Spicy Sheet Pan Pasta

Please know, this recipe is very forgiving. You can add a little more or less of any of the ingredients, and it will still turn out great. I added the beans for extra fiber, but it would be fine without if you don't have them. The fire-roasted tomatoes, fire-roasted vegetables, and Boursin really are the stars of the show in this dish. They come together to build a flavor profile that's spicy, creamy, and surprisingly complex. *Picture is not mine. I forgot to take one, but this is what matches the closest*

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Step 1

Preheat oven to 350. Roughly chop tomatoes, onion, and carrot (they'll be blended later, so you can quarter or dice or do whatever size you want, really).

Step 2

Grease pan (I used one with tall sides, but a cookie sheet would probably be fine too), place cheese in center. Place other ingredients around it. Drizzle everything with oil, then season with salt and pepper.

Step 3

Bake at 350 in middle of oven for 30 min.

Step 4

Move to upper third of oven. Turn up to 400, bake for 10 more minutes, until cheese is lightly browned. Meanwhile, make noodles of choice. Save 1/2-1 cup of the pasta water before draining.

Step 5

Dump roasted sheet pan mixture into a blender with 1/4 cup pasta water. Blend sauce. Add more pasta water if desired, to reach desired consistency. Pour blended sauce over or mix in with noodles. Garnish with shredded parmesan cheese. Enjoy hot!