Stovetop Boursin Pasta with Cherry Tomatoes (20 Minutes)
Creamy stovetop Boursin pasta with burst cherry tomatoes, garlic and basil — the viral TikTok dinner, ready in 20 minutes.
Method
- Bring a large pot of salted water to a boil and cook the pasta until just al dente, following the package time. Before draining, scoop out 1 cup of the pasta water and set it aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes in a single layer and cook, without stirring too often, for 5 to 6 minutes, until they blister and start to burst.
- Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
- Reduce the heat to low, add the Boursin and 1/2 cup of the reserved pasta water, and mash and stir until the cheese melts into a smooth, creamy sauce. Add a splash more pasta water if the sauce looks thick.
- Add the drained pasta to the skillet and toss for 1 to 2 minutes, until every piece is coated and glossy.
- Take the skillet off the heat, stir in the Parmesan and basil, season with salt to taste, and serve at once.
Creamy stovetop Boursin pasta with burst cherry tomatoes, garlic and basil — the viral TikTok dinner, ready in 20 minutes.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 15 g
- Carbs
- 62 g
- Fat
- 23 g
- Fibre
- 4 g
- Sugar
- 5 g
- Sodium
- 480 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The starchy pasta water is what turns the Boursin into a sauce instead of clumps, so do not skip reserving it. Keep the tomatoes in a single layer so they blister rather than steam.
Substitutions
- Boursin Garlic & Fine Herbs — garlic and herb cream cheese, or plain cream cheese with 1 teaspoon dried Italian herbs
- Penne — rigatoni, fusilli, or any short pasta that holds sauce
- Parmesan — Pecorino Romano, or omit for a lighter sauce
Serving suggestions
Serve with a green salad and garlic bread, or with grilled chicken or shrimp stirred through for extra protein.
Storage
Airtight container in the fridge for up to 3 days. The sauce thickens as it cools.
Reheating
Warm gently in a skillet over low heat with a splash of water or milk, stirring until creamy again.
Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon
Variations
- Spinach: stir in 2 cups baby spinach with the pasta until just wilted
- Spicy: double the red pepper flakes and finish with extra black pepper
- Lemon: add 1 tablespoon lemon juice and 1 teaspoon lemon zest with the Parmesan
Why it works
Boursin is already seasoned and soft, so it melts at low heat without splitting. Burst tomatoes release their juices into the cheese, and the starch in the pasta water binds the two into a sauce that clings to the pasta.
Frequently asked questions
Why is my Boursin sauce clumpy?
The heat was too high or there was not enough pasta water. Take the skillet off the heat and stir in hot pasta water a splash at a time until it turns smooth.
Can I make Boursin pasta without tomatoes?
Yes. Melt the Boursin with pasta water and a little olive oil for a plain garlic-herb sauce, then add spinach or peas if you like.
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