Spinach Cream Sauce with Roasted Tomatoes

I've made this twice now and both times it vanished before I could get a photo. It's a cheater's dinner, based on a bag of frozen creamed spinach, but it's a genuinely delicious and quick meatless meal.

1 11-oz. bag frozen creamed spinach (such as SteamFresh)
1 pint sungold or other cherry tomatoes
1 tsp. olive oil
1/2 tsp. kosher salt
2 oz. reduced fat cream cheese
freshly ground black pepper
1 14.5-oz. box whole grain spaghetti or linguine
reserved pasta water

Preheat oven to 425 degrees. Place cherry tomatoes in a pie plate with olive oil and 1/2 tsp. salt. Mix to coat then roast for about 15 minutes or until tomatoes are blistered and release juice. Turn off heat and leave in oven to keep warm. Place cream cheese on oven safe plate and set on rack in warm oven for about 5 minutes to soften.

Bring salted water to a boil in a large pot and cook the pasta about a minute less than the package directs. Reserve a cup of pasta water before draining.

While pasta is boiling, cook creamed spinach in microwave according to package directions. Transfer to a bowl with juice from tomatoes and cream cheese; stir to combine.

Return drained pasta to pot over medium-low heat with a glug of pasta water. Add spinach mixture and, using tongs, distribute through pasta, adding more pasta water by the tablespoon if needed. Transfer to serving bowl and top with roasted tomatoes and freshly ground pepper.