Easy Boursin Pasta 

This Easy Boursin pasta is one of those recipes that seems fancy with zero effort my kind of weeknight magic. It’s creamy, garlicky and flavor-packed, straight from that little foil-wrapped cheese block we all love secretly. If you’re looking for comforting without the fuss, girl, this one is about to become your new go-to.

Why You’ll Love This Recipe

• Stupid easy, like “toss-it-in-and-go” easy. Nothing fancy — no strange ingredients, no fancy steps — just boil your pasta, add the Boursin, stir it all together. That’s it. It’s one of those “I can’t think at all but have to eat” types of meals. Great for lazy evenings or when you simply can’t face chopping garlic.
• Big Flavor, Zero Fuss. Boursin is the real MVP here. It’s already packed with garlic and herbs and all that creamy goodness, so it does all the heavy lifting. You’ve got a rich, indulgent sauce that tastes as if you’ve been simmering it for hours — when in fact you’re just letting cheese do its magic.
• Major Comfort Food Energy. This pasta is comforting, creamy and really satisfying. Like, curl-up-on-the-couch-with-a-bowl-and-a-blanket kind of vibes. It strikes that sweet balance between indulgent and easy. You’ll wanna have it on repeat—rainy days, Mondays, or just anytime you need a little edible joy.
• Fully Customizable. Wanna throw in some spinach? Go for it. Have a few quarts of cherry tomatoes, or some leftover roasted veggies? Throw ’em in there. Want some protein? You salt, pepper and grill chicken or shrimp, and it works so beautifully here. This pasta behaves well in the presence of nearly anything you might have on hand.

Ingredients

This basic dish calls for only a few ingredients. Here are the major items you'll need:

• Pasta – The base of the dish. Go with something that holds sauce well, such as penne, fusilli or shells.
• Boursin cheese (Garlic & Herb) – The main act. Melts into a rich, creamy, flavorful sauce with garlic and herbs already built in.
• Cherry tomatoes – Provide a sweet, juicy burst that tempers the richness of the cheese. They add a bit of acidity and brightness when they roast or blister.
• Garlic – Because you can never have too much garlic. It intensifies the flavor, and makes the whole dish smell like heaven.
• Olive oil — Used to sauté the garlic and facilitate blistering those tomatoes. Really adds depth and makes everything coalesce.
• Pasta water — This liquid gold filled with starch loosens the Boursin into a velvety sauce, allowing it to cling to the pasta. Don’t skip it—it’s magic.
• Salt & pepper – Necessary to bring all of the flavors out. Salt is on the pasta water, and pepper gives things a little jolt at the end.
• Italian seasoning – A small herb blend that adds a layer of flavor and makes the savory notes in the Boursin and tomatoes pop.
• Fresh parsley (for garnish) – Those final touches of color and freshness that make the dish shine. Not required, but strongly suggested.

Instructions To Make Boursin Pasta Recipe

1. Preheat the oven. Preheat the oven to 400°F (200°C). Place cherry tomatoes, minced garlic, olive oil, salt, pepper and Italian seasoning in a baking dish. Put the entire Boursin cheese in, and mix everything around it just a little until slightly mixed.

2. Roast. Bake for 20–25 minutes until the tomatoes are blistered and juicy and the Boursin is soft and melty. Toss it all together to make a creamy, garlicky sauce.
3. Cook the pasta. First boil your pasta in salted water until al dente. Reserve a cup or so of the pasta water before draining.
4. Combine pasta and sauce. Transfer the hot pasta directly to the baking dish. Add some reserved pasta water, stir until everyone’s coated in that creamy sauce.

5. Garnish and serve. Add fresh chopped parsley, a crack of black pepper, and serve warm. Cozy vibes in every bite.

Variations & Substitutions

• Switch up the cheese- No Boursin? No problem. Consider whipped herbed goat cheese; cream cheese with garlic and herbs; or even a scoop of ricotta seasoned with Italian seasoning. It won’t be exactly the same, but still creamy and delish.
• Add protein- Want to bulk it up? Add cooked chicken, shrimp or even chickpeas for a veggie-friendly twist. Simply stir it in when you toss the pasta with sauce.
• Mix in more veggies- Spinach, zucchini, mushrooms or roasted red peppers all work well here. Add whatever’s lounging in your fridge — this pasta doesn’t judge.
• Use a different pasta shape- Fusilli or penne or shells or farfalle — anything with texture to cling to that sauce is just right. You could even make it gluten-free, or use whole wheat pasta if that’s something you like.

Pro Tips

Here are key tips to ensure your Boursin pasta ends up as extra creamy, flavorful, completely crave-able:

• Don’t skip the pasta water. That starchy water is crucial for thinning out the sauce and helping it cling to every noodle. Begin with a splash, add more if necessary — it makes a world of difference in texture.
• Salting your pasta water like the sea. Seriously, don’t be shy. The pasta, those noodles before they batter themselves in that sauce, needs seasoning, and you have only this one chance to get flavor into the dough.
• Stir the sauce while it’s hot. As soon as the Boursin and tomatoes are out of the oven, stir them together well, while everything is hot. That’s when the cheese transforms into a creamy, dreamy sauce.
• Serve it right away. This pasta is best when fresh, with the sauce silken and warm. It’s still delicious reheated, but the magic? It’s all in the first melty bite of it.

Serving Suggestions

• With a simple green salad: Serve it with a crisp side salad — like arugula, spinach or mixed greens with a lemon vinaigrette. The freshness balances the creamy pasta beautifully.
• Garlic bread or crusty baguette: Because carbs on carbs is all there is in life. Use it to soak up every last drop of that dreamy sauce — no shame.
• Roasted or grilled veggies: Serve it with roasted broccoli, asparagus or zucchini for a colorful, veggie-filled plate. Bonus: It balances out the entire meal.
• Add a protein on top: Add grilled chicken, shrimp or crispy pancetta to finish any of them off as a main course. Simple, yet elagant and impressive with no extra effort.
• Serve in large platter, family-style: Mound it into a pretty serving bowl, scatter fresh parsley over it and allow everyone to dig in. Ideal for casual dinner parties or rustic Sunday dinners.

Storage and Reheating Instructions

• To Store: Allow the pasta to cool completely, then transfer to an airtight container. Put it in the fridge and it should be fine for about 3 days. (It may thicken some, but don’t worry — we’ll address that when you’re reheating.)
• To Reheat (Stovetop): Place the pasta in a skillet or saucepan over low heat. Swoosh in some water, milk or even a bit of cream to loosen the sauce. Stir gently until everything’s heated through and creamy once more.
• To Reheat (Microwave): Place a serving in a microwave-safe bowl, splash with a little water or milk, cover loosely. Heat in 30-second intervals, stirring between each interval, until hot and smooth.

The sauce won’t be as silken as fresh, but it will be completely delish with an appropriate splash of liquid and some love on the reheat.

Frequently Asked Questions

If you tried this Easy Boursin Pasta or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

More Pasta Recipes

• Zesty Salad Supreme Pasta Salad
• Ranch Pasta Salad
• Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta Recipe
• The Best Creamy Mozzarella Shrimp Pasta
• The Best Chicken Mozzarella Pasta
• Easy 20 Minute Canned Tuna Pasta
• Easy Lemon Garlic Pasta
• Crock Pot Mac and Cheese
• Quick & Easy Gouda Mac and Cheese
• Homemade Hamburger Helper Recipe
• Easy Homemade Cajun Chicken Alfredo Sauce (Creamy Recipe)

Recipe

Easy Boursin Pasta

This Easy Boursin pasta is one of those recipes that seems fancy with zero effort my kind of weeknight magic. It’s creamy, garlicky and flavor-packed, straight from that little foil-wrapped cheese block we all love secretly. If you’re looking for comforting without the fuss, girl, this one is about to become your new go-to.

5 from 1 vote

Print Recipe Pin Recipe

Course: dinner, Main Course, main dish, pasta

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Calories: 376kcal

Author: Imsen

Cook ModePrevent your screen from going dark

1x2x3x

INGREDIENTS

• ▢ 8 oz pasta penne, fusilli, or whatever shape you like
• ▢ 1 pint cherry tomatoes about 1 ½ cups
• ▢ 1 round Boursin cheese 5.2 oz, Garlic & Herb flavor
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoon olive oil
• ▢ Salt to taste
• ▢ Freshly cracked black pepper to taste
• ▢ 1 teaspoon Italian seasoning
• ▢ Chopped fresh parsley  for garnish

INSTRUCTIONS

• Preheat the oven. Preheat the oven to 400°F (200°C). Place cherry tomatoes, minced garlic, olive oil, salt, pepper and Italian seasoning in a baking dish. Put the entire Boursin cheese in, and mix everything around it just a little until slightly mixed.
• Roast. Bake for 20–25 minutes until the tomatoes are blistered and juicy and the Boursin is soft and melty. Toss it all together to make a creamy, garlicky sauce.
• Cook the pasta. First boil your pasta in salted water until al dente. Reserve a cup or so of the pasta water before draining.
• Combine pasta and sauce. Transfer the hot pasta directly to the baking dish. Add some reserved pasta water, stir until everyone’s coated in that creamy sauce.
• Garnish and serve. Add fresh chopped parsley, a crack of black pepper, and serve warm. Cozy vibes in every bite.

NUTRITION

Calories: 376kcal | Carbohydrates: 57g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 351mg | Fiber: 4g | Sugar: 4g | Vitamin A: 608IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg

Keyword Boursin Pasta, Oven Baked Boursin Pasta

DID YOU MAKE THIS RECIPE?Follow @ambitiousfoodieblog on Instagram, take a shot, and tag it #ambitiousfoodieblog! I love to see what you are making!