Creamy Boursin Cheese Pasta with Tomatoes

This Creamy Boursin Cheese Pasta with Tomatoes is a decadent and satisfying dish that’s bursting with flavor. Cherry tomatoes are gently blistered in a butter and olive oil base, then smashed to release their sweet juices. Garlic, heavy cream, and a generous portion of Boursin cheese are folded in to create a luxuriously creamy sauce. Seasoned with garlic, onion powder, and paprika, and finished with Parmesan and fresh basil, every bite is creamy, tangy, and herby. Perfect for a weeknight dinner with a gourmet feel, this pasta is as easy as it is indulgent.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,051 kcal per serving

Ingredients

½ pound - radiatori pasta
2 tablespoon - butter
1 tablespoon - olive oil
1 pint - cherry tomatoes
3 cloves - garlic
1 cup - heavy cream
1 - round Boursin cheese
½ cup - Parmesan cheese
1 handful - fresh basil
½ teaspoon - salt
¼ teaspoon - black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
¼ teaspoon - paprika
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a pan over medium heat, add butter and olive oil. Once melted, add cherry tomatoes and season with salt and pepper.
Cook until tomatoes soften and blister, then gently smash them with a spoon to release juices.
Add minced garlic and cook for 1–2 minutes until fragrant.
Pour in heavy cream and stir to combine. Season with garlic powder, onion powder, paprika, and more salt and pepper to taste.
Add Boursin cheese and stir until fully melted and sauce is smooth.
Add cooked pasta, Parmesan cheese, chopped basil, and a splash of reserved pasta water.
Toss everything together until well coated. Add more pasta water if needed to loosen the sauce.
Serve topped with more Parmesan and fresh basil.