I guarantee this will be your new favorite way to make Pasta Primavera! In this simple recipe, fresh spring vegetables are roasted with creamy garlic herb Boursin cheese, then tossed with penne pasta to create a vibrant, flavorful vegetarian meal in just 30 minutes.
Bring the flavor to pasta night!
I’m in the middle of a serious Boursin + pasta moment. After sharing a French Onion Boursin pasta earlier, I kept imagining new ways to pair Boursin with simple pasta dishes. I love cheesy carbs, and this combination shines in a lighter spring and summer pasta: Pasta Primavera with Boursin.
Here, fresh vegetables are roasted alongside rounds of garlic and fine herbs Boursin until tender and fragrant. Tossed with penne and a splash of reserved pasta cooking water, the melted Boursin transforms into a silky sauce that coats pasta and vegetables for a bright, satisfying vegetarian main in about 30 minutes.
The method is intentionally straightforward: chop and season the veggies, nestle the Boursin among them in a baking dish, roast, boil the pasta, then combine everything. It’s quick enough for a weeknight but pretty enough for guests.
Key ingredients
The photo above gives a clear visual for your shopping list. Notes on specific ingredients are below. The full ingredient list with measurements is in the recipe card further down.
- Vegetables – Use about 2 pounds of mixed vegetables plus a pint of cherry tomatoes. Cherry tomatoes are my must-have because they burst and add sweetness to the sauce. I used asparagus, zucchini, yellow squash, and red onion, but you can swap in mushrooms, broccoli, bell peppers, or snow peas. Just keep the pieces similar in size so everything roasts evenly.
- Boursin cheese – Choose the garlic and fine herbs variety for this recipe. You’ll need two small packages (about 10.6 ounces total) to create a rich, creamy sauce when melted with the roasted vegetables.
Instructions
Step-by-step photos are included to guide you. The concise directions are below; the full recipe card with exact amounts follows.
- Roast the vegetables with Boursin. Chop vegetables into similar-sized pieces. Toss them in a 9 x 13-inch baking dish with olive oil, salt, pepper, and garlic powder. Tuck the two rounds of Boursin into the vegetables and roast at 400°F for about 25 minutes, until the veggies are tender and the cheese is melted.
- Make it into pasta. While the vegetables roast, cook penne in well-salted boiling water until al dente. Reserve 1 cup of the pasta cooking water before draining. When the roasted vegetables and Boursin come out of the oven, add the cooked pasta and about ½ cup of the reserved pasta water. Stir until the pasta is evenly coated in the creamy sauce, adding more pasta water as needed to reach your preferred consistency.
Optional additions
To add chicken: Slice and season 2 boneless chicken breasts, roast alongside the vegetables and Boursin at 400°F for 25 minutes, then dice and toss into the finished pasta.
To garnish: Finish with chopped fresh parsley or basil and a pinch of red pepper flakes or chili crisp for a little heat.
What to serve with it
This pasta pairs nicely with a simple green salad to add freshness and extra vegetables. A light Italian-style salad or a grilled Caesar are both great accompaniments in warmer months.
Pasta Primavera
Ingredients
- ½ pound asparagus, cut into 1 inch pieces
- ½ pound zucchini, sliced into half moons
- ½ pound yellow squash, sliced into half moons
- ½ pound red onion, thinly sliced
- 1 pint cherry tomatoes
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 10.6 ounces garlic herb Boursin cheese, two 5.3 ounce packages
- 1 pound penne pasta
Instructions
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Preheat the oven to 400°F.
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Add asparagus, zucchini, yellow squash, red onion, and cherry tomatoes to a 9 x 13-inch casserole dish. Drizzle with olive oil, season with salt, black pepper, and garlic powder, then toss to coat.
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Nestle the Boursin cheese rounds in the center of the vegetables and bake uncovered for 25 minutes.
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While the vegetables roast, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
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When the vegetables and cheese come out of the oven, stir in the cooked pasta and ½ cup of the reserved pasta water. Mix until the sauce is creamy, adding more pasta water as needed to reach your desired consistency.
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Optional: Garnish with fresh parsley and a sprinkle of red pepper flakes.
Notes
- Vegetable amount: You need about 2 pounds of mixed vegetables plus the cherry tomatoes. Substitute freely, but cut ingredients to similar sizes so they roast evenly.
- Make it gluten-free: Use gluten-free penne to adapt this recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days. Add a splash of milk, cream, or water before reheating to prevent drying. Reheat gently in a skillet over medium heat or microwave for a couple minutes.
Nutrition Facts
Carbohydrates 70 g
Protein 16 g
Fat 31 g