Boursin Tomato Pasta in 30 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the Boursin cheese block directly in the center of a 9x13-inch baking dish.
3. Scatter the cherry tomatoes and smashed garlic cloves around the cheese.
4. Drizzle the olive oil over the ingredients and sprinkle with red pepper flakes, salt, and pepper.
5. Roast for 20–25 minutes, or until the tomatoes have burst and developed charred edges.
6. While the cheese and tomatoes roast, bring a large pot of salted water to a boil and cook the pasta according to package directions, pulling it out 1 minute before 'al dente'.
7. Reserve at least 1 cup of the starchy pasta water before draining the pasta.
8. Remove the baking dish from the oven and immediately add fresh baby spinach to the hot tomatoes to wilt.
9. Smash the roasted tomatoes and stir them into the melted Boursin cheese.
10. Slowly stir in the reserved pasta water, whisking until the sauce becomes a velvety, cohesive cream.
11. Toss in the cooked pasta and fresh basil, stirring until the pasta is thoroughly coated in the sauce.