Roasted Garlic Mushroom Pasta

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 8 ounces dried fettuccine
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 lb mixed fresh mushrooms, coarsely chopped (such as button, oyster or shiitake)
• 1 cup reduced-sodium chicken broth
• 1/4 cup freshly grated parmesan cheese (1 oz.)
• 2 tablespoons chopped fresh onion chives or 2 tablespoons garlic sprouts
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 head garlic
• 2 tablespoons water
• 1 teaspoon olive oil

Recipe

• 1 first we need to make the garlic puree.
• 2 heat grill, or heat oven to 375°f.
• 3 stack 3 (14-inch-long) sheets heavy-duty aluminum foil.
• 4 slice top off garlic bulb to expose tips of cloves; place in center of foil.
• 5 bring foil up around garlic to form cup.
• 6 add 2 tablespoons water; drizzle with oil.
• 7 seal foil.
• 8 place on gas grill over medium heat, on charcoal grill 4 to 6 inches from medium coals or in oven.
• 9 grill 35 to 40 minutes, or bake 45 minutes, until garlic is soft.
• 10 cool; squeeze garlic from skin.
• 11 chop or process in mini food processor to puree.
• 12 you can be doing this while we are waiting for the garlic in part.
• 13 cook fettuccine in large pot of boiling salted water according to package directions.
• 14 meanwhile, heat large skillet over medium-high heat until hot.
• 15 add oil and butter.
• 16 when butter is sizzling, add mushrooms; cook 4 to 5 minutes or until tender.
• 17 add chicken broth and garlic puree.
• 18 reduce heat to medium-low; simmer 5 minutes.
• 19 place in large pasta bowl.
• 20 drain fettuccine; add to pasta bowl.
• 21 toss to coat with mushroom mixture.
• 22 sprinkle with cheese, chives, salt and pepper.