Creamy Boursin Tomato Pasta in 25 Minutes

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 cherry tomatoes and smashed garlic cloves around the cheese.
4. Drizzle olive oil over the tomatoes and garlic, then season with salt and pepper.
5. Roast for 20 minutes, or until the tomatoes have burst and the cheese is softened and slightly golden on the edges.
6. While vegetables roast, bring a large pot of salted water to a boil, add pasta, and cook until al dente.
7. Before draining the pasta, reserve 1 cup (240ml) of the starchy pasta water.
8. Remove the baking dish from the oven. Mash the roasted tomatoes and stir them into the melted Boursin cheese until a smooth sauce forms.
9. Fold in the baby spinach and allow the residual heat to wilt the greens.
10. Add the cooked pasta to the dish and toss vigorously.
11. Gradually pour in the reserved pasta water, ¼ cup at a time, stirring until the sauce is glossy and velvet.
12. Stir in the Parmesan cheese and butter for a final sheen, then garnish with fresh basil.