Creamy Boursin Pasta Primavera with Spring Vegetables

This will likely become your favorite way to make Pasta Primavera. Fresh spring vegetables roast with creamy garlic-herb Boursin cheese, then get tossed with penne and a splash of reserved pasta water to make a bright, flavorful vegetarian dinner in about 30 minutes.

creamy pasta primavera in a bowl with a fork, with fresh parsley in the background

Bring the flavor to pasta night!

I’m having a bit of a Boursin-and-pasta moment. After sharing a French Onion Boursin pasta, I kept imagining new ways to use that creamy garlic-and-herb cheese. I love cheesy carbs, and this lighter spring/summer version — a creamy pasta primavera — came from that obsession.

Vegetables roast alongside rounds of Boursin, which melt into a silky base. Tossed with penne and some reserved pasta water, they form an effortless, vibrant sauce. It’s an easy weeknight meal that’s also nice enough for company.

Prep the vegetables, nestle the Boursin between them in a baking dish, roast, cook the pasta, then combine everything. In about 30 minutes you have a colorful, satisfying vegetarian main.

Assorted fresh ingredients on a wooden surface: zucchini, yellow squash, asparagus, red onion, cherry tomatoes, penne pasta, olive oil, Boursin cheese, and spices.

Key ingredients

The photos above show the ingredients to help with your shopping. Below are a few notes. The full ingredient list with measurements is in the recipe card.

Vegetables – Use about 2 pounds total of vegetables plus cherry tomatoes. Cherry tomatoes are key because they burst and enrich the sauce. I use a mix of asparagus, zucchini, yellow squash, and red onion, but mushrooms, broccoli, bell peppers, or snow peas work too. Cut everything to similar sizes so everything roasts evenly.
Boursin cheese – The garlic & fine herbs variety melts into a creamy, flavorful sauce. You’ll need two 5.3-ounce packages (about 10.6 ounces total).

Instructions

Step-by-step photos are included below to make the method easy to follow. The concise instructions are in the recipe card at the bottom.

sliced yellow squash, zucchini, asparagus and onions in a large baking dish with cherry tomatoes

A white dish filled with vibrant chopped vegetables, including cherry tomatoes, zucchini, squash, and red onion, surrounds two seasoned cheese rounds.

Roast the vegetables with Boursin. Preheat the oven to 400°F. Toss diced vegetables with olive oil, salt, pepper, and garlic powder in a 9×13-inch baking dish. Nestle the two Boursin rounds among the vegetables and roast uncovered for 25 minutes.
Finish the pasta. While the vegetables roast, cook penne in salted water until al dente. Reserve 1 cup of the pasta cooking water before draining. When the vegetables and cheese come out of the oven, add the cooked pasta and 1/2 cup of the reserved pasta water. Stir until everything is coated in a creamy sauce, adding more reserved water if needed to reach your preferred consistency.

Creamy penne pasta in a white dish with zucchini, red onion, and tomatoes. Garnished with parsley.

Optional additions

Add chicken: Slice two chicken breasts in half lengthwise, coat with 1 tablespoon olive oil and seasoning, and roast on a separate sheet at 400°F for 25 minutes alongside the vegetables. Dice and fold into the pasta.

Garnish: Finish with chopped fresh parsley or basil and a sprinkle of red pepper flakes or chili crisp for extra heat.

What to serve with it

This pasta pairs nicely with a fresh green salad to boost the vegetable portion. Simple options like an Italian salad or a grilled Caesar work well for a light, balanced meal.

Pasta Primavera

Roasted spring vegetables and creamy Boursin cheese tossed with penne create a vibrant, easy pasta that’s ready in about 30 minutes.

Servings:
6 servings

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Author:
Whitney Bond

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Ingredients

1/2 pound asparagus, cut into 1-inch pieces
1/2 pound zucchini, sliced into half moons
1/2 pound yellow squash, sliced into half moons
1/2 pound red onion, thinly sliced
1 pint cherry tomatoes
1/4 cup olive oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
10.6 ounces garlic-herb Boursin cheese (two 5.3 oz packages)
1 pound penne pasta

Instructions

Preheat the oven to 400°F.
Add asparagus, zucchini, yellow squash, red onion, and cherry tomatoes to a 9 x 13-inch casserole dish. Drizzle with olive oil, sprinkle with salt, black pepper, and garlic powder, and toss to coat.
Place the Boursin rounds in the middle of the vegetables and bake uncovered for 25 minutes.
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.
When the vegetables and cheese are done, stir in the cooked pasta and 1/2 cup reserved pasta water. Mix until a creamy sauce forms, adding more reserved water if needed to reach the desired consistency.
Optionally garnish with fresh parsley and red pepper flakes.

Notes

Vegetable amount: Use about 2 pounds of vegetables total plus the cherry tomatoes. Cut everything to similar sizes so they roast evenly.
Gluten free option: Substitute gluten-free penne if needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days. Add a splash of cream, milk, or water before reheating to prevent drying. Reheat gently on the stove or in the microwave.

Nutrition Facts

Calories 622 kcal

Carbohydrates 70 g

Protein 16 g

Fat 31 g

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