From the Cook
From the Cook
From the Cook
1/4
Creamy Boursin Cheese Pasta with Tomatoes
Instructions
1
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Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2
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In a pan over medium heat, add butter and olive oil. Once melted, add cherry tomatoes and season with salt and pepper.
3
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Cook until tomatoes soften and blister, then gently smash them with a spoon to release juices.
4
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Add minced garlic and cook for 1–2 minutes until fragrant.
5
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Pour in heavy cream and stir to combine. Season with garlic powder, onion powder, paprika, and more salt and pepper to taste.
6
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Add Boursin cheese and stir until fully melted and sauce is smooth.
7
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Add cooked pasta, Parmesan cheese, chopped basil, and a splash of reserved pasta water.
8
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Toss everything together until well coated. Add more pasta water if needed to loosen the sauce.
9
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Serve topped with more Parmesan and fresh basil.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Gold 💧Always reserve 1 cup of starchy pasta water before draining, as it's crucial for creating a silky, emulsified sauce that perfectly coats the radiatori pasta.
- Boursin Melting Technique 🧀Remove the Boursin cheese from the refrigerator 15-20 minutes before cooking to ensure it melts more smoothly and evenly into the cream sauce.
- Tomato Blistering Mastery 🍅Use a cast-iron skillet or heavy-bottomed pan for the most even and intense blistering of cherry tomatoes, which concentrates their natural sweetness.
- Seasoning Layer Strategy 🧂Build flavor complexity by seasoning at multiple stages: salt the pasta water, season the tomatoes while blistering, and adjust the final sauce with garlic and onion powders.
- Fresh Basil Preservation 🌿Tear basil leaves instead of chopping to prevent bruising, and add them at the very end to maintain their vibrant color and fresh, aromatic quality.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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