Boursin Pasta

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Boursin pasta is where comfort food meets elegance! Think of it as an adult version of mac and cheese. This pasta sauce is rich, creamy, garlicky, and easy enough for a weeknight.

Prep Time10

Cook Time30

Resting Time5

Total Time45

Course: Main Course, Pasta

Cuisine: American, Italian

Diet: Vegetarian

Servings:

Author: Rachel Gurk

Ingredients

4 shallots
2 pints cherry or grape tomatoes
4 cloves garlic (minced)
2 tablespoons olive oil
½ teaspoon kosher salt (or to taste)
¼ teaspoon coarse ground black pepper
¼ teaspoon red pepper flakes (optional)
1 package (5.3 ounces) Boursin cheese (Garlic & Fine Herbs or Shallot & Chive)
8 ounces uncooked pasta (short shapes like penne, cellentani, shells, or fusilli work best)
½ cup reserved pasta water (as needed)
grated Parmesan cheese (for optional garnish)
chopped fresh basil or parsley (for optional garnish)

Instructions

Preheat oven to 400°F.
Peel the shallots and cut them into quarters, or eighths if they are large.
4 shallots
In a 9 x 13-inch baking dish or large oven-safe skillet, combine tomatoes, shallot, minced garlic, olive oil, salt, pepper, and red pepper flakes (if using). Toss to coat.
2 pints cherry or grape tomatoes, 4 cloves garlic, 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, ¼ teaspoon red pepper flakes
Nestle the Boursin cheese in the center of the tomato mixture.
1 package (5.3 ounces) Boursin cheese
Bake uncovered for 30 minutes, or until the skins of the tomatoes split and are saucy, and the cheese is soft and golden in spots.
Meanwhile, cook pasta in a large pot of salted boiling water according to package directions. Reserve about ½ cup pasta water before draining.
8 ounces uncooked pasta
Once the Boursin and tomatoes are done, remove the dish from the oven. Use a spoon to gently mash and stir everything together into a creamy sauce.
Add the cooked pasta directly to the baking dish and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce (see note). Let the pasta and sauce sit for 5 minutes before serving. The sauce will thicken slightly as the pasta absorbs more of the liquid.
Taste and adjust seasoning. (You may need to add salt if you're not planning on garnishing with Parmesan.) Garnish with fresh basil or parsley, a sprinkle of grated Parmesan cheese, and serve warm.

Notes

Sauce consistency: Don't pour in the entire half cup of water all at once. I find that I usually need very little extra water, but it can vary depending on how juicy the tomatoes are or how well you drained the pasta. The sauce should be creamy, not thick or sticky, so it coats the pasta evenly. The starchy water helps give the sauce a nice texture.
Storage: Refrigerate leftover Boursin pasta for up to 4 days. Add a splash of water or broth when reheating to loosen the sauce, if needed. Boursin pasta doesn't freeze well.
Variations: Add a few handfuls of baby spinach or tender arugula right after stirring in the pasta, stirring until wilted. Stir in chopped or shredded rotisserie chicken or white beans for protein. Swap in other Boursin flavors for variety (like Black Pepper or Caramelized Onion & Herb).

Nutrition

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