Boursin Tomato Pasta
Easy baked Boursin Tomato Pasta that makes a minimal effort creamy sauce, perfect for a quick dinner. Delicious.
Servings: 2 servings
Ingredients
- 600 g ripe medium vine tomatoes halved (or cherry tomatoes work very well here!)
- 1 small whole garlic head or 4 large garlic cloves, unpeeled
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ tsp dried oregano
- 1 tsp caster sugar
- 225 g spaghetti
- 1/2 tsp chilli flakes
- 300g Garlic & Herb Boursin
- 20 g Parmesan
- Handful of fresh basil leaves
Instructions
- Preheat the oven to 200°C (400°F).
- Place the Boursin in a baking dish. Scatter over the halved tomatoes. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes. Add the oregano and sugar, then drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 25-30 minutes or until the tomatoes are blistered, caramelised, and the garlic is soft.
- While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining (you won’t add all of it to the sauce but it’s good practice to reserve a large amount just in case)
- Once roasted, squeeze the soft garlic cloves out of the skin and mash together with the tomatoes with a wooden spoon, beating in the creamy Boursin to create a delicious sauce. Add around 60ml (1/4 cup) of the reserved pasta cooking water and stir until creamy.
- Add the cooked pasta to the pan and stir until the pasta is evenly coated with the sauce. Add the chopped basil leaves and add more pasta cooking water if the sauce appears too dry. Add the Parmesan and stir well. Taste and adjust the seasoning, adding more salt or pepper if needed. Top with more Parmesan, some fresh basil and enjoy!
Notes
Scroll up for a step by step guide to help you make tomato boursin pasta.
To store: Transfer to an airtight container and store in the fridge for up to 3 days.
To reheat: Any leftovers can be reheated in the microwave for 1-2 minutes until piping hot. Otherwise, add to a pan over medium heat and mix until it comes back into a smooth sauce. It may need a splash of water to loosen it a little.
To freeze: I wouldn't freeze this as the sauce will likely turn grainy once defrosted.
Make ahead: I wouldn't mix the pasta in with the sauce until ready to serve. If you want to really get ahead, you could prep everything into the baking dish and then cover and place in the fridge. Roast when ready and then toss in the pasta. I wouldn't roast the sauce ahead of time as you want the Boursin to be melted and smooth.
Make it vegan: Use vegan Boursin if cooking for vegans and use plant based Parmesan.
Make it gluten-free: Swap the pasta for your favourite gluten-free option.
Tomatoes: You could also add some red peppers or sundried tomatoes to the roasting dish alongside the cherry tomatoes, that would be delicious. When tomatoes are out of season, you could use tinned tomatoes. You wouldn't roast in the oven like you do with the fresh tomatoes but it would make a good tomato sauce. Roast the garlic with oil in the oven for 30 minutes. Smash the garlic into a tin of tomatoes and bubble for 10 minutes. Season well and then you can stir in 1 wheel of boursin, basil, parmesan. Add to the cooked pasta and enjoy!
Boursin: the viral recipe used feta so that would also work here too. I would just use one good-quality block of feta rather than two as it is much saltier than Boursin and you don't want to overpower the dish.
Make it spicy: Add a more generous pinch of chilli flakes when roasting and then finish with more chilli flakes when done. Or take a fresh red chilli, chopped, and add to the roasting tin with the tomatoes. Then it will become part of the sauce at the end, with a good level of heat. Adjust how much chilli or the type of chilli, depending on your preference.
Adding vegetables: You could add other vegetables to the tomatoes when roasting. Some chopped red onion would be delicious or add a handful of spinach to the sauce for the last few minutes of roasting. It will wilt down into the sauce.