the counter, the other flinging pots and tupperware onto the floor. Trying to chop a few vegetables means I run the risk that the entire roll of toilet paper gets unspooled or the dog’s water bowl is upended and my 19-month-old is drenched. It is a whirlwind of chaos that leaves me feeling like I’ve run a marathon when we finally sit down for our meal. Please tell me this isn’t just me. 🙃

That’s why I NEED simple meal ideas. I used to be the type that loved the involved process of making pasta from scratch, nursing a risotto or slow-braising some meat. But now with littles, I just simply don’t have the capacity. That’s why I stick to 30-minute meals! This boursin tomato pasta fits the bill perfectly, it is SO FREAKING EASY.

bowl of roasted boursin tomato pasta and bowl of romaine salad, cup of water

I’m sure you remember when baked feta pasta took over TikTok and subsequently the internet back in 2020? 2021? I don’t remember. Well, I hopped on that train and never looked back, I was smitten just like everyone else because duh, I love feta and I love tomatoes so how bad could that be? (said in my best Ina voice)

And then I was thinking okay how could I make this- but just a little different? A little better? A little cheesier, creamier and slightly more nutrient dense? Boursin cheese obviiii (plus a few handfuls extra veggies). The Boursin cheese provides an irresistible flavor (I use the ‘garlic and fine herbs’ variety!) and when combined with a splash of starchy pasta water it turns into a luscious, deliciously creamy sauce. And that coats the roasted burst tomatoes and pasta for a vegetarian main dish that is filling, satisfying and will have you coming back for seconds.

close-up of pasta, tomatoes and spinach

Why you’ll love this boursin tomato pasta:

Versatile: I mean, I feel almost embarrassed to call this a ‘recipe’. It’s more of an idea that you can run wild with and make your own. This base recipe uses very simple ingredients and you can add protein, other veggies, whatever type of pasta you enjoy, etc.

Minimal prep: this meal requires about 10 minutes of actual hands-on “doing things” and then about 30 minutes in the oven and you’re DONE. So clutch for busy weeknights.

Seasonally delicious: I love making this recipe in the height of summer when cherry tomatoes are at the peak of their season- we grow some in our garden and get a load in our weekly CSA box. The tomatoes are the shining star here and add loads of great flavor. You could even double down on the tomato flavor and add sundried tomatoes.

Kid-friendly: what kid doesn’t love pasta? And cheesy pasta!? C’mon! If your little has a hard time with ‘mixed foods’ just serve up this meal deconstructed. Keep a portion of pasta separate and then offer the roasted tomatoes, spinach and even a chunk of boursin cheese separately to see if they’ll warm up to the different ingredients.

ingredients needed for this recipe

What you’ll need to make it:

Boursin cheese: Boursin is a creamy, soft cheese available in a variety of flavors. I love to buy the variety pack of three from Costco- it’s the best price I’ve found.

Pasta: since this recipe is vegetarian and a bit lower in protein, I love to use chickpea-based pasta for an added boost of protein and fiber. But feel free to use whichever short-cut variety of pasta you enjoy.

Fresh tomatoes: cherry tomatoes or grape tomatoes work perfectly for this recipe and the best part-no chopping required. Get local, high-quality tomatoes if you can!

Garlic: you’ll want to use fresh garlic here- we just toss in the whole cloves when roasting the tomatoes and then squeeze out the caramel-y roasted garlic at the end.

Extra virgin olive oil: the olive oil is a huge component of the sauce factor for the pasta so make sure to get a really good quality extra virgin variety.

Spinach: this is optional but adds another boost of nutrients and antioxidants and I’m all about that!

Red pepper flakes: another optional ingredient if you like just the subtlest kick of spice!

Fresh basil: I am a sucker for fresh herbs- it is the perfect finishing touch!

13x9 baking dish with cherry tomatoes, boursin cheese and garlic

How to make:

Preheat the oven to 425 degrees. Place the boursin cheese in a 13×9 casserole dish. Add the tomatoes. Chop off the root end of the cloves of garlic. This makes it easier to squeeze the roasted garlic out of the peel. Add the garlic cloves to the pan. Drizzle with olive oil and sprinkle with seasonings.

Roast for 30 minutes until the tomatoes are bursting, the garlic golden brown and the cheese is beginning to brown on top. Remove from oven and squeeze the garlic cloves out of the peel and then use a fork to mash the garlic into a paste.

roasted juicy tomatoes with the melted cheese

While the tomatoes and cheese are roasting cook your fave pasta according to the package instructions or until al dente. Reserve ¾ cup of the starchy pasta water. Drain the pasta and add it straight to the tomato mixture. Give it a first toss. Add the chopped spinach and basil along with half of the reserved pasta water. Stir again, until the cheese, starchy water, roasted garlic paste and tomatoes form a sauce that coats the pasta, adding more water to reach your desired level of sauciness (I use the full ¾ cup of water).

Scoop into bowls and top with more fresh basil and grated parmesan cheese, if desired! MUAH. Doesn’t get much easier or tastier than this my lovelies.

pasta, tomatoes and spinach all mixed up in a casserole dish

Variation Ideas:

Pasta: this would be fab with chickpea or lentil pasta for an added boost of protein and fiber. You can also use brown rice or whole-wheat pasta.

Protein: toss in a can of chickpeas, shredded chicken breasts or cooked Italian sausage for an added boost of protein

Veggies: use whichever veggies you love (keep in mind that some veggies will take slightly less time to cook- ie zucchini, broccoli, red onion, etc) If you want to be a lil extra, caramelized onions are an AMAZING addition.

Cheese: if you follow me on Instagram or TikTok you’ve seen me make this at least half a dozen times with feta (that’s what the original viral recipe used). You could also try cream cheese or goat cheese!

FAQs

What is the importance of using the pasta water instead of regular water?

The pasta water becomes infused with the starch and salt from the pasta, creating a rich and savory liquid. When you use this water to make a sauce, it adds depth and complexity to the overall flavor profile and works as a natural thickener, creating a velvety and more cohesive sauce. This pasta has a beautifully creamy texture, without having to use any heavy cream, thanks to starchy pasta water.

How do I make this gluten-free?

Simply use gluten-free pasta instead of wheat pasta. You could also use spaghetti squash or zucchini ‘noodles’.

Can I make this ahead of time?

If you want to get some prep steps out of the way simply prep your 13×9 pan with the cheese, tomatoes, garlic, oil and seasonings and keep it in the fridge until ready to cook it. You can also fully prep this recipe and serve it as lunches or dinners throughout the week.

How should I store this boursin tomato pasta?

Store in an airtight container in the fridge for up to four days.

bowl with gemelli pasta, roasted tomatoes, fresh basil and boursin cheese sauce

What to Serve with Boursin Cheese Pasta:

Keep this meal vegetarian and pair with a big green side salad and a baguette.

Or make it a fancy dinner party and pair with baked salmon or a whole roasted chicken.

If you love this delicious dinner, you’ll love these other simple recipes:

Watch how to make:

Okay when dinner takes like, 5 minutes to prep, we have no excuses right?

Print
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Bowl with creamy tomato boursin pasta and basil

Boursin Tomato Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Erica
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Oven/Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Creamy Boursin cheese, sweet burst tomatoes and 30 minutes in the oven make this weeknight pasta feel like kitchen sorcery. It’s a meal I come back to time and time again!


Ingredients

Units Scale
  • 3 cups cherry (or grape) tomatoes
  • 1 whole head garlic, cloves broken apart and root end chopped off each
  • 1 5.2oz round Boursin cheese
  • 1/4 cup extra virgin olive oil
  • 10oz short-cut pasta
  • 3/4 cup starchy pasta water
  • 3 cups chopped fresh spinach (optional)
  • Fresh basil, chiffonade

Instructions

Preheat the oven to 425 degrees. Place the boursin cheese in a 13×9 baking dish. Add the tomatoes. Chop off the root end of the cloves of garlic. This makes it easier to squeeze the roasted garlic out of the peel. Add the garlic cloves to the pan. Drizzle everythang with olive oil. Season with salt and pepper and a pinch of crushed red pepper flakes if you’re spicy like that.

Pop the pan in the oven and roast for 30 minutes until the tomatoes are bursting, the garlic is golden brown and roasted and the cheese is beginning to brown on top. Sometimes I like to finish with one minute on broil just to get that extra toasty color on the tomatoes and cheese. Remove from oven and squeeze the garlic cloves out of the peel (try not to burn your fingertips off) and then use a fork to mash the garlic into a smooshy paste.

While the tomatoes and cheese are roasting bring a large pot of salted water to a boil. (I like to use a huge pinch of kosher salt) Cook your favorite pasta according to the package directions. Reserve ¾ cup of the starchy pasta water. Drain and add the cooked pasta to the garlic/tomatoes/cheese. Give it a first toss. Add the chopped spinach and basil along with half of the reserved pasta water. Stir again, until the cheese, starchy water, roasted garlic paste and tomatoes form a sauce that coats the pasta, adding more water to reach your desired level of sauciness (I use the full ¾ cup of water).

Scoop into bowls and top with more fresh basil, grated parmesan cheese and fresh cracked black pepper if desired! MUAH. Doesn’t get much easier or tastier than this my lovelies.


Notes

For any questions on ingredient substitutions and/or variation ideas refer to FAQs or above blog post!

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 433
  • Sugar: 4.6 g
  • Sodium: 190.3 mg
  • Fat: 19.2 g
  • Carbohydrates: 50.2 g
  • Protein: 16.1 g
  • Cholesterol: 16.3 mg

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