4-Ingredient Boursin Pasta
Baked Boursin cheese and cherry tomatoes make an incredibly creamy and rich pasta sauce that takes nearly zero effort.
Servings: 4 Servings
Calories: 882kcal
Ingredients
- 2 pt. cherry tomatoes
- ¼ cup extra-virgin olive oil divided
- 1 tsp. ground black pepper plus more for garnish
- 1 ½ tsp. kosher salt divided, plus more for pasta water
- 2 5.3-oz. pkg. garlic and herb spreadable cheese (such as Boursin)
- 1 lb. penne pasta
- ⅓ cup grated Parmesan cheese
- Basil leaves for garnish
Instructions
- Preheat oven to 425°F.
- While the oven is preheating, bring a large pot of salted water to a boil over high heat. Gather all ingredients.
- Put cherry tomatoes in a 13-by-9-inch baking dish. Drizzle them with 3 tablespoons of olive oil. Sprinkle with lack pepper and 1 teaspoon of salt. Toss to coat.
- Push the tomatoes to the outer edges of the dish, and place the garlic and herb cheese in the center. Drizzle the cheese with the remaining 1 tablespoon of olive oil.
- Bake in the oven until the tomatoes are blistered and the cheese has softened for 25 to 30 minutes.
- Meanwhile, add the pasta to the boiling water and cook until al dente, about 9-11 minutes.
- Drain, reserving ¾-1 cup of the pasta cooking water.
- Remove the baking dish from the oven and add ¼ cup of the pasta water; stir until creamy.
- Add the pasta and stir until well-coated. Stir in Parmesan, the remaining ½ teaspoon salt, and up to ½ cup more pasta water, 2 tablespoons at a time, to reach the desired consistency.
- Garnish with basil and black pepper, and serve immediately.
Nutrition
Calories: 882kcal | Carbohydrates: 103g | Protein: 23g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 89mg | Sodium: 1304mg | Potassium: 801mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1236IU | Vitamin C: 54mg | Calcium: 130mg | Iron: 3mg