Some evenings call for a comforting pasta dinner that comes together with very little fuss. Garlic and herb Boursin makes a beautifully creamy sauce without a long list of ingredients, while Parmesan adds richness and fresh basil brightens every bite. Cherry tomatoes go in near the end for little bursts of sweetness. It’s an easy dish to bring straight from the stove to the table, with a little extra basil scattered over the top.

Recipe

Easy Boursin Pasta

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Garlic and herb Boursin makes a beautifully creamy sauce without a long list of ingredients, while Parmesan adds richness and fresh basil brightens every bite. Cherry tomatoes go in near the end for little bursts of sweetness.

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Ingredients

6–8 cups water, for boiling
1 tablespoon salt, for the pasta water
12 ounces pasta of your choice
1 cup reserved pasta cooking water, added as needed
2 tablespoons olive oil
3–4 garlic cloves, crushed
1 package (5.3 ounces) Boursin Garlic & Fine Herbs cheese
1/2 cup grated Parmesan cheese
6–8 fresh basil leaves, chopped and divided
1/2 cup cherry tomatoes, halved

Instructions

Cook the pasta.
Bring the water and salt to a boil in a large pot. Add the pasta and cook until al dente according to the package directions.
Before draining, reserve 1 cup of pasta cooking water. Drain the pasta without rinsing.
Cook the garlic.
Heat the olive oil in a large, deep skillet over medium-low heat. Add the crushed garlic and cook for 30–60 seconds, stirring until fragrant. Avoid letting it brown.
Make the sauce.
Add the Boursin cheese and about 1/2 cup of the reserved pasta water. Stir gently until the cheese melts into a smooth sauce.
Reduce the heat to low and gradually stir in the Parmesan. Add half the chopped basil and cook gently for about 2 minutes.
Toss in the pasta.
Add the cooked pasta and toss until evenly coated. Gradually add more reserved pasta water as needed to create a creamy sauce that clings to the pasta.
Add the tomatoes.
Gently stir in the halved cherry tomatoes. Cook over medium-low heat for another 2 minutes, just until warmed through.
Finish and serve.
Top with the remaining fresh basil and serve immediately.

Connie’s notes

Reserve the pasta water before draining. Its starch helps bring the cheese and oil together into a smooth sauce.
Add the water gradually. Start with 1/2 cup and use more as needed; you may not need the full cup.
Keep the garlic from browning. A brief, gentle sauté brings out its flavor without making it bitter.
Use freshly grated Parmesan. It melts more smoothly into the sauce.
Keep the heat gentle. Avoid boiling the sauce vigorously after adding the cheese.
Add tomatoes near the end. A short cooking time warms them while keeping their fresh flavor and shape.
Taste before adding salt. The Boursin, Parmesan, and salted pasta water already season the dish.
Serve fresh. The sauce thickens as it stands. Loosen it with a splash of reserved pasta water before serving, if needed.
Reheat gently. Warm leftovers over low heat with a splash of water or milk, stirring until creamy.