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–+ servings
Creamy pasta in a round white bowl.
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5 from 7 votes

Creamy Tomato Pasta

A simple one-pan creamy pasta dish made with Boursin cheese for the cheesy base, tomatoes, spinach, and pantry staple. Easy and perfect for a weeknight dinner to feed the family.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Vegetarian
Servings: 4
Author: Rena

Ingredients

  • 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

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.
    Tomato, mushroom, and spinach in a dish.
  • 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.
    two Boursin cheese added in with veggies in a baking dish.
  • 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.
    hand mixing in the cheese with the baked veggies.
  • Add in the reserved pasta water and 1/2 tsp crushed chili flakes and stir to combine.
    pasta water being added to the creamy tomato sauce in a white dish.
  • Add the cooked pasta and toss to coat. Serve immediately and enjoy!
    hand mixing in the pasta with the creamy veggie mix.

Video

Notes

  • Use any pasta of your choice. You can opt for a high-protein pasta.
  • Add in more of your favorite veggies.
  • You may use frozen spinach. Just make sure you squeeze out extra liquid when thawed. 
  • Store leftovers in a sealed container in the fridge for up to 5 days. 
  • The recipe video I made was for a smaller amount to serve 4 instead of 6.

Nutrition

Calories: 497kcal | Carbohydrates: 76g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 621mg | Potassium: 801mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1787IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 3mg