“Lazy Pasta”–an easy weekend pasta recipe that requires almost no effort—and absolutely no reservations.
“Lazy Pasta”–an easy weekend pasta recipe that requires almost no effort—and absolutely no reservations.Some weekends, going out sounds great. And then you think about getting dressed, making a reservation, finding parking, waiting for a table and spending $22 on a bowl of pasta.
Suddenly, staying home sounds pretty fantastic.
Enter our Lazy Pasta recipe: baked Boursin tomato pasta, the kind of ridiculously easy dinner that looks like you tried much harder than you actually did. Add a bottle of wine, your favorite playlist and a couple of friends, and Saturday night is handled.
Lazy Pasta:
Serves 4
You’ll Need
- 1 package Boursin Garlic & Fine Herbs cheese
- 2 pints cherry tomatoes
- 3–4 garlic cloves, peeled
- 12 ounces pasta
- Olive oil
- Salt and freshly ground pepper
- Red pepper flakes
- Fresh basil
- Parmesan, optional
Make It
Heat the oven to 400°F.
Place the Boursin in the center of a baking dish and scatter the tomatoes and garlic around it. Drizzle generously with olive oil and add salt, pepper and a pinch of red pepper flakes.
Bake for about 25 minutes, until the tomatoes are soft and beginning to burst.
While that’s happening, cook the pasta according to the package directions. Before draining, save about ½ cup of pasta water.
Remove the baking dish from the oven and gently mash the tomatoes and garlic into the warm Boursin. Stir until everything becomes creamy and deliciously messy.
Add the cooked pasta and toss. Splash in a little reserved pasta water until the sauce reaches that silky, restaurant-pasta consistency.
Finish with fresh basil, cracked pepper and Parmesan if you want it.
Then put the whole baking dish on the table.
Because if we’re staying in, we’re definitely not creating extra dishes.
Make a Night of It
Grab a crusty baguette, open something good to drink and tell everyone to come over in whatever they’re already wearing.
TA-DA! No reservations. No waiting for the check. No wondering why dinner suddenly cost $175. Sometimes the best weekend plan is realizing you don’t actually need one.
Did you know?
Boursin may taste like something that requires a little culinary magic, but it’s essentially a soft, creamy cheese already loaded with herbs and garlic. That’s why it melts so easily into a sauce—no cream, complicated roux or pile of extra ingredients required.
A little history:
Boursin was created in Normandy, France, in the 1950s by cheesemaker François Boursin. Inspired by the French tradition of serving fresh cheese with herbs at the table, he eventually combined the flavors into the cheese itself. Garlic & Fine Herbs became the signature version—and decades later, it’s found its way from the French cheese board straight into our lazy-weekend pasta.
