Boursin Cheese Pasta
This creamy, cheesy Boursin cheese pasta combines roasted cherry tomatoes, garlic, and herbed cheese for a rich, comforting dish that’s easy to make and full of flavor.
Equipment
- 9x13 inch baking dish
- Large Pot
- Colander
Ingredients
Main Ingredients
- 10 ounces cherry tomatoes
- 5 cloves garlic peeled but left whole
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground, plus more to taste
- 1/4 cup olive oil
- 5.2 ounces Boursin garlic & herb cheese 1 package
- 4 ounces cream cheese half block
- 8 ounces penne pasta or your favorite medium pasta
- 1 tablespoon lemon juice freshly squeezed, plus more to taste
- 3 cups baby spinach leaves lightly chopped, about 3 ounces
Optional Toppings
- grated Parmesan cheese to taste
- chopped parsley for garnish
Instructions
- Preheat your oven to 375°F. In a 9×13” baking dish, combine cherry tomatoes and peeled garlic cloves. Season with Italian seasoning, salt, and pepper. Drizzle with olive oil and toss to coat evenly.
- Make a space in the center and place the Boursin cheese and cream cheese in the middle of the dish. Bake for 30–35 minutes, until the tomatoes are soft and garlic is fork-tender.
- Meanwhile, bring a large pot of water to boil and cook the pasta according to package instructions. Reserve 3/4 cup of pasta water, then drain the pasta.
- Remove the baking dish from the oven and mash the tomatoes and garlic with a fork to create a sauce. Stir in lemon juice and chopped spinach until wilted.
- Add 1/2 cup of the reserved pasta water to loosen the sauce. Stir to combine.
- Add the cooked pasta to the baking dish. Toss gently until all the pasta is coated with the sauce. Add more pasta water if needed to reach your desired consistency.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice. Top with Parmesan and parsley if desired. Serve hot.
Notes
Reserve your pasta water—it helps the sauce cling to the pasta. You can swap spinach for arugula, kale, or zucchini. Leftovers can be stored in the fridge for 3 days. Reheat with a splash of milk or water to restore creaminess.