Boursin Tomato Pasta

Preheat the oven to 450°F (450°F). Arrange the Boursin cheese on a rimmed sheet pan or a 9×13‑inch baking dish, then scatter the cherry tomatoes around it.

Trim the root ends off the garlic cloves, break the cloves apart, and add them to the pan. Drizzle the olive oil over the cheese, tomatoes, and garlic. Season everything with salt, pepper, and, if desired, a pinch of crushed red pepper flakes.

Roast for 15–20 minutes, until the tomatoes burst, the garlic turns golden brown, and the cheese begins to brown on top. Remove the pan from the oven.

Squeeze the roasted garlic cloves out of their skins and mash them with a fork to form a smooth paste.

While the vegetables roast, bring a large pot of salted water to a boil. Cook the short‑cut pasta according to the package directions until al dente. Reserve 3/4 cup of the starchy cooking water, then drain the pasta.

Transfer the cooked pasta to the roasting pan with the cheese, tomatoes, and garlic. Toss gently to combine.

Add the chopped spinach, chiffonade basil, and half of the reserved pasta water to the pan. Stir continuously until the Boursin melts, creating a silky sauce that coats the pasta. If a thinner sauce is desired, incorporate the remaining pasta water gradually.

Divide the pasta among serving bowls. Top each bowl with extra fresh basil, grated Parmesan cheese, and a crack of black pepper, if desired.