Boursin Tomato Pasta

A protein-packed twist on the viral Boursin cheese tomato pasta recipe!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 533kcal

Author Amee

5.3 oz Boursin basil and chive cheese
1½ pints cherry tomatoes
2 links Italian-style smoked chicken sausage sliced into 1" slices (I used Aidells brand) *don't slice them too thin or they will cook faster than the tomatoes
5 large garlic cloves , root ends trimmed
2 tbsp extra virgin olive oil
salt and freshly cracked pepper to taste
8 oz dry Barilla + protein rotini or protein pasta of choice
¾ cup reserved pasta water
⅓ cup low-fat cottage cheese whipped (I use Good Culture)
¼ cup fresh basil leaves finely chopped
optional: freshly grated parmesan cheese for topping

Preheat the oven to 425 degrees F. and generously spray a 9x13 ceramic baking dish with olive oil spray.
Place the Boursin cheese in the center of the baking dish, then spread the cherry tomatoes, sliced sausage, and garlic cloves around it. Drizzle with olive oil and lightly season with salt and pepper.
Roast for 30 minutes, until the tomatoes burst and you can easily mash them with a fork.
While the tomato mixture roasts, bring a pot of salted water to a boil and cook the pasta to al dente according to the package directions. Reserve ¾ cup of the starchy pasta water, then drain the pasta and set it aside.
Remove the baking dish from the oven and mash the garlic cloves.
Stir in whipped cottage cheese and pasta. Add reserved pasta water to achieve your desired texture (the sauce will thicken a bit as it sits). Toss well to mix.
Garnish with a generous amount of freshly grated Parmesan and finely chopped basil, if desired.

Whip the cottage cheese. The whipped texture helps it blend seamlessly into the sauce without any curds. I like to use an immersion blender to whip it right in the container, but you can also use a small food processor or blender to get it nice and smooth. If you're not a fan of cottage cheese, you can swap it with ricotta.
Reserved pasta water = liquid gold. The starchy liquid helps transform the tomato juices, melted Boursin, and whipped cottage cheese into a silky, cohesive pasta sauce. Set aside at least ¾ cup of the pasta liquid before draining it. You can use as little or as much of it as you prefer to achieve your preferred texture. Don't forget to save it before draining!
Use a 9x13-inch baking dish. This will give the tomatoes room to roast and caramelize without overcrowding.
The sausage that I use for this recipe is fully cooked, not raw.