Easy Boursin Pasta with Sun-Dried Tomatoes and Spinach
Ingredients
Method
- Preheat your oven to 400°F.
- In a 13x9-inch baking dish, stir together the sun-dried tomatoes (with their oil) and the cherry tomatoes. Push the tomatoes to the sides and place both rounds of Boursin cheese in the center.
- Bake until the cheese is softened and the tomatoes are blistered, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- Remove the baking dish from the oven and immediately stir the hot cheese together with the tomatoes and spinach until the spinach wilts.
- Add the drained pasta and stir until everything is well coated. Serve topped with grated Parmesan.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Boursin Pasta
I never thought a cheese wedge could change my weeknight dinner game, but here we are. This Boursin pasta is the kind of recipe that makes you feel like a genius with almost zero effort. It’s creamy, it’s garlicky, it’s herb-y, and it comes together in about 20 minutes flat. From fridge to table, I swear.
And the best part? You only need five ingredients. Five. That’s it. No chopping a million veggies, no standing over a hot stove stirring forever. Just toss everything in a baking dish, let the oven do the work, and boom dinner is served. It’s the kind of meal that makes you look like a hero, even if you’re just trying to survive a Tuesday.
This recipe has been all over TikTok for a reason. It’s one of those magical combinations where simple ingredients come together to create something way bigger than the sum of their parts. The Boursin cheese melts into this silky, luxurious sauce that coats every single noodle. The cherry tomatoes burst and get all jammy. The sun-dried tomatoes add this intense, concentrated flavor. And the spinach? It just wilts right in, adding a little green to make you feel good about yourself.
Why this works: Boursin cheese is a soft, spreadable cheese that’s already packed with garlic and herbs. So you don’t need to add any extra seasonings. It melts like a dream because of its high fat content, creating a sauce that’s smooth and creamy without any of the fuss of a traditional béchamel. No roux, no whisking, no worrying about lumps. Just pure, cheesy goodness.
Whether you’re a busy parent, a college student, or just someone who wants a delicious dinner without a ton of dishes, this Boursin pasta is for you. It’s comfort food at its finest, and it’s ready in under 30 minutes. What’s not to love?
Ingredients & Substitutions
Here’s the thing about this Boursin pasta the ingredient list is short, but every single one pulls its weight. Let’s break it down.
Boursin Garlic and Fine Herbs Cheese: This is the star of the show. You’ll need two packages (5.2 ounces each) of the classic Garlic and Fine Herbs flavor. It’s the one that comes in the little foil-wrapped rounds. You can find it in the specialty cheese section of most grocery stores I usually grab mine at Ralphs or Vons. If you want to switch it up, Boursin also makes other flavors like Basil & Chive or Shallot & Chive, but the original is my go-to for this recipe.
Cherry Tomatoes: Two cups of these little guys. They roast up and get all sweet and blistered, adding a burst of freshness to the creamy sauce. Grape tomatoes work just as well if that’s what you have.
Julienned Sun-Dried Tomatoes Packed in Oil: This is the secret weapon. One 7-ounce jar. The oil from the jar gets used in the dish too, so don’t drain it. It adds so much flavor and helps everything roast beautifully. If you can only find sun-dried tomatoes that aren’t in oil, just rehydrate them in hot water for about 10 minutes, then toss them with a little olive oil before adding to the dish.
Short Pasta: 12 ounces of something like penne or fusilli. The little ridges and curves grab onto that creamy sauce perfectly. But honestly, any short pasta works rotini, farfalle, rigatoni, you name it.
Fresh Spinach: Two cups packed. It wilts right into the hot sauce, adding a pop of color and some extra nutrients. You can substitute kale if you want, but give it a little extra time to soften.
Grated Parmesan Cheese: For serving. This is non-negotiable in my book. It adds that salty, nutty finish that ties everything together.
Optional Add-Ins (not in the base recipe but totally fair game): If you want to bulk this up, throw in some cooked chicken, shrimp, or even some sautéed mushrooms. This Boursin pasta is super forgiving, so feel free to clean out your crisper drawer.
How to Make Boursin Pasta
Okay, so the method is almost embarrassingly simple. But that’s the beauty of it. Let me walk you through the four main stages.
Stage 1: Prep the Baking Dish
Preheat your oven to 400°F. Grab a 13×9-inch baking dish that’s the standard size for this. Dump in the jar of sun-dried tomatoes (oil and all) and the cherry tomatoes. Give them a quick stir to combine. Then push the tomatoes to the sides of the dish, making a little clearing in the center. Unwrap both rounds of Boursin cheese and plop them right in the middle. It looks a little funny, but trust the process.
Stage 2: Let the Oven Do Its Thing
Pop that dish in the oven and bake for about 20 minutes. You’re looking for the cheese to be completely softened and the cherry tomatoes to be blistered some might even burst, which is perfect. The smell that fills your kitchen at this point is incredible. Garlic, herbs, sweet tomatoes. It’s like a hug for your senses.
Stage 3: The Magic Happens
While the tomatoes and cheese are roasting, cook your pasta. Bring a large pot of salted water to a boil I mean, generously salted, like the sea. Cook the pasta until it’s al dente, then drain it. But here’s a pro tip: reserve about a cup of that pasta water before you drain it. You might not need it, but if your sauce is a little thick, a splash of that starchy water will loosen it up to the perfect consistency.
Once the baking dish comes out of the oven, work fast. The dish is hot, so be careful. Immediately stir the softened Boursin cheese together with the tomatoes. The cheese will break down and create this gorgeous, creamy sauce. Then toss in the fresh spinach and keep stirring until it wilts. It happens in seconds, I promise.
Stage 4: Bring It All Together
Add the drained pasta to the baking dish and stir until every piece is coated in that dreamy sauce. If it looks a little thick, add a splash of that reserved pasta water. Season with a little salt and pepper if you need to the Boursin and Parmesan are already pretty salty, so taste it first. Serve it up in bowls, top with a generous shower of grated Parmesan, and maybe some fresh basil if you’re feeling fancy.
Okay, maybe I dropped a noodle on the stove while I was stirring, but who cares when it tastes this good?
Tips for Success
I’ve made this Boursin pasta about a dozen times now, and I’ve learned a few things. Let me save you some trouble.
- Don’t overcook the pasta. Cook it to al dente, because it will continue to soften slightly when you toss it with the hot sauce. Mushy pasta is a tragedy.
- Reserve that pasta water. I cannot stress this enough. It’s the secret to a perfectly silky sauce. If your sauce is too thick, a few tablespoons of pasta water will thin it out without making it watery.
- Use a good-sized baking dish. A 13×9-inch dish is perfect. If you use something too small, the ingredients will be crowded and won’t roast evenly.
- Don’t skip the spinach. I know, I know, some of you might be tempted to leave it out. But it adds such a nice freshness and color, and it literally takes 30 seconds to wilt. Just do it.
- Make it ahead. You can assemble the dish (without baking) and keep it in the fridge for a day. Then just pop it in the oven when you’re ready. Add about 5 minutes to the bake time since it’s starting cold.
Common Mistakes to Avoid:
- ❌ Using too high heat on the stovetop (if you’re reheating). High heat can cause the dairy in the Boursin to curdle. ✅ Always reheat gently over low to medium heat, adding a splash of water or broth to bring back the creaminess.
- ❌ Forgetting to reserve pasta water. You think you’ll remember, but then you drain the pasta and it’s gone. ✅ Scoop out a cup of pasta water with a ladle or measuring cup before you drain.
Storage & Reheating
This Boursin pasta makes amazing leftovers, if you have any. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat it again, here’s the best way to bring it back to life.
- Stovetop: Add the pasta to a skillet over medium-low heat. Add a splash of water, broth, or even a little milk. Stir gently until heated through. The sauce will loosen up and get creamy again.
- Microwave: In a pinch, microwave in 30-second increments, stirring between each. Add a little water if it looks dry.
- Oven: For larger portions, reheat covered in a 350°F oven for about 10-15 minutes. Add a splash of water before covering to create steam.
Can you freeze it? Technically, yes. But the texture of the sauce might change a little when thawed. If you do freeze it, store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then reheat gently on the stovetop with a splash of water or broth to revive the creaminess.
Frequently Asked Questions
More Easy Pasta Recipes
If you loved this Boursin pasta, you’re going to want to check out some of my other quick and creamy pasta dinners. They’re all designed to get dinner on the table fast without sacrificing flavor.
- One-Pot Creamy Tomato Basil Pasta
- Lemon Garlic Shrimp Pasta (15 Minutes!)
- Creamy Sun-Dried Tomato and Spinach Pasta
- Easy Cheesy Baked Ziti
Go make this now, your family will thank you. And when you do, I’d love to hear how it turned out. Drop a comment below or tag me on social media. Happy cooking!
For more inspiration, check out my Boursin Pasta Pinterest Board for even more variations and serving ideas.
Source: Nutritional Information
