Easy Boursin Tomato Pasta (Viral TikTok Recipe, But Better)
This Boursin tomato pasta is made with 5 ingredients, requires zero to minimal chopping and takes just 5 minutes to prep. It tastes cheesy, garlicky and fancy, like you made a complicated sauce when you did nothing of the sort. Shhh, I won’t tell. With sweet roasted tomatoes, creamy Boursin cheese and fresh basil, it’s the epitome of what I want an easy weeknight dinner to be: simple, flavorful, nutritious and something the whole family loves.
FEATURED COMMENT
“Made this for dinner tonight and it was fantastic! I had a bunch of cherry tomatoes from my garden that I needed to use and this was perfect! So simple and easy and quick to make! My family raved about it. Will definitely be making this again and again. Every recipe I’ve made of yours has been excellent! Thanks for all of your work!”
★★★★★
Weeknight dinner chaos, meet your match.
I don’t know how a typical weeknight looks for you, but as soon as I set foot in the kitchen I am met with a chorus of demands for snacks and requests to watch a recently discovered talent. From the time I start chopping vegetables to the moment we finally sit down for our meal, it is a whirlwind of chaos that leaves me feeling like I’ve run a marathon. 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 or slow-braising some meat. But now with two very energetic girls, I just simply don’t have the capacity. This Boursin tomato pasta fits the bill perfectly, it is SO FREAKING EASY.
You may remember when baked feta pasta took over TikTok and the internet back in 2021. I hopped on that train immediately because duh, feta and tomatoes are just a no-brainer combo. But I started wondering how I could make it a little better? A little cheesier, creamier and slightly more nutrient dense? Boursin cheese obviiii (plus a few extra handfuls of veggies).
The Boursin cheese (I use garlic and fine herbs!) melts down with a splash of starchy pasta water into a luscious, creamy sauce that coats the roasted burst tomatoes and pasta. It’s a vegetarian main dish that is filling, satisfying and will have you coming back for seconds.
A few reasons this earns a permanent spot in the rotation:
- Versatile: This is more of an idea than a recipe. The base uses simple ingredients, so add protein, swap veggies, use whatever pasta you’ve got.
- Minimal prep: About 10 minutes of hands-on work, then 30 minutes in the oven and you’re DONE. So clutch for busy weeknights.
- Seasonally delicious: I love making this in the height of summer when cherry tomatoes are at their peak. We grow some ourselves and get a load in our CSA box.
- Kid-friendly: What kid doesn’t love cheesy pasta? If your little struggles with ‘mixed foods’, just serve it deconstructed. Keep the pasta separate and offer the tomatoes, spinach, and a chunk of Boursin cheese on the side to see if they’ll warm up to the different ingredients.
So next time you need a 30-minute dinner that tastes way fancier than the effort required, you know what to make. 😉
What Ingredients You’ll Need To Make Boursin Tomato Pasta:
- Boursin is a creamy, soft cheese available in different flavors. I usually use the garlic & fine herbs kind because it basically seasons the sauce for you. I like to buy the variety pack of three from Costco – it’s the best price I’ve found.
- Since this recipe is vegetarian and a bit lower in protein, I love using chickpea-based pasta or lentil pasta for an added boost of protein and fiber. It also makes the meal a little more filling. That said, any regular short pasta variety you love will work (penne, fusilli, rigatoni, etc).
- Cherry or grape tomatoes work perfectly because they burst in the oven and create the base of the sauce. The best part? No chopping required. Get local, in-season tomatoes if you can! And if you want even more tomato flavor, add sun-dried tomatoes.
- Use fresh garlic here. The whole cloves roast with the tomatoes, get soft and caramel-y, and then squeeze right into the sauce at the end. It adds so much flavor without needing to mince anything.
- The extra-virgin olive oil is a huge component of the sauce factor. This is one of those recipes where you can actually taste it, so you want to use a good-quality oil.
- I am a sucker for fresh herbs, and fresh basil is the perfect finishing touch.
- Optional ingredients: add spinach for extra color, fiber and nutrients (I’m all about that) and add red pepper flakes if you like just the subtlest kick of spice!
How to Make this Boursin Cheese Pasta Recipe:
Preheat the oven to 450º F. Add the Boursin to the center of a 9×13 casserole dish, then surround it with cherry tomatoes and whole garlic cloves. Drizzle with olive oil and season with salt, pepper and red pepper flakes if you want a little heat.
Tip: Chop off the root end of the cloves of garlic. This makes it easier to squeeze the roasted garlic out of the peel.
Roast until the tomatoes are bursting, the garlic is soft and caramel-y, and the cheese is lightly browned on top. Once it comes out of the oven, squeeze the roasted garlic from the peel and mash it into the tomatoes and cheese.
While the tomatoes and cheese roast, cook your pasta and save some starchy pasta water before draining (this is what turns melted Boursin into an actual sauce instead of a cheesy clump).
Add the cooked pasta to the baking dish with a splash of reserved pasta water, then toss until the melted Boursin, roasted tomatoes and garlic start to form a creamy texture.
Stir in the spinach, fresh basil and more pasta water as needed until the greens wilt and the sauce coats every bite. Finish with parmesan, cracked black pepper and extra basil, if desired!
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, white beans, grilled chicken, shrimp, 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 like zucchini, broccoli, red onion, etc.). If you want to be a lil extra, caramelized onions would be 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
Pasta water is best because it’s salty and starchy, which helps the melted Boursin, roasted tomatoes and garlic turn into a creamy sauce that clings to the pasta. Regular water will loosen the sauce, but it won’t give you that same velvety texture. If you forget to save pasta water, use a splash of warm water or broth instead.
Yes! To get ahead, prep your 9×13-inch pan with the cheese, tomatoes, garlic, olive oil and seasonings, then keep it covered in the fridge until you’re ready to bake. When it’s dinner time, roast everything, cook the pasta and toss it all together fresh.
Store leftovers in an airtight container in the fridge for up to four days. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water, broth or milk to loosen the sauce back up since the pasta will absorb some of it as it sits.
This pasta is filling enough to serve on its own, but it’s also great with a simple green salad, garlic bread, balsamic asparagus, lemon butter green beans or grilled pesto chicken, shrimp or salmon if you want to add more protein. You could also serve it with crispy tofu or chickpeas to keep the meal vegetarian.
Simply use your favorite gluten-free pasta instead of wheat pasta. You could also serve the roasted tomato Boursin sauce over spaghetti squash or zucchini ‘noodles’.
Watch How to Make This Boursin Pasta Recipe:
Okay when dinner takes like 5 minutes to prep, we have no excuses right?!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! For more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, TikTok, Facebook, or Youtube – I love connecting with you all there!
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Boursin Tomato Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Boil + Roast
- Cuisine: Italian
- Diet: Vegetarian
Description
This baked Boursin pasta is the creamy, low-effort weeknight dinner you’ll want on repeat with burst tomatoes, roasted garlic, fresh basil and a silky cheese sauce.
Ingredients
- 3 cups cherry (or grape) tomatoes
- 1 whole head garlic, cloves broken apart and root ends chopped off
- 1 5.2–oz round Boursin cheese (I prefer garlic and herb)
- 1/4 cup extra-virgin olive oil
- 10–oz short-cut pasta
- 3/4 cup starchy pasta water
- 3 cups spinach, chopped (optional)
- Fresh basil, chiffonade *see note
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 450 degrees F. Place the Boursin cheese in a 9×13-inch 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 everything with extra-virgin 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 15ish minutes until the tomatoes are bursting, the garlic is golden brown and roasted and the cheese is beginning to brown on top. Remove from the oven and squeeze the garlic cloves out of the peel and use a fork to mash the garlic into a 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
Chiffonade is a fancy French term for how to thinly slice basil. See my notes and photos on ‘how to chiffonade basil’ in this blog post!
For a boost of protein, I like to add a package of sliced chicken sausage or shredded rotisserie chicken for convenience.
Refer to the above blog post for expert tips, variation ideas and answers to frequently asked questions.
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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
If you love this delicious dinner, you’ll love these other pasta recipes:
Pesto Rigatoni with Burrata Cheese
Date Night Spaghetti Alfredo with Chicken
Orzo Mac and Cheese with Bacon Breadcrumbs
Yes a meal my family will feast on. Love the combination of ingredients like tomatoes, spinach, cheese and garlic. Burst of all flavors. Quick and easy to make too.
Love this variation of the classic TikTok recipe!! This turned out perfectly and the spinach added a nice fresh element to the dish too!
Yay!! I’m so glad you enjoyed it Anjali! Thanks for trying 🙂
Erica
The tomato twist on this boursin pasta was amazing. So light and fresh.
This recipe embodies everything I aspire for in a weeknight dinner – simplicity, flavor, nutrition, and family-friendly appeal. Thank you for sharing this culinary treasure that has effortlessly elevated my dining experience.
Awesome! Glad you enjoyed it!
This turned out so good! I am not a huge fan of feta, but I LOVE me some Boursin cheese. Thanks for the great variation of this recipe. I threw some grilled chicken on top and the whole family gobbled it up.
Amazing!! So glad you enjoyed it Holly!!
Made this for dinner tonight and it was fantastic! I had a bunch of cherry tomatoes from my garden that I needed to use and this was perfect! So simple and easy and quick to make! My family raved about it. Will definitely be making this again and again. Every recipe I’ve made of yours has been excellent! Thanks for all of your work!
Lauren THANK YOU!! I’m sooo happy you and the fam loved it!
xx
Erica
This was sooo good. I enjoyed it actually more than the version with the feta. I used the garlic and herb Boursin, and didn’t have spinach but threw in some broccoli florets to cook with the pasta for the last 2 minutes. Definitely will make again … and again. 😊
Such a good call with the broccoli! So glad you enjoyed it 🙂
Erica
This was so delicious and easy to make. I used chickpea pasta to add protein. I love all your recipes!
I have made this twice now and love it, so easy and tasty! I add a ton of spinach. Also, I use my silicon edged tongs to remove the garlic husks – really easy and I don’t have to wait for the garlic to cool. I added some sun dried tomatoes this time around and it was great!
Wow Linda can’t believe I didn’t think to use tongs and burn my fingertips off every time LOL. Thanks for trying this recipe!
I’m going to make this tomorrow and adding chicken 🫶
Hooray! Enjoy!
This was so good! I was just looking for something to do with Boursin. I did it exactly as the recipe stated without the spinach. I will make this again for sure.
Hooray I’m so glad you liked it! Thanks for trying 🙂
Erica
I was so excited to finally make one of your recipes. My friend brought me many organic cherry tomatoes from her garden and I was happy to find your recipe. So easy and delicious. The pasta water makes it the perfect consistency! My husband and I eat vegetarian and I look forward to trying many of your other meatless dishes!
He didn’t talk much while eating this one 😁
This makes me SO happy to hear this! Thank you for trying and I’m thrilled you liked it!
Erica
What if I want to double the recipe?
Should I use two baking trays? Thank you
Unless you have a really big casserole dish or baking tray yes I would use two.
Hope this helps, thanks for making my recipe!
Erica
So easy & so good!
Woot woot! THanks for trying this recipe Nikki, I’m so glad you like it!
Erica
Never even reviewed a recipe before, but this pasta sauce was so fresh and flavorful I had to add my rating. Reminds me of Marry-Me chicken sauce. I added a dash of onion powder and a little squeeze of honey to my sauce.
I’m so honored you reviewed then, thank you!! So pleased you liked it!
Cheers,
Erica
A family favorite!!!
Loved this recipe so I had to thank you for posting it. It will definitely be on my rotation menu!
Very happy to hear Susan! thank you so much for trying the recipe and for your review 🙂
So quick and easy. My husband loved it.
Huzzah! Happy to hear Sue, thank you for your review!
I made this the other night, and it was as delicious as everyone else has said. However, I had enough for a second meal, so I refrigerated it. And when I got it out and reheated it the second night, it had lost all the creaminess I had when I first made it. Instead, it was all greasy — yuck!! Is there some way I can restore it to its original creaminess?
Help please!!
Hmmm…maybe try adding a splash of water or several ice cubes when reheating so the cheese doesn’t overheat and ‘break’. That might be what’s happening that’s causing it to seem greasy.
Fantastic easy and delicious! So many ways to vary it based on what you have on hand! Thank you for a great recipe. We loved it!
Really great!! Added roasted mushrooms!
This was great! I used the garlic and herb Boursin since that was all my grocery store had. So easy and everyone loved it. Will definitely be making this one again!
One of my family’s favorites. Delicious and easy! Win, win!
I made this for a potluck at school and it was great! I meshed this recipe with your similar one using orzo and it was a hit! Thanks!
Can’t wait to make it.
Had a small batch at a pitchin.
Unbelievable goodness.
I made this for the second time tonight and it went a lot more smoothly than first time and turned out better. This time I left the garlic in a bunch instead of spreading it all over the pan so I didn’t have to dig around in it trying to find all the cloves to squish. 😆 I also didn’t slice the tomatoes this time and kept them whole, which made it much more flavorful and less watery. Lastly I added mushrooms and chicken sausage. It smelled like an Italian restaurant and was sooooo good. We are never let down by one of Erica’s recipes!
So delicious and easy! Will make again!
Yum! Saw the video on Instagram and googled your recipe. Easy and delicious! I didn’t have quite the amount of cherry tomatoes or garlic cloves called for, and instead of fresh spinach I had to sub frozen (cooked and drained.) I used chicken sausage “coins” the way I saw it done on Insta. I used just one round of boursin rather than two (like in the Instagram video.) It was delicious despite all my subs/mods, the family really enjoyed it (plus the easy clean-up) and asked me to put it into the rotation, so thank you!
I’ll need to google your feta version now 🙂
Yay Nancy, so stoked to hear this! Glad you added the chicken sausage, that’s almost a non-negotiable for me now, I should officially add it to the recipe haha!
This was so delicious!!!!! And so easy to fix!!!! Definitely adding this to our “Eat Again” catalog of Erica Recipes!!!!!!