Boursin pasta is the easiest kind of creamy pasta: a round of garlic and herb Boursin bakes in the middle of a dish of cherry tomatoes until the tomatoes burst, then you stir it all into a silky sauce and toss in the pasta. This version is made for two, with the whole round of cheese in a small square dish and just enough pasta for two hearty bowls. It takes about 30 minutes, most of it hands-off while the oven does the work. I kept the ingredient list short on purpose, because the seasoned cheese already brings the garlic and herbs.
Why you’ll like this Boursin pasta
- Made for two: two generous bowls and no half-used package of cheese in the fridge.
- Almost no prep: mince two cloves of garlic and everything else goes straight into the dish.
- Built-in seasoning: the herbs and garlic in the cheese flavor the whole sauce.
- Creamy without cream: the cheese and tomato juices make the sauce; pasta water makes it glossy.
- Easy to change: add chicken or shrimp, or swap the greens and the pasta shape.
What Boursin pasta is
Boursin pasta grew out of the baked feta pasta that swept across TikTok and Instagram: a block of cheese baked in a dish of cherry tomatoes and olive oil, then mashed into a sauce. Swapping the feta for a round of Boursin, the soft, spreadable French cheese seasoned with garlic and herbs, gives a creamier, milder sauce that needs almost no extra seasoning. Home cooks and recipe sites have been making it ever since, often adding spinach for color.
The method barely changes between versions. Some bake the garlic in the dish, some add it after, and oven temperatures run from 400°F up a little higher. What stays the same is the burst tomatoes, the softened cheese and the quick stir that turns them into a sauce.
What makes it work
A smaller dish. In an 8-inch square dish, two cups of tomatoes sit in one snug layer around the cheese. They roast in their own juices and burst evenly. In a large pan, the same tomatoes would spread out, and the juices could cook away before the skins split.
The whole round. Boursin comes as one round, so this recipe uses all of it with eight ounces of pasta. That makes each bowl a little richer than the larger versions, and nothing is left over to find a use for later.
Garlic under the tomatoes. Minced garlic tucked beneath the tomatoes softens in the juices instead of browning on the hot dish, so it tastes sweet rather than bitter.
Pasta water at the end. The starch in the cooking water binds the cheese and tomato juices into a smooth sauce that clings, so it never turns clumpy or dry.
Ingredients for Boursin pasta for two
The full amounts are in the recipe card below. These are the choices that make a difference:
- Boursin: Garlic and Fine Herbs is the classic flavor and the one most versions use. Other flavors work too (see the swaps below). Use it straight from the fridge; it softens in the oven.
- Cherry or grape tomatoes: cherry tomatoes are juicier and burst into more sauce; grape tomatoes are firmer and a little sweeter. Either works.
- Olive oil: a good drizzle coats the tomatoes and becomes part of the sauce, so use one you like the taste of.
- Short pasta: penne, fusilli or cavatappi catch the chunky bits of tomato. Long noodles work but are harder to toss with a thick sauce.
- Baby spinach: it wilts in the hot sauce in moments and adds color without changing the flavor much.
- Basil and Parmesan: fresh basil brightens the rich sauce, and a little Parmesan adds a salty finish.
How to make Boursin pasta
- Heat the oven to 400°F and toss the garlic, tomatoes, oil and seasonings in an 8-inch square dish.
- Set the Boursin in the center and drizzle it with oil.
- Bake for 25 minutes, until the tomatoes burst.
- Cook the pasta and save some of the cooking water.
- Crush the tomatoes, stir them into the cheese and wilt the spinach for about 2 minutes.
- Toss in the pasta with splashes of pasta water, then top with basil and Parmesan.
How to tell it is ready
Out of the oven: most of the tomatoes should have split their skins and slumped, with juices bubbling around them. The cheese should look soft and slightly spread, with a few light golden spots on top. If many tomatoes are still tight and round, give the dish a few more minutes.
Making the sauce: press the tomatoes with the back of a wooden spoon so they release their juices, then stir everything together. The sauce will look thick and a little chunky at this point; that is what you want before the pasta goes in.
Tossing: add the pasta and a splash of the reserved water, toss, and repeat until the sauce looks glossy and coats every piece with no dry clumps of cheese.
Tips for the best Boursin pasta
- Time the pasta to the oven. Start the water when the dish goes in, so the pasta is drained just as the tomatoes are ready.
- Salt the pasta water well. The sauce is lightly seasoned, so well-salted water seasons the pasta itself.
- Save the pasta water before draining. It is easy to forget, and it is what makes the sauce silky.
- Toss in the baking dish. Mixing right in the dish keeps the sauce warm and saves a bowl. If it feels crowded, tip everything into the empty pasta pot instead.
- Serve right away. The sauce is at its creamiest while hot.
Swaps and variations
- Other Boursin flavors: Shallot and Chive makes a milder sauce; a pepper flavor adds a little warmth.
- Add protein: toss in sliced cooked chicken or cooked shrimp with the pasta for a heartier dinner.
- Different greens: chopped baby kale works in place of spinach; give it a minute longer to soften.
- More heat: use the red pepper flakes, or add a pinch more at the table.
- Pasta shape: rigatoni or shells work in place of penne or fusilli.
What to serve with Boursin pasta
This pasta is rich, so pair it with something fresh and crisp: a green salad with a lemony vinaigrette, sliced cucumbers, or roasted broccoli or green beans. Warm crusty bread is good for wiping up the last of the sauce. If you want a protein on the side, simple roasted chicken or seared shrimp both suit the garlic and herb flavor. It makes a cozy dinner to share at the table on a busy weeknight.
Storing and reheating leftovers
Boursin pasta is best fresh, while the sauce is glossy. If you have leftovers, refrigerate them within 2 hours in a covered container and eat them within 3 days. The pasta soaks up the sauce as it sits, so add a splash of water when you reheat it in a skillet over low heat or in the microwave, stirring until it is hot all the way through, to 165°F.
With a round of Boursin and a box of pasta in the kitchen, this cozy dinner is always within reach. Enjoy it with someone you like sharing a quiet evening with.
Frequently asked questions
What pasta is best for Boursin pasta?
Short shapes with ridges or twists, such as penne, fusilli, cavatappi or rigatoni. They catch the chunky tomato sauce better than long noodles.
Can I use a different flavor of Boursin?
Yes. Garlic and Fine Herbs is the classic choice, but Shallot and Chive gives a milder sauce and a pepper flavor adds gentle heat. The method stays the same.
Why is my Boursin pasta dry?
It usually needs more pasta water. Add the reserved cooking water a splash at a time and toss until the sauce turns glossy and coats the pasta.
Can I add chicken to Boursin pasta?
Yes. Toss sliced cooked chicken in with the pasta so it warms through in the sauce. Cooked shrimp works the same way.
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Boursin Pasta for Two (Baked Cherry Tomato and Spinach)
- Total Time: 30 minutes
- Yield: 2 servings
Description
A whole round of garlic and herb Boursin baked with cherry tomatoes until they burst, stirred into a creamy sauce with spinach and tossed with pasta for two.
Ingredients
- 2 cups cherry or grape tomatoes
- 2 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 (5.2-ounce) package Boursin Garlic and Fine Herbs cheese
- 8 ounces short pasta, such as penne, fusilli or cavatappi
- 2 cups baby spinach
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons grated Parmesan, for serving
Instructions
- Heat the oven to 400°F. Scatter the garlic in an 8 x 8-inch baking dish, add the tomatoes, drizzle with most of the olive oil, sprinkle with the salt, pepper and red pepper flakes, and toss to coat.
- Push the tomatoes to the sides to make room in the center, set the Boursin in the middle and drizzle the rest of the oil over the cheese.
- Bake for 25 minutes, until the tomatoes have burst and the cheese is soft and lightly golden on top.
- While the dish bakes, cook the pasta in a large pot of well-salted boiling water until al dente according to the package directions. Scoop out 1/2 cup of the pasta water, then drain.
- Take the dish out of the oven and crush the tomatoes with a wooden spoon, then stir them into the cheese to make a creamy sauce. Stir in the spinach for about 2 minutes, until it wilts.
- Add the pasta and toss, adding pasta water a splash at a time until the sauce is glossy and coats every piece. Top with the basil and Parmesan and serve.
Notes
Equipment: 8 x 8-inch baking dish, large pot, colander, wooden spoon
- Short pasta with ridges or twists holds the chunky tomato sauce best.
- Any Boursin flavor works; Garlic and Fine Herbs is the classic choice and Shallot and Chive is milder.
- For a heartier dinner, toss in sliced cooked chicken or cooked shrimp with the pasta.
- If the sauce looks thick or dry, add more pasta water; the starch helps it turn silky.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat in a skillet over low heat or in the microwave with a splash of water, stirring until hot.
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
