Boursin Pasta Recipe Sun Dried Tomatoes: Garlicky Cream Sauce With Mediterranean Flare

This pasta dish transforms simple ingredients into a restaurant-quality meal with minimal effort. The combination of creamy Boursin cheese and bold sun-dried tomatoes creates a sauce that’s rich, tangy, and utterly addictive.

I developed this recipe for busy weeknights when I crave something indulgent but don’t have hours to spend in the kitchen. The Boursin melts into a velvety sauce that clings to every noodle, while the sun-dried tomatoes add bursts of concentrated flavor.

You’ll love how the garlic and herbs in the cheese infuse the entire dish with Mediterranean character. It comes together in 20 minutes, making it perfect for last-minute dinners that taste anything but rushed.

The result is a creamy, dreamy pasta that’s elegant enough for guests but easy enough for a Tuesday. Serve with crusty bread to soak up every last bit of sauce.

Ingredients for Boursin Pasta Recipe Sun Dried Tomatoes

Pantry staples plus a few fresh picks create this indulgent, restaurant-worthy pasta dish.

The Boursin is non-negotiable here—garlic and herb flavor is the star. I grab mine at Trader Joe’s or Whole Foods (their house brand is solid). Sun-dried tomatoes in oil add more depth than the dry-packed kind—look for Divina or Mezzetta brands at most supermarkets. The heavy cream makes it luxuriously smooth, but you could sub half-and-half in a pinch (just know it won’t be quite as rich).

No Boursin? Cream cheese plus garlic powder and herbs gets you close. Out of sun-dried tomatoes? Roasted red peppers work, though the tang will be milder. Fresh spinach can be swapped for kale or arugula—just chop it fine. The pasta shape matters less, but short shapes like penne or farfalle really hold onto that sauce (worth the extra minute to find them).

Leftovers keep 3-4 days in the fridge—reheat gently with a splash of water to loosen the sauce. The sauce thickens as it sits, so don’t worry if it seems thin at first. Doubles easily for a crowd, and honestly tastes even better the next day.

Step-by-Step Instructions for Boursin Pasta with Sun-Dried Tomatoes

Here’s the method that guarantees a creamy, restaurant-quality dish with bold Mediterranean flavors.

Step 1: Cook Pasta to Al Dente Perfection

Bring a large pot of water to a rolling boil and salt it generously with the 1 tsp Kosher Salt. Add the 12 oz Penne Pasta and cook according to package directions until just al dente—about 1 minute less than the recommended time.

Before draining, reserve exactly ½ cup of the starchy pasta water in a measuring cup. This liquid gold will help create a silky sauce. Drain the pasta but don’t rinse it—the surface starch helps the sauce cling beautifully to every bite.

Step 2: Create the Garlicky Cream Base

While the pasta cooks, melt the 2 tbsp Unsalted Butter in a large skillet over medium heat. Add the 3 cloves Garlic Cloves and sauté for 30-45 seconds until fragrant but not browned. The moment you smell the garlic, you’ll know it’s ready.

Lower the heat to medium-low and add the 5.2 oz Boursin Cheese, breaking it into chunks as it melts. Stir constantly with a wooden spoon until the cheese is fully incorporated and smooth. Then pour in the ½ cup Heavy Cream and stir for another 2-3 minutes until the mixture is velvety and slightly thickened.

Step 3: Combine Pasta with Sun-Dried Tomatoes and Spinach

Add the drained pasta to the skillet along with the ½ cup Sun-Dried Tomatoes and 2 cups Fresh Spinach. Toss everything together over medium heat for 1-2 minutes until the spinach wilts and the tomatoes release their vibrant color into the sauce.

If the mixture seems too thick, add the reserved pasta water 1 tablespoon at a time until it reaches your desired consistency. I always start with ¼ cup of the reserved water and adjust from there—the sauce should coat the pasta but not pool at the bottom of the skillet.

Step 4: Finish with Parmesan and Fresh Herbs

Remove the skillet from heat and stir in the ¼ cup Parmesan Cheese, ½ tsp Freshly Ground Black Pepper, and ¼ tsp Red Pepper Flakes. The residual heat will melt the Parmesan into the sauce, adding a nutty depth that complements the creaminess.

Taste and adjust seasoning if needed. Finally, fold in the ¼ cup Fresh Basil Leaves—their bright, fresh flavor cuts through the richness of the sauce. Serve immediately while the pasta is hot, with extra Parmesan and basil on the side for those who want more.

Creative Variations of This Dish

Mushroom Lovers

Add 8 oz sautéed cremini mushrooms with the sun-dried tomatoes for an earthy depth. I cook them in 1 tbsp olive oil with a pinch of salt until golden brown. The mushrooms soak up the garlicky cream sauce beautifully. 🌟

Protein Power

For a heartier meal, stir in 2 cups cooked chicken breast or 1 can drained white beans when adding the pasta. The chicken pairs perfectly with the Mediterranean flavors, while beans add fiber and plant-based protein.

Spicy Kick

Boost the heat by increasing the red pepper flakes to ½ tsp and adding ½ tsp crushed red pepper directly to the cream sauce. I also love a drizzle of chili oil before serving for extra warmth.

Creamy Vegan

Swap the Boursin for 5.2 oz vegan cream cheese and use coconut cream instead of heavy cream. Add 1 tsp nutritional yeast for a cheesy flavor. The sun-dried tomatoes still provide that signature tang.

Lemon Herb Brightness

Add zest of 1 lemon and 1 tbsp fresh lemon juice to the finished pasta. The citrus cuts through the richness and brightens all the flavors. I also toss in 1 tbsp chopped fresh parsley for extra freshness.

Bacon Indulgence

Crisp 4 slices bacon and crumble it over the pasta before serving. The smoky, salty flavor contrasts wonderfully with the creamy sauce. I save some bacon fat to sauté the garlic for extra depth. 🔥

Frequently Asked Questions