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Boursin Cheese Pasta
nibbleboard.com/recipes/boursin-cheese-pasta
Ingredients
Ingredients
- 2 pints cherry tomatoes (about 20 oz)
- 1/4 cup thinly sliced red onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 8 oz bow-tie pasta (farfalle)
Garnish
- 1/4 cup fresh basil leaves
- Freshly grated Parmesan for serving (optional)
Instructions
- Preheat the oven to 400°F. Place the unwrapped Boursin cheese in the center of a 9x13-inch baking dish.
- Scatter cherry tomatoes, sliced red onion, and minced garlic around the cheese. Drizzle everything with olive oil and season with oregano, salt, pepper, and red pepper flakes if using. Gently toss the vegetables to coat.
- Bake for 25-30 minutes until the tomatoes are blistered and bursting and the cheese is golden and bubbly.
- While the dish bakes, cook the farfalle in salted boiling water according to package directions. Reserve 1/2 cup of pasta water before draining.
- Remove the baking dish from the oven. Stir the melted Boursin into the burst tomatoes, gently smashing the tomatoes with a wooden spoon until you have a creamy, chunky sauce.
- Add the cooked pasta and sliced basil to the baking dish. Toss until every piece is coated, adding a splash of reserved pasta water if the sauce needs loosening.
- Serve immediately topped with more fresh basil and freshly grated Parmesan.
Nutrition per Serving
384Calories
12gProtein
52gCarbs
15gFat
Chef Tips
- I always use the Garlic & Fine Herbs Boursin, but Cracked Black Pepper and Shallot & Chive work beautifully too — each gives the pasta a slightly different flavor profile.
- Don't skip reserving pasta water. The starchy liquid is what turns the melted cheese into a silky sauce that actually clings to the pasta instead of clumping.
- After trying both, I always slightly undercook the pasta by about a minute. It finishes cooking when you toss it in the hot sauce.
- If you want to bulk this up into a full meal, toss in a cup of fresh baby spinach or some shredded rotisserie chicken when you add the pasta.
- Leftovers reheat well — add a splash of milk or cream when rewarming on the stove to bring the sauce back to life.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it cools, which is normal.