Boursin Cheese Pasta (Viral TikTok Recipe)
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Creamy, cozy, and packed with flavor, this Boursin cheese pasta is pure comfort in a bowl. It’s made with simple ingredients like cherry tomatoes, garlic, spinach, and a block of herby Boursin cheese that melts into the easiest pasta sauce ever. Everything is baked in one dish and ready in 35 minutes!
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I’ve made this Boursin pasta on lazy Sundays and hectic weeknights, and it always hits the spot. The sauce is creamy without needing cream, and the combo of garlic, herbs, and roasted veggies packs in more flavor than you’d think from such a short ingredient list. It’s a great way to use up any leftover pasta, and you can toss in extra veggies or protein if you’ve got them in the fridge. This one’s earned a permanent spot in my dinner rotation.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Boursin Cheese Pasta
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love how quick and easy this Boursin cheese pasta is to throw together. Here’s how I make it in just a few steps:
Roast the veggies and garlic
Preheat your oven to 400°F (200°C). In a greased 9×13-inch baking dish, add the cherry tomatoes, sliced mushrooms, and minced garlic. I use this baking dish because it holds everything snugly, and the handles are easy to grip with oven mitts, it also looks good on the table.
Drizzle with olive oil, then season with salt, black pepper, and a pinch of red pepper flakes. Give everything a good stir to coat, then scoop the veggies to the edges of the dish.
Add the Boursin cheese
Unwrap the round of Boursin garlic and herb cheese and place it right in the center of the baking dish. No need to stir it in yet—it’ll melt beautifully in the oven.
Bake until bubbly
Pop the dish in the oven, uncovered, for about 30 minutes. The tomatoes should be bursting, the mushrooms tender, and the cheese soft and ready to stir.
Boil the pasta
While the veggies are roasting, cook your short pasta (like fusilli or penne) in a pot of salted boiling water until al dente. Before draining, save about a cup of pasta water—this comes in handy later.
I usually cook pasta in a non-stick pot like this one because nothing sticks, cleanup is quick, and a clip-on strainer, which I love.
Mix in the spinach and stir
Take the dish out of the oven and immediately add the chopped spinach. Stir everything together—the heat will wilt the spinach and turn the melted Boursin into a creamy, flavorful sauce.
Combine with pasta
Add the cooked pasta to the baking dish and give it a quick toss to make sure everything is well-coated and combined. If the sauce feels a little thick, stir in a splash of the reserved pasta water to loosen it up.
Add cheese and serve
Sprinkle in some grated Parmesan cheese, toss again, and serve warm with extra shaved Parmesan on top.
Ingredients
- 12 ounces short pasta
- 2 cups cherry tomatoes
- 2 cups portobello mushrooms sliced
- 4 cloves garlic minced
- ¼ cup extra-virgin olive oil
- Salt and pepper to taste
- ¼ teaspoon crushed red pepper flakes
- 5.2 ounces round block of Boursin garlic and herb cheese whole
- 1 cup fresh spinach chopped
- ¼ cup grated Parmesan
- Shaved Parmesan to garnish
Video
Instructions
- Preheat your oven to 400°F (200°C). In a lightly greased 9×13-inch baking dish, combine cherry tomatoes, sliced mushrooms, and minced garlic. Drizzle everything with olive oil and season with salt, black pepper, and a pinch of red pepper flakes. Toss until the vegetables are evenly coated, then push them to the edges of the dish to make space in the center.2 cups cherry tomatoes, 2 cups portobello mushrooms, 4 cloves garlic, ¼ cup extra-virgin olive oil, Salt and pepper, ¼ teaspoon crushed red pepper flakes
- Place the whole round of Boursin garlic and herb cheese right in the middle. Bake uncovered for about 30 minutes, or until the tomatoes are bursting, the mushrooms are tender, and the cheese is soft and melty.5.2 ounces round block of Boursin garlic and herb cheese
- While the vegetables are roasting, cook the pasta in a pot of salted boiling water according to package directions until al dente. Drain and reserve about a cup of the pasta water.12 ounces short pasta
- Once the Boursin dish is out of the oven, immediately add the chopped spinach. Stir everything together until the spinach wilts and the cheese forms a creamy sauce with the roasted vegetables.1 cup fresh spinach
- Add the cooked pasta to the baking dish and toss until everything is well coated. If the sauce feels too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.
- Finish with a handful of grated Parmesan, and serve warm with extra shaved Parmesan on top for a deliciously cheesy touch.Shaved Parmesan, ¼ cup grated Parmesan
Notes
- Pasta: Short shapes like fusilli, penne, or farfalle work best, as they hold onto the sauce.
- Protein boost: Add cooked chickpeas, lentils, or white beans if you want a meatless protein boost.
- Veggie swap: No mushrooms? Try zucchini, broccoli, or bell peppers instead.
- Spice level: Adjust the red pepper flakes to your heat preference, or skip them for a milder version.
- Sauce control: Use the reserved pasta water a little at a time to get the texture just right.
- Cheese: If you’re out of Boursin, try herbed cream cheese or a mix of cream cheese and feta.
- Fresh herbs: A sprinkle of fresh basil or parsley adds a bright finish.
- Gluten-free: To make this gluten-free, just swap in your favorite gluten-free pasta.
Storage and Reheating Instructions
- Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: When reheating, add a splash of water or broth to bring the creamy texture back—microwave or stovetop both work. Just give it a good stir to wake everything up again.
Nutrition
Recipe Notes and Tips
I like keeping things easy, but here are a few extra tips to make your Boursin pasta even better:
- Pasta: Short shapes like fusilli, penne, or farfalle work best, as they hold onto the sauce.
- Protein boost: Add cooked chickpeas, lentils, or white beans if you want a meatless protein boost.
- Veggie swap: No mushrooms? Try zucchini, broccoli, or bell peppers instead.
- Spice level: Adjust the red pepper flakes to your heat preference, or skip them for a milder version.
- Sauce control: Use the reserved pasta water a little at a time to get the texture just right.
- Cheese: If you’re out of Boursin, try herbed cream cheese or a mix of cream cheese and feta.
- Fresh herbs: A sprinkle of fresh basil or parsley adds a bright finish.
- Gluten-free: To make this gluten-free, just swap in your favorite gluten-free pasta.
How to Store Leftover Boursin Cheese Pasta
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to bring the creamy texture back; both the microwave and the stovetop work. Just give it a good stir to wake everything up again.
What to Serve With This Boursin Cheese Pasta Recipe
This creamy Boursin pasta recipe pairs perfectly with all kinds of sides. Try it with a green salad, air fryer broccoli, or portobello mushroom fries. A couple of garlic knots or French bread is great for scooping up extra sauce.
For a heartier meal, add roasted zucchini, bell peppers, or a handful of cooked chickpeas stirred right into the pasta.
More Pasta Recipes You Will Love
I love a cozy, hearty dinner, and if you do too, here are a few more recipes worth trying:
