Baked Boursin and Tomato Pasta: 30 Min

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the Boursin cheese puck directly in the center of a 9x13 inch baking dish.
3. Scatter the cherry tomatoes around the cheese.
4. Drizzle the olive oil evenly over the tomatoes and cheese, then sprinkle the minced garlic and red pepper flakes across the top.
5. Bake for 20–25 minutes until the tomatoes have blistered, mahogany-colored skins and the cheese is softened and slightly golden on the edges.
6. While the roast is in the oven, boil a large pot of salted water and cook the whole wheat penne according to the package directions.
7. Before draining the pasta, reserve approximately ¼ cup of the cloudy pasta cooking water.
8. Whisk the baked cheese and roasted tomatoes together in the dish, incorporating the reserved pasta water to create a smooth, emulsified sauce.
9. Fold in the cooked pasta and fresh baby spinach, stirring until the spinach has just wilted from the heat.
10. Garnish with fresh basil chiffonade before serving.