In a large pot or deep skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.

Add the dry pasta, cherry tomatoes, and vegetable broth to the pot. Stir well to combine and bring to a boil over high heat.

Once boiling, reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.

Remove from heat and add the entire package of Boursin cheese, breaking it into pieces. Stir vigorously until the cheese melts completely and creates a creamy sauce.

Stir in the heavy cream and fresh spinach. The spinach will wilt quickly from the heat of the pasta. Mix until everything is well combined and creamy.

Taste and adjust seasoning with salt and black pepper if needed. The Boursin cheese is already well-seasoned, so you may not need much.

Serve immediately, garnished with fresh basil and additional red pepper flakes if desired. Enjoy while hot and creamy.