Description
A comforting yet sophisticated pasta dish featuring creamy Boursin cheese, roasted garlic, and blistered cherry tomatoes.
Ingredients
Scale
- 340g rigatoni pasta
- 150g Boursin Garlic & Fine Herbs cheese
- 120ml heavy cream
- 2 cloves garlic, minced
- 200g cherry tomatoes, halved
- 1 tablespoon olive oil
- 50g grated parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the rigatoni pasta in salted boiling water until al dente, about 8-10 minutes, drain and reserve 1/4 cup pasta water.
- In a baking dish, place the Boursin cheese in the center, scatter the cherry tomatoes and minced garlic around it, and drizzle with olive oil.
- Roast for 20 minutes until cheese is soft and tomatoes blister.
- Stir the melted cheese, tomatoes, and garlic together, add heavy cream and adjust texture with reserved pasta water if needed.
- Mix in the cooked rigatoni until well coated.
- Sprinkle with parmesan and return to the oven for another 10-15 minutes until bubbling and golden.
- Garnish with chopped parsley or basil before serving.
Notes
Make ahead by preparing up to baking, refrigerate, then bake when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg