- Boursin Cheese and Tomato Pasta
- What can I substitute for Boursin cheese?
- Ingredients & Substitutions
- Tips for success
- More easy pasta recipes
- Common Questions
- Pasta Night, Upgraded
Boursin Cheese Pasta just hits different when you come home hangry and short on time. I mean, you know those nights when you open the fridge and all you see is a sad bag of spinach and some half-eaten cheese? Yep, been there. You’re not in the mood for anything complicated, but you want something that’s warm, cozy, and way better than boxed mac. That’s basically why this five-minute pasta thing became my go-to. Folks on TikTok weren’t lying. It’s honestly way easier than you think, and I’m all about minimal effort with maximum taste.
Boursin Cheese and Tomato Pasta
Let’s get real. The first time I tried making Boursin Cheese Pasta, I messed up and threw in raw garlic. It was still pretty tasty but, wow, lesson learned. The magic is really in how ridiculously creamy the Boursin gets when you let it melt right into those hot noodles. I usually toss it in with a handful of cherry tomatoes, though if you’re not feeling tomatoes, that’s cool too.
You basically boil up your favorite pasta (I have a thing for penne lately), then drain it, toss it back into the pot while it’s piping, and add the whole wheel of Boursin cheese. Cherry tomatoes go in next, and as you stir, everything just smushes and melts together. The smell is, honestly, five-star restaurant amazing. I always save a little pasta water to thin things out if it starts getting too thick. Serve while it’s hot, obviously. My neighbor tried this with a splash of cream and said it was “dangerously easy.”
“This pasta was gone in minutes! Creamy, savory, and so simple. Never thought dinner could be this quick and rich.”
What can I substitute for Boursin cheese?
Here’s the thing. Sometimes your store runs out or Boursin cheese (yeah, it happens) just isn’t in your fridge. Don’t stress. I swear, soft herby cheese is more flexible than you think. If you have any of those creamy garlic spreads, use that. Even mixing cream cheese with a bit of Italian seasoning works in a pinch.
Heck, I even tried goat cheese with a sprinkle of garlic powder once. Not mad about it! Just go for something spreadable and flavored, kind of like Boursin. You want that same creamy, melt-in-the-pasta texture. It won’t be identical, but it’s still a “wow” moment. My friend in the Midwest says she swaps in Alouette—should be criminal how tasty that was.
Ingredients & Substitutions
Let’s break it down for you. You literally need just a handful of things:
- Pasta (about 10 ounces—penne, fusilli, rigatoni, anything with nooks)
- One wheel of Boursin cheese (Garlic & Herbs is the classic, but I’m not mad about Shallot & Chive)
- A few handfuls of cherry tomatoes (I’ve used grape, too. No big deal.)
- Olive oil, just a drizzle
- Pinch of salt and black pepper
If tomatoes aren’t your jam, toss in some baby spinach at the end. Wanna upgrade? A handful of crispy bacon or grilled chicken slaps. Don’t have Boursin cheese? Like I said, soft herby cheese or herbed cream cheese works nearly as well.
| Ingredient Substitution Notes | ||
| Pasta (penne, fusilli, etc.) | Gluten-free pasta or zoodles | Cooking times may vary for gluten-free options. |
| Boursin cheese | Cream cheese with herbs or goat cheese | Adjust seasonings to taste for alternatives. |
| Cherry tomatoes | Canned diced tomatoes or spinach | Fresh vegetables maintain texture and flavor better. |
| Olive oil | Butter or avocado oil | Choose based on flavor preference. |
| Salt and pepper | Other spices like Italian seasoning | Experiment with different herbs to change the profile. |
Tips for success
Alright, some people have texted me photos of what they called “cheesy disaster,” so here are my honest, hopefully helpful, tidbits.
Don’t over-cook your pasta. You want it tender, but not mush. Undercooked pasta just ruins that creamy vibe. Save about half a cup of your pasta water before draining. That starchy water turns everything into silky goodness. Make sure the pasta is hot when you mix in the Boursin cheese or it won’t melt as dreamy as you want. And if you feel wild, add a hit of crushed red pepper. It really dials things up. One time I got fancy and tossed in roasted garlic and it went completely next-level.
More easy pasta recipes
Sometimes you just need more options, right? If you like speedy, crowd-pleasing meals, pasta is always a safe bet in my book. One of my favorites is a super simple butter and parmesan spaghetti—literally four ingredients and you’re done. My cousin once brought over his “pesto from a jar plus rotisserie chicken” thing and, honestly, everyone was obsessed.
Carbonara is another classic—well, if you don’t mind a little bacon for breakfast. And don’t get me started on lazy “one-pot mac and cheese.” More cheese, less cleanup—just how it should be. When in doubt, play around and see what’s hanging out in your fridge. Pasta doesn’t judge.
Common Questions
How long does Boursin Cheese Pasta keep in the fridge?
I say eat it same day, but you can totally keep leftovers up to two days. It thickens up, so add a splash of milk when reheating.
Can I use gluten-free pasta?
Yep, does the trick. Rice- or corn-based noodles both work, just watch the cooking time—they can get mushy fast.
Is it okay to use different veggies?
Absolutely! I’ve swapped tomatoes for spinach, roasted zucchini, even little broccoli florets. Go wild.
Can I double the recipe for a crowd?
Heck yes. Just don’t skimp on the cheese and save extra pasta water. Trust me, you’ll need it.
Does this freeze well?
Kind of—not my favorite for the freezer, the cheese gets grainy, so stick to the fridge.
Pasta Night, Upgraded
All in all, Boursin Cheese Pasta is one of those “why didn’t I make this sooner” deals. It’s quick, tastes like something you’d pay way too much for, and honestly, your kitchen will smell amazing. Next time you scroll past yet another viral pasta video, just try this one—you’ll actually want to make it again. For a few other fast dinner wins, check out the official Boursin recipes page or peek at some [TikTok pasta hacks] for more inspiration. Fast, creamy, and totally comforting. Just the thing for busy, hungry humans like me and you.
Boursin Cheese and Tomato Pasta
Equipment
- Large Pot
- Strainer
- Mixing spoon
Ingredients
- 10 oz pasta penne, fusilli, or rigatoni
- 1 wheel Boursin cheese Garlic & Herbs or any flavor
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 tbsp olive oil for sautéing
- salt and black pepper to taste
Instructions
- Cook pasta in salted water according to package directions. Reserve 1/2 cup of pasta water before draining.
- Return hot pasta to the pot. Immediately add the Boursin cheese and cherry tomatoes.
- Drizzle with olive oil and stir until the cheese melts and everything is well combined. Add reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste. Serve warm with extra herbs or toppings if desired.