Ingredients
Method
- Preheat your oven to 400°F.
- In a greased 9x13-inch baking dish, arrange the cherry tomatoes, sliced mushrooms, and minced garlic.
- Drizzle with olive oil, then season with salt, pepper, and red pepper flakes. Toss everything together to coat evenly.
- Make a small well in the center of the vegetable mixture and place the Boursin cheese round there, surrounded by the tomatoes and mushrooms.
- Bake for 30 minutes, until the tomatoes have burst, the mushrooms are tender, and the cheese is melted.
- While the vegetables roast, cook the rotini in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of the pasta cooking water.
- Once the baking dish is out of the oven, add the chopped spinach and stir it in until wilted. The melting cheese will combine with the vegetables to form a creamy sauce.
- Add the drained pasta to the dish and toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Nutrition
Notes
For extra richness, stir in a splash of heavy cream or a pat of butter before adding the pasta. If you don't have Boursin, use another soft herb cheese like roulé or a garlic and herb goat cheese. Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of water or milk. To make ahead, prep the vegetables and cheese in the dish, then refrigerate and bake just before serving. Avoid overcooking the pasta, as it will continue to cook slightly when tossed with the hot sauce. Serve with a side of crusty sourdough bread to soak up any extra sauce.