If there were ever a pasta dish that screamed springtime in a bowl, it’s this one. Primavera Baked Boursin Pasta is fresh, creamy, and impossibly easy to throw together—and it just might become your new weeknight obsession.
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Imagine this: a medley of colorful spring veggies, roasted until tender and golden, swirled into a luxurious, melty Boursin cheese sauce that clings perfectly to every twirl of pasta. It’s the kind of meal that feels fancy, but really, it’s just some smart pantry magic doing all the heavy lifting.
This one’s light, vibrant, and oh-so-satisfying. Whether you’re feeding your family, meal-prepping for the week, or just craving a big bowl of something cheerful, trust me—you’re going to fall in love with this pasta.
Why You’ll Love Primavera Baked Boursin Pasta
Versatile:
Perfect for spring dinners, easy lunches, or even a colorful side dish. Toss in whatever veggies are lingering in your fridge—it’s the ultimate clean-out-the-crisper recipe.
Budget-Friendly:
You don’t need pricey ingredients to make this pasta shine. Seasonal vegetables, a box of pasta, and a wheel of Boursin go a long way.
Quick and Easy:
Pop everything in the oven, boil the pasta, toss it all together. Done and delicious in under 40 minutes.
Customizable:
Can’t find Boursin? Use goat cheese or cream cheese with herbs. Not into zucchini? Sub in asparagus, spinach, or broccoli. This dish flexes with your preferences.
Crowd-Pleasing:
It’s creamy without being heavy, colorful without being complicated, and cheesy without being overwhelming. Basically, it wins everyone over.
Ingredients in Primavera Baked Boursin Pasta
This pasta is all about celebrating simple ingredients that burst with fresh flavor. Here’s what you’ll need:
Boursin Cheese:
The creamy, herby star of the show. Once baked, it melts into a velvety sauce that coats every bite of pasta and veg.
Cherry Tomatoes:
They roast into little juicy gems, adding a pop of sweetness and acidity to balance the rich cheese.
Zucchini:
Mild and tender, it soaks up the garlicky Boursin goodness beautifully.
Bell Peppers:
Use red, yellow, or orange for color and a little crunch. They caramelize slightly in the oven and bring subtle sweetness.
Red Onion:
Adds a gentle bite and turns irresistibly sweet once roasted.
Olive Oil:
Helps roast the veggies to golden perfection and adds a silky touch to the sauce.
Garlic:
Because more garlic is always a good thing. It deepens the flavor and plays so well with the herbs in the cheese.
Pasta:
Short shapes like penne, fusilli, or farfalle are perfect for catching all that creamy sauce and roasted veggie goodness.
Salt & Pepper:
Simple but essential—season to taste for the perfect balance.
Fresh Basil or Parsley (optional):
A sprinkle of herbs on top adds brightness and a burst of color.
Instructions
Preheat Your Equipment:
Preheat your oven to 400°F. You want it hot enough to roast the veggies and melt the cheese into creamy, dreamy perfection.
Combine Ingredients:
In a large baking dish, scatter the tomatoes, zucchini, bell peppers, red onion, and garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Prepare Your Cooking Vessel:
Make a little nest in the center of your veggies and place the Boursin cheese right in the middle. It’ll bake down into the sauce, so make sure it’s snug and centered.
Assemble the Dish:
Pop the dish into the oven and roast for about 25–30 minutes, until the veggies are tender and slightly golden, and the cheese is soft and melty.
Cook to Perfection:
While everything’s roasting, cook your pasta according to package instructions. Reserve a bit of pasta water before draining—it’ll help loosen the sauce later.
Finishing Touches:
Once the veggies are roasted, use a spoon to stir everything together, breaking up the Boursin and mixing it with the juices. Add the pasta and a splash of reserved pasta water to help coat everything evenly.
Serve and Enjoy:
Spoon into bowls, top with fresh herbs if using, and serve immediately. Creamy, colorful, and bursting with flavor—it’s ready to wow!
Nutrition Facts
Servings: 4–6
Calories per serving: Around 400–500 (depending on cheese and pasta type)
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Primavera Baked Boursin Pasta
Fresh Salads:
Serve alongside a lemony arugula salad or cucumber-dill salad for extra freshness.
Crusty Bread:
Perfect for swiping through any leftover sauce on your plate. Try a slice of warm focaccia or a hunk of sourdough.
Creamy Accompaniments:
Want it extra luxe? Add a dollop of ricotta or a little drizzle of cream before serving.
Vegetable Sides:
A side of roasted asparagus or steamed green beans brings even more spring flair to the table.
As a Standalone:
It’s filling enough to shine on its own. Just garnish with herbs, a bit more pepper, or even a squeeze of lemon.
Additional Tips
Prep Ahead:
Chop all the veggies in advance and store them in the fridge. When you’re ready to cook, everything’s good to go.
Spice It Up:
Craving a kick? Add crushed red pepper flakes or a pinch of chili powder to the roasting veggies.
Dietary Adjustments:
Use gluten-free pasta or dairy-free cheese alternatives to suit your needs—this dish is super adaptable.
Storage Tips:
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce.
Double the Batch:
Feeding a crowd or meal prepping? Easily double the recipe—it reheats like a dream!
FAQ Section
Q1: Can I use a different cheese instead of Boursin?
A1: Absolutely! Goat cheese, cream cheese, or a herbed ricotta would all work beautifully.
Q2: Can I make this ahead of time?
A2: Yes—assemble the dish and store it in the fridge. Just pop it in the oven when you’re ready to eat.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this dish?
A4: Not ideal, as the texture of the cheese and veggies can change. Best enjoyed fresh.
Q5: What pasta shapes work best?
A5: Short shapes like penne, fusilli, or rigatoni are great for catching the sauce.
Q6: Can I add protein?
A6: Definitely. Grilled chicken, shrimp, or white beans make excellent additions.
Q7: Is it okay to use frozen vegetables?
A7: Yes! Just make sure to thaw and pat them dry before roasting.
Q8: Can I make this spicy?
A8: For sure! Add red pepper flakes or a diced jalapeño to the veggie mix.
Q9: What’s the best way to reheat it?
A9: On the stove with a splash of water or milk to bring back the creamy texture.
Q10: Can I serve it cold as a pasta salad?
A10: Totally! It makes a great chilled pasta salad with a squeeze of lemon and extra herbs.
Wrap-Up
Primavera Baked Boursin Pasta is a celebration of spring in the most delicious, fuss-free way. It’s comforting, colorful, and full of bright, herby flavors that make your taste buds do a happy dance.
Grab your veggies, pop that cheese in the oven, and let this magical dish come together. You’re going to love every creamy, cheesy, veggie-packed bite.
Print
Primavera Baked Boursin Pasta
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant, creamy, and veggie-packed baked pasta dish featuring roasted vegetables, Boursin cheese, cannellini beans, and lemon for a fresh Italian-inspired meal.
Ingredients
- 1 zucchini, sliced into half moons
- 1 summer squash, sliced into half moons
- 1 orange bell pepper, julienned and halved
- 6 oz broccoli, cut into small florets
- 1/2 cup red onion, halved and thinly sliced
- 1 pint cherry tomatoes
- 1/2 tsp red pepper flake
- 2 tbsp extra virgin olive oil
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 2 packages Boursin cheese (any flavor)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 tbsp garlic, minced or grated
- Juice and zest of 1 lemon
- 2 oz parmesan cheese, finely grated
- 1/2 cup fresh basil, packed
- 1/2 cup collagen peptides, unflavored/unsweetened
- 1 lb pasta of choice (e.g., Trumpets)
Instructions
- Preheat oven to 400°F (205°C) and position rack in the center.
- On a large roasting pan or baking sheet, add zucchini, summer squash, bell pepper, broccoli, red onion, cherry tomatoes, and red pepper flakes. Season generously with salt and pepper. Drizzle with 1 1/2 tbsp olive oil and toss to coat.
- Place Boursin cheese rounds on the pan and drizzle with remaining olive oil. Bake for 35-40 minutes, stirring vegetables halfway through without disturbing the cheese.
- With 5 minutes left of baking, cook pasta in salted water until al dente. Reserve 2 cups of pasta water and drain.
- In a bowl, whisk 1 cup of the pasta water with collagen peptides until dissolved.
- Remove baking pan from oven and stir all ingredients together. Add cannellini beans, garlic, lemon juice and zest, parmesan, basil, cooked pasta, and collagen pasta water. Stir until combined.
- If needed, add more pasta water to adjust sauce consistency. Serve hot topped with additional parmesan, lemon zest, and basil if desired.
Notes
- Use any flavor of Boursin cheese you prefer—garlic & herbs works especially well.
- Reserve enough pasta water to adjust the sauce’s consistency as needed.
- Roast vegetables on a large sheet to avoid crowding and ensure even caramelization.
- Fresh herbs and citrus zest add a bright finishing touch—don’t skip them!
Nutrition
- Serving Size: 1 serving
- Calories: 698
- Sugar: 7g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 9g
- Protein: 27g
- Cholesterol: 45mg