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Creamy Boursin & Tomato Pasta
By Sammy Montgoms · sammymontgoms.com
2
35 min
Cherry tomatoes roasted until bursting, folded with Boursin cheese and pasta into a creamy sauce.
| prepPreheat oven to 425°F / 220°C | ||||
| 1 150 g Boursin | Place Boursin in baking dish, surround with tomatoes, drizzle & toss | Roast uncovered 425°F / 220°C, 15–20 min until tomatoes burst | Smash tomatoes, add pasta & basil, toss to combine | Add pasta water, adjust consistency, garnish with parmesan |
| 2½ cups / 600 g cherry tomatoes (whole) | ||||
| 2 tbsp / 30 ml extra virgin olive oil | ||||
| 4 garlic cloves (minced) | ||||
| 1/2 tsp red pepper flakes | ||||
| 1/4 tsp dried oregano | ||||
| salt (to taste) | ||||
| black pepper (to taste) | ||||
| 250 g / 9 oz penne (or pasta of choice, similar in size) | Cook pasta al dente, reserve water | |||
| 1/4 cup / 60 ml reserved pasta water | ||||
| 1–2 tbsp fresh basil (finely chopped) | ||||
| 2 tbsp / 15 g parmesan cheese (finely grated, to garnish) | ||||
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