Boursin is a French cheese. It’s soft but also slightly crumbly (it’s delicious with bread/crackers if you haven’t tried that before!) and the flavour we are using here is garlic & herb. It is really quite garlicky, which makes it so delicious in this recipe.

Why is pasta water so important here?

Since this pasta is baked, the pasta water is important here because it loosens the baked tomatoes and Boursin into a creamy silky sauce. The fact that it was used to cook the pasta is important as it means the water is starchy. This means that it won’t thin out the sauce like it would if you used water from the tap. It also means it will stick to the pasta, clinging to each strand.

Do I have to use fresh tomatoes?

I really would use fresh tomatoes here, they roast best and you get the best flavour once they’ve burst and blistered.

Boursin Tomato Pasta

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4 from 1 review

Easy baked Boursin Tomato Pasta that makes a minimal effort creamy sauce. Delicious.

Author: margie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 2-3 1x

Ingredients

Scale

600g 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
2 x 150g Garlic & Herb Boursin rounds
20g Parmesan
Handful of fresh basil leaves

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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, caramelized, 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!

Equipment

Our Place | Mini Perfect Pot 2.0

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Find it online: https://desertislanddishes.co/boursin-tomato-pasta/