Boursin Cheese Tomato Pasta Recipe: Garlicky Cream Sauce With Sun-Dried Depth

This pasta dish combines creamy Boursin cheese with bright tomato flavor for a meal that feels special but comes together quickly. The secret is letting the cheese melt slowly into the sauce, creating a velvety texture that clings to every noodle.

Sun-dried tomatoes add concentrated sweetness and depth, while garlic ties everything together with aromatic warmth. I developed this recipe for busy weeknights when I wanted restaurant-quality results without the fuss.

What you get is a creamy, savory pasta with layers of flavor—rich cheese, tangy tomatoes, and aromatic garlic. The sauce coats the pasta perfectly, making every bite satisfying.

It serves four as a main course and pairs beautifully with a simple green salad. Here’s how to make this crowd-pleasing dish.

Ingredients for Boursin Cheese Tomato Pasta

Velvety cheese, tangy tomatoes, and aromatic garlic make this pasta truly special.

[recipe_ingredient_scaler]

The Boursin cheese is the star—garlic and herb flavor works best. Grab it from the deli section at Whole Foods or most supermarkets. Parmesan should be a wedge you grate yourself (pre-shredded has anti-caking agents that don’t melt well). Sun-dried tomatoes in oil have more depth than dry-packed, so splurge on a jar from Trader Joe’s or Costco if you can.

No Boursin? Cream cheese plus garlic and herbs gets you close. Fresh basil not happening? Dried basil at one-third the amount works. Out of sun-dried tomatoes? Fresh cherry tomatoes (roasted first) add a different but delicious sweetness. Heavy cream can be swapped for half-and-half, but the sauce won’t be as rich. Penne’s ridges hold sauce well, but any short pasta is fine.

Sauce thickens as it cools, so thin with reserved pasta water before storing. Keeps 3-4 days in the fridge—reheat gently with a splash of milk. Freezes for 1 month, though the texture changes slightly. Always garnish with fresh basil just before serving for that pop of color.

Step-by-Step Instructions for Boursin Cheese Tomato Pasta

Here’s the foolproof method I use for creamy, garlicky pasta with rich sun-dried tomato flavor.

Step 1: Cook the Penne to Al Dente

Bring a large pot of water to a rolling boil and add 1 tsp salt. Add the 12 oz penne pasta and cook according to package directions until al dente—about 1 minute less than the suggested time. You want the pasta slightly underdone because it’ll finish cooking in the sauce.

Before draining, scoop out 0.5 cup reserved pasta water using a measuring cup. This starchy liquid is essential for achieving the perfect sauce consistency. Drain the pasta but don’t rinse it; the surface starch helps the sauce cling beautifully to every bite.

Step 2: Sauté Aromatics and Sun-Dried Tomatoes

While the pasta cooks, heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant but not browned. Garlic burns easily, so keep it moving in the pan.

Stir in the 0.5 cup sun-dried tomatoes and cook for 2-3 minutes until they soften and release their oils. If using the 0.25 tsp red pepper flakes, add them now for a subtle heat. This builds a flavor base that will bring depth to the creamy sauce.

Step 3: Build the Creamy Boursin Sauce

Reduce the heat to low and add the 5.2 oz Boursin cheese to the skillet. Stir constantly until it melts into the oil and garlic mixture, creating a smooth, creamy base. This usually takes about 2-3 minutes of gentle stirring.

Pour in the 1 cup heavy cream and stir until fully combined. The mixture should look velvety and slightly thickened. Avoid letting it boil, as high heat can cause the cream to separate. Season with 0.5 tsp black pepper to enhance the flavors.

Step 4: Combine Pasta and Sauce to Perfection

Add the drained penne pasta to the skillet and toss to coat it evenly in the sauce. If the mixture seems too thick, add the reserved pasta water 1-2 tablespoons at a time until it reaches your desired consistency. The pasta water helps emulsify the sauce, making it glossy and smooth.

Stir in the 0.5 cup Parmesan cheese and toss again. The cheese should melt into the sauce, adding a salty, nutty depth. Taste and adjust seasoning with additional salt if needed—remember, the Parmesan and Boursin both contribute saltiness.

Step 5: Garnish and Serve Immediately

Remove the skillet from heat and stir in the 0.25 cup chopped fresh basil. The basil adds a bright, herby note that balances the richness of the dish. Transfer the pasta to serving plates while it’s still hot—the sauce thickens as it cools, so timing matters.

Garnish with extra basil and a sprinkle of Parmesan if desired. The pasta should have a glossy, creamy coating with visible flecks of sun-dried tomatoes and fresh herbs. Serve immediately for the best texture and flavor.

Storing and Reheating Leftovers

Refrigerator Storage

Let the pasta cool for no more than 2 hours before transferring to airtight containers. I use glass containers with snap-tight lids from my local grocery store. This dish keeps beautifully in the fridge at 40°F or below for 3-4 days. 💡

Freezer Storage

For longer storage, portion the pasta into freezer-safe bags or containers. It freezes well for up to 1 month without significant texture changes. Leave 1 inch of headspace for expansion, and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

My preferred method is stovetop reheating. Place pasta in a skillet with 2-3 tbsp water or milk over medium-low heat. Stir frequently for 5-7 minutes until heated through. Add a splash of cream if the sauce seems dry. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. The damp towel prevents drying out.

Sauce Consistency Tip

The sauce thickens as it cools, so always thin with a little reserved pasta water or milk before storing. This makes reheating much easier and maintains that creamy texture my grandmother would be proud of.

Serving After Storage

Always garnish with fresh basil just before serving. The herbs lose their vibrancy during storage, so that final touch brings back the freshness. A sprinkle of Parmesan doesn’t hurt either!

Frequently Asked Questions