CREAMY TOMATO PASTA

2 cups packed spinach, roughly chopped
2 cups cherry tomatoes
2 cups chopped mushrooms
3-4 garlic cloves
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Kosher salt and pepper, to taste
2 Boursin cheese wheels
12 ounces pasta of your choice
1/2 tsp crushed chili flakes, or to taste, optional
Shredded Chicken

Preheat the oven to 350 F.
In a large baking dish add the 2 cups packed spinach, 2 cups cherry tomatoes, 2 cups chopped mushrooms (sliced or chopped), and 3-4 garlic cloves(minced). Drizzle with the 1/4 cup olive oil and sprinkle with 1 teaspoon dried basil, 1 teaspoon dried oregano, Kosher salt and pepper. Use your hands to toss everything and mix.
Nestle the 2 Boursin cheese wheels into the veggies in the dish. Bake at 350F for 20-25 minutes or until the tomatoes burst and get soft.
Meanwhile, cook the 12 ounces pasta of your choice in salted water according to package timing. Reserve 1 cup of the pasta water, then drain.
Once the cheese and veggies are done baking, use a fork and crush the cheese while hot; stir well with the veggies to create a creamy sauce.
Add in the reserved pasta water and 1/2 tsp crushed chili flakes and stir to combine.
Add the cooked pasta and toss to coat. Serve immediately and enjoy!