Boursin Pasta
The viral baked Boursin pasta — a whole round of garlic-herb Boursin baked with burst cherry tomatoes, then mashed into the creamiest, dreamiest sauce and tossed with pasta. Ready in 25 minutes.
By Hanan · Salt & Hearth
Published July 30, 2026 · Updated August 1, 2026
🍳 Tested in my kitchen
Prep
5 min
Cook
20 min
Total
25 min
Serves
4
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You've seen it all over the internet, and for good reason: baked Boursin pasta is the easiest creamy pasta you'll ever make. A whole round of garlic-herb Boursin bakes alongside sweet cherry tomatoes until everything is soft and jammy, then you mash it into a luscious, restaurant-worthy sauce right in the dish.
There's almost no chopping, one baking dish, and it's on the table in 25 minutes. It's the ultimate lazy-night dinner that tastes anything but.
Why you'll love this recipe
- A creamy, dreamy sauce from just one round of Boursin
- Barely any prep — the oven does the work
- On the table in 25 minutes
- One dish, minimal cleanup
- Endlessly adaptable with whatever you have on hand
Ingredients
For the pasta
- 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 12 oz pasta (penne or rigatoni)
- Fresh basil, to serve
Ingredient notes & substitutions
- Boursin:
- This soft, garlicky herb cheese melts into an instant creamy sauce. Garlic & Fine Herbs is the classic; Shallot & Chive or Pepper are great swaps.
- Cherry tomatoes:
- They burst and caramelize in the oven, adding sweet-tart pops that balance the rich cheese. Grape tomatoes work too.
- Pasta:
- Short shapes like penne or rigatoni catch the sauce best. Save the starchy pasta water — it's essential for a glossy, clingy sauce.
- Olive oil:
- It helps the tomatoes roast and blister and enriches the sauce. Use a good one for the best flavor.
- Garlic:
- Fresh minced garlic roasts sweet and mellow alongside the tomatoes, layering more garlic flavor onto the herby Boursin.
Method
- 1
Preheat the oven to 400°F (200°C). Place the whole round of Boursin in the center of a baking dish and surround it with the cherry tomatoes.
- 2
Drizzle the olive oil over everything, scatter the garlic on the tomatoes, and season with the salt, pepper, and red pepper flakes. Gently toss the tomatoes to coat.
- 3
Bake for 20 to 25 minutes, until the tomatoes burst and blister and the Boursin is soft and lightly golden.
- 4
Meanwhile, cook the pasta in salted water to al dente. Reserve 1/2 cup of the pasta water before draining.
- 5
Mash the softened Boursin and burst tomatoes together into a creamy sauce, stirring in a splash of pasta water to loosen it.
- 6
Add the drained pasta and toss until glossy and coated, adding more pasta water as needed. Top with fresh basil and serve.
Tips
- Boursin Garlic & Fine Herbs is the classic, but any flavor works — Shallot & Chive is delicious too.
- Save that pasta water — its starch is what makes the sauce cling silkily to every piece.
- Toss the hot pasta straight into the dish so the residual heat melts everything together.
Variations to try
- Stir in a few handfuls of baby spinach with the hot pasta until wilted.
- Add cooked chicken, shrimp, or crispy pancetta to make it a heartier meal.
- Toss in a spoonful of pesto or a squeeze of lemon to brighten the sauce.
- Use a spicy Boursin or extra red pepper flakes for a kick.
Storage & make-ahead
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or milk, since the sauce thickens as it cools. It's best fresh, but leftovers make a delicious next-day lunch. This dish doesn't freeze well — the creamy sauce can separate when thawed.
Frequently asked questions
- What is Boursin?
- Boursin is a soft, spreadable Gournay cheese blended with garlic and herbs. It melts into an instantly creamy sauce, which is what makes this pasta so easy.
- Can I make it without Boursin?
- Boursin gives the signature flavor, but in a pinch you can use softened cream cheese mixed with garlic powder, dried herbs, and a little salt.
- How do I make it a full meal?
- Stir in cooked chicken, shrimp, sausage, or white beans, and add greens like spinach or kale for a complete dinner.
- My sauce is too thick — what do I do?
- Loosen it with more reserved pasta water, a splash at a time, until it's silky and coats the pasta.
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