What is Boursin pasta?
It is pasta tossed in a sauce made by roasting garlic herb cheese with cherry tomatoes, then mixing it into a creamy, tangy base. Think: tomato cream sauce, but the cheese does most of the work.
Do I have to bake it, or can I do it on the stove?
Baking is the easiest way to get those jammy burst tomatoes, but you can do it in a covered skillet. Cook tomatoes in olive oil until they burst, then add the cheese and a splash of pasta water to melt into a sauce.
What pasta shape works best?
Short shapes that catch sauce are my favorite: penne, rigatoni, fusilli, or shells. Long noodles like spaghetti also work, just plan on using a little more pasta water to help coat everything.
How do I keep the sauce from getting too thick?
Reserve more pasta water than you think you need. Add it in small splashes while tossing until the sauce looks glossy and moves easily.
Can I add protein?
Absolutely. Stir in shredded rotisserie chicken, cooked Italian sausage, sautéed shrimp, or crispy chickpeas. Add it at the end so it stays juicy.
Is there a dairy-free option?
This one is definitely dairy-forward, but you can swap in a dairy-free garlic herb spread. You may need an extra splash of pasta water and a little more salt to get the same creamy, savory vibe.
Can I make any of it ahead?
Yes. Roast the tomato and cheese mixture, cool, and refrigerate for up to 2 days. Rewarm it in the oven (or a skillet) while the pasta boils, then toss everything together with pasta water.
