Creamy Tomato Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
497 kcal
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Course
Main Course
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Cuisine
American
Creamy Tomato Pasta
Description
This recipe involves roasting roughly chopped spinach, cherry tomatoes, chopped mushrooms, minced garlic, and olive oil seasoned with dried basil, oregano, salt, and black pepper in a baking dish. Two Boursin cheese wheels are placed among the vegetables before baking at 350°F for 20-25 minutes, allowing the tomatoes to burst and the cheese to soften.
Once baked, the cheese is crushed and stirred into the roasted vegetables, creating a creamy sauce. Cooked pasta, prepared separately and drained while reserving some pasta water, is added to this mixture along with a touch of crushed chili flakes for heat. The reserved pasta water helps loosen the sauce for even coating.
This pasta dish combines the sweetness and softness of roasted vegetables with the creamy, herbaceous richness of Boursin cheese, offering a comforting meal with balanced flavors and textures.
Use any preferred pasta, including high-protein varieties. Frozen spinach can substitute fresh if well-drained. Store leftovers in the refrigerator for up to 5 days. The recipe scales from 4 to 6 servings in the original version.
Ingredients
- 2 cups spinach roughly chopped, packed
- 2 cups cherry tomato
- 2 cups mushroom chopped
- 3-4 garlic cloves
- 1/4 cup olive oil
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 2 Boursin cheese wheels
- 12 ounces pasta of your choice
- crushed chili flakes or to taste, optional, ½ tsp
Instructions
- 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!
Notes
- Any pasta type works, including high-protein varieties.
- If using frozen spinach, thoroughly squeeze out extra liquid before using.
- Feel free to add more favorite vegetables to the roasted mix.
- Store any leftovers in a sealed container in the refrigerator for up to 5 days.
- The original recipe portion shown serves 4; the text version adjusts to 6 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 76g | 25% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 621mg | 26% |
| Potassium | 801mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1787IU | 36% |
| Vitamin C | 22mg | 24% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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