Preheat your oven to 400°F (200°C). Place the Boursin cheese and halved cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 20 minutes until the cheese is bubbly and the tomatoes are slightly charred.

Boil a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Reserve about a cup of the pasta water, then drain the pasta.

Transfer the roasted Boursin cheese and tomatoes to a large mixing bowl. Mash the cheese and burst the tomatoes slightly with a fork.

Add the drained pasta to the bowl. Mix gently while gradually adding some reserved pasta water until the desired creamy consistency is achieved.

Taste and adjust the consistency by adding more reserved pasta water as needed. Serve immediately, garnished with fresh herbs like parsley or basil.