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Boursin Tomato-Mushroom-Spinach Pasta

• 1 package Garlic & Fine Herbs Boursin
• 2 cups cherry or grape tomatoes, washed and dried
• 1 large shallot, peeled and minced
• 2 garlic cloves, peeled and minced
• Olive oil
• Salt and freshly ground black pepper, to taste
• Red pepper flakes, to taste
• 8 ounces short-cut pasta of your choice
• 2 cups mushrooms, well-washed and roughly chopped
• 2 cups spinach leaves, roughly chopped

Preheat oven to 400 degrees. Bring a large pot of water to a rolling boil.

Unwrap Boursin and place in the center of an 8×12-inch baking dish. Scatter the tomatoes around the cheese in the dish. Sprinkle the minced shallot and garlic over the tomatoes. Drizzle generously with olive oil and season with salt, pepper, and red pepper flakes. Bake in preheated oven for 15-20 minutes or until the tomatoes just start to split or burst.

Meanwhile, salt the boiling water and cook the pasta according to package directions. Heat a medium skillet and add a tablespoon of the olive oil, sauté the mushroom for about 5 minutes, then add the spinach and cook until the spinach is wilted.

Remove the baking dish from the oven and stir the cheese and tomatoes together, stir in the mushrooms and spinach.

Drain the pasta, reserving about a cup of the cooking water. Add the pasta to the dish and stir well. Add as much of the reserved pasta water as needed to achieve the desired saucy consistency. Serve hot.

Serves 6