When Boursin Garlic and Herb Cheese is baked with fresh cherry tomatoes, the result is a creamy and flavorful sauce. This recipes is fool-proof to make and showcases homegrown tomatoes with so much flavor.
Mid to late summer our harvest of cherry tomatoes is in full force. Every day, we pick ripe and sweet cherry tomatoes for our salads. Sometimes, we are overwhelmed with our bounty!
Roasted tomatoes are so delicious and another way to use them! This Boursin Cheese Pasta is a riff of the Tik-Tok Baked Feta and Tomato Pasta that I’ve made several times (love it).
Every so often, I like to make meatless dinners and this one is both delicious and filling. The ingredients you’ll need (besides Boursin cheese) is pasta (I used Campanelle), fresh cherry tomatoes, sliced garlic and shallots, red pepper flakes, olive oil and lemon zest.
Cook your choice of pasta, per the package instructions, until al dente (be sure to reserve about 1/2 cup of pasta water. Preheat the oven to 400F. While the oven preheats, drizzle the tomatoes, shallots and garlic with olive oil. How much? I really don’t measure. You’ll want just enough olive oil to evenly coat the tomatoes– not drown them!
Make space in the middle for the Boursin cheese. I’m using the Herbs and Garlic version (more on that in a bit). Add some lemon zest on top and bake for about 25-30 minutes. You’ll want the tomatoes to be nice and bubbly so they release their juices. Add the cooked pasta, and give it a gentle stir.
Gently combine the pasta and sauce, and garnish with fresh basil. NOTE: Unbeknownst to me, I bought the Dairy Free Plant Based Boursin Cheese! That meant that the sauce was thinner, and the reserved pasta water wasn’t needed.
Start to finish, dinner is ready! A green salad, with more fresh tomatoes competes a meatless dish.
TASTING NOTES: My husband’s approval of a dish he really likes is measured in how many “mmm’s” I hear. He was humming! The Dairy-Free Boursin cheese was surprisingly good. Each bite of sweet cherries, some herbs and garlic and a subtle taste of red pepper flakes was so tasty. What a great way to showcase cherry tomatoes! Summer isn’t the only time this recipe can be made. I can find cherry tomatoes almost year-round– though they’re not as sweet as summer-ripened. Boursin cheese is a versatile cream cheese texture spread. I’m going to experiment with roast chicken and Boursin cheese. I’ve heard that’s also a delicious way to go!
Boursin Cheese Creamy Tomato Pasta
Equipment
- Baking Dish
Ingredients
- 8 ounces pasta NOTE: I used Campanelle pasta.
- 2 pints cherry tomatoes grape tomatoes work, too
- 1 container Boursin Cheese Herb and Garlic suggested; 5.5 oz.
- ½ cup olive oil divided
- 1 shallot sliced thin
- 3 cloves garlic thinly sliced
- pinch red pepper flakes
- zest of one lemon optional
- fresh basil garnish
Instructions
- Preheat the oven to 400F
- In an oven-proof baking dish, add the tomatoes. Add the shallots (if using), garlic, and red pepper flakes. Toss with all but 2 Tablespoons of olive oil.
- Spread the seasoned tomatoes evenly, leaving space in the middle for the block of cheese. Spread the 2 Tablespoons of oil over the cheese and add the lemon zest.
- Bake between 20-25 minutes, until the cheese is golden brown and the tomatoes have burst.
For the pasta:
- Cook the pasta, according to package directions, in salted water. Drain, reserving 1/2 cup of the pasta water.
Making the pasta dish come together:
- Once the tomatoes and cheese are baked, gently begin breaking down the baked Boursin cheese. Stir, gently, to combine. Add small amounts of the reserved pasta water until the pasta is creamy.
- Garnish with fresh basil.
Notes
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