Pasta and cherry tomatoes in a Boursin cream sauce

Recipe;

I halved the below Boursin cheese recipe .

Cook about 3/4 lb. Pasta until au dente. Drain making sure to reserve 1/2 cup of pasta water. Set aside.

In a deep saucepan place about 2 tablespoons olive oil and 2 tablespoons butter.  Add minced garlic.  Sauté slowly until you smell the aroma of the garlic.  Add cherry tomatoes and toss to coat.

Add cheese mixture and cooked pasta.  (Reserve some pasta water to thin cheese mixture if necessary). Add a few dashes of red pepper to top pasta.

Boursin cheese copycat recipe.

• 2 8-ounce bricks of cream cheese, at room temperature so it's softened 
• 2 sticks (8 ounces) salted (or unsalted) butter, at room temperature so it's softened 
• 1/4 cup grated Parmesan cheese
• 3 cloves (1 tablespoon) garlic, minced or pressed 
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning

1. Add all the ingredients to a large mixing bowl. Take a silicone, rubber or wooden mixing spoon or spatula and mix together, folding it over until well combined with even seasoning distribution. (NOTE: You can also use a hand mixer if that's easier but I find that familiar consistency is best achieved when mixed by hand.)
2. Once done, you can either serve immediately with crackers or in a recipe or store for later. If storing for later, keep the cheese in the large mixing bowl with a lid on top or divide into 4-5 small ramekins for pre-measured portions (each ramekin will be equivalent to about one 5.2-ounce package of Boursin).
3. 
   
4.  Cover with plastic wrap if placing in the fridge where it will last up to a month or the freezer for several months!

Enjoy!

Adapted from Pressure Luck