Ingredients

• 2/3 lb about pasta of choice 300g

• 7 oz fresh spinach 200g

• 10.5 oz cherry tomatoes 300g

• 1 whole bulb of garlic

• 7 oz vegan cream cheese 200g

• 3-4 tbsp olive oil

• Black pepper to taste

• Salt to taste

Instructions

• Preheat Oven: Preheat your oven to 356°F (180°C).

• Prepare Baking Dish: Lay the spinach leaves at the bottom of a baking dish. Scatter cherry tomatoes on top. Slice the top off the garlic bulb to expose the cloves and place it in the dish. Add dollops of cream cheese around the tomatoes and garlic.

• Season and Bake: Drizzle everything with olive oil, season with salt & black pepper. Bake for about 30-40 minutes, until the tomatoes are blistered and the garlic is soft.

• Cook Pasta: While the tomatoes and garlic are baking, cook your pasta according to package instructions until al dente. Drain, reserving some of the pasta water.

• Create Sauce: After baking, squeeze the roasted garlic out of its skin, and smash it into the tomato and cheese mixture. Smash the tomatoes and mix it with the garlic and cream cheese

• Combine: Add the cooked pasta to the baking dish. Toss everything together, adding a bit of reserved pasta water if the sauce is too thick.

• Serve: Garnish with additional fresh herbs or black pepper if desired.