Creamy Boursin Tomato Spinach Pasta

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the Boursin wheel in the center of a 9x9 inch baking dish. Surround the cheese with cherry tomatoes and smashed garlic cloves.
3. Drizzle the olive oil over the tomatoes and cheese. Sprinkle with red pepper flakes, salt, and pepper.
4. Bake for 25–30 minutes until the tomatoes are bursting and the cheese looks soft and slightly golden on the edges.
5. While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
6. Before draining the pasta, scoop out about ½ cup of the starchy pasta water and set it aside. Drain the pasta.
7. Remove the baking dish from the oven. Using a fork or spoon, smash the roasted garlic and stir the Boursin cheese and roasted tomatoes together into a smooth, creamy sauce.
8. Immediately fold in the fresh baby spinach; the residual heat from the sauce will wilt the leaves in about 60 seconds.
9. Add the cooked pasta to the dish. Pour in the reserved pasta water a tablespoon at a time, stirring until the sauce reaches the desired consistency.
10. Garnish with torn fresh basil leaves before serving.