This Boursin cheese pasta combines sausage with roasted broccoli and tomatoes in a creamy garlic and herb sauce, finished with Parmesan and fresh basil.
This recipe is a spin on the viral TikTok baked tomato and feta pasta, swapping feta for creamy garlic and herb Boursin.
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Key Takeaways: Boursin Cheese Pasta
- Creamy sauce, no cream needed: Boursin cheese melts into the roasted tomato juices, with a splash of pasta water to help it coat the noodles.
- Dinner in 40 minutes: Sausage, broccoli and tomatoes roast while the pasta cooks.
- Easy to adapt: Use penne, bowtie or rotini pasta, your favorite sliced sausage or try it with chicken or shrimp.
Why I Love This Recipe
I love how one package of Boursin cheese does most of the work in this pasta. It makes the best melted cheese sauce, with no other ingredients needed. Add the pasta, sausage and vegetables and this Boursin pasta is ready o serve.
For more creamy pasta dishes, try my orecchiette pasta with sausage and broccoli or Tuscan chicken pasta. Boursin also makes an easy appetizer in this viral Boursin fig dip.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Boursin cheese: Use one 5.3-ounce package of Garlic & Fine Herbs Boursin cheese for the creamy sauce.
- Tomatoes: Cherry or grape tomatoes soften as they roast and add sweetness to the sauce.
- Broccoli: Cut fresh broccoli into small, evenly sized florets so it becomes tender while roasting.
- Sausage: Use sliced, fully cooked chicken sausage or kielbasa. I used Aidells chicken sausage.
- Garlic and seasonings: Fresh minced garlic, Italian seasoning, salt and pepper add extra flavor.
- Olive oil: Helps coat the vegetables for roasting.
- Pasta: Bowtie, penne or rotini work well. Save some pasta water before draining to loosen the sauce as needed.
- Parmesan cheese: Freshly grated Parmesan melts smoothly into the warm pasta.
- Fresh basil: Stir in at the end for a fresh finish. Add red pepper flakes if you like a little heat.
How to Make Boursin Cheese Pasta
Step 1: Place the Boursin in the center of a baking dish and arrange the tomatoes, broccoli, sliced sausage and garlic around it. Toss the vegetables and sausage with olive oil and seasonings, then bake until the tomatoes soften and begin to burst.
Step 2: While everything roasts, cook the pasta just until al dente. Before draining, scoop out some pasta water to help bring the sauce together.
Step 3: Gently mash a few of the roasted tomatoes, then stir the softened Boursin into the vegetables and sausage until creamy. Toss in the hot pasta and Parmesan, adding a little reserved pasta water at a time if the sauce needs loosening.
Step 4: Finish with fresh basil and serve warm with extra Parmesan or a sprinkle of red pepper flakes.
Recipe Tips
- Use fully cooked sausage. Chicken sausage or kielbasa can go straight into the baking dish. If using raw Italian sausage, brown it first.
- Choose short pasta. Bowtie, penne or rotini catch the creamy Boursin sauce and mix easily with the sausage and vegetables, making it easier to get some in each bite.
- Wait until the tomatoes soften. They should easily break apart when pressed with a spoon so they blend into the cheese sauce.
- Add pasta water gradually. Start with a few tablespoons and toss well before adding more. You want enough sauce to coat the pasta without making it watery.
- Serve right away. The sauce thickens as it cools, so toss in the hot pasta and bring it straight to the table.
Boursin Cheese Pasta FAQs
Yes! Garlic & Fine Herbs is my favorite here, but Shallot & Chive or Caramelized Onion & Herbs would also work. Each will give the sauce a slightly different flavor.
A soft garlic and herb cream cheese spread is the closest substitute, although the flavor and texture will vary. Boursin also makes a dairy-free version you can try..
Yes! Fresh spinach is an easy addition. Stir a handful or two into the hot sauce before adding the pasta and let it wilt. You can also roast chopped zucchini or bell peppers with the other vegetables.
Add reserved pasta water a few tablespoons at a time, tossing until the sauce coats the pasta smoothly. For a richer sauce, stir in a splash of heavy cream. Serve right away, since the sauce thickens as it cools.
For more creamy pasta recipes try creamy penne pasta, Olive Garden chicken pasta and Italian sausage pasta.
For More Pasta Recipes
Boursin Cheese Pasta
Video
Ingredients
- 1 5.3-ounce package Boursin Garlic & Fine Herbs cheese
- 1 pint cherry or grape tomatoes
- 2 cups chopped broccoli
- 1 ½ cups sliced sausage or kielbasa
- 3 cloves garlic , minced
- 2 Tablespoons olive oil
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 ounces penne, bowtie, or rotini pasta
- ½ cup reserved pasta water , if needed
- ⅓ cup freshly grated Parmesan cheese
- 2 Tablespoons chopped fresh basil
- Red pepper flakes , optional
Instructions
- Prepare. Preheat the oven to 400°F. Place the Boursin cheese in the center of a 9×13-inch baking dish. Add the tomatoes, broccoli, sausages and garlic around the cheese.
- Season. Drizzle the tomatoes with olive oil. Sprinkle with Italian seasoning, salt, and pepper. Toss the tomatoes to coat.
- Bake. Bake uncovered for 25–30 minutes, or until the tomatoes are soft and beginning to burst.
- Cook pasta. Meanwhile, cook the pasta in salted water according to package directions until al dente. Before draining, reserve 1/2 cup pasta water.
- Make the sauce. Remove the baking dish from the oven. Gently mash some of the tomatoes with the back of a spoon, then stir everything together until the Boursin and tomato juices form a creamy sauce.
- Combine. Add the cooked pasta and Parmesan. Toss until evenly coated, adding reserved pasta water a few tablespoons at a time until the sauce reaches your desired consistency.
- Serve. Stir in fresh basil, if desired. Season to taste and serve warm with additional Parmesan and red pepper flakes.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
