Creamy Roasted Garlic & Mushroom Pasta

Savor this dish and try not to think about how there are only two more days of school left. Also try not to think about how your three year old isn't taking naps anymore.  Also try not to think about how construction on the house is going to take away the option of just throwing the three year old in the backyard. 

Yup, don't think about any of those things and just take comfort in pasta.

Creamy Roasted Garlic & Mushroom Pasta
Adapted from Gimme Some Oven
Serves 4-5

• 24 garlic cloves, peeled
• 20 ounces portabello mushrooms, large chop (any kind of mushroom)
• 3 tablespoons olive oil, divided
• salt and pepper
• 1 shallot, peeled and thinly sliced
• 1 cup dry white wine
• 1 cup chicken broth
• 3 sprigs fresh thyme
• 1 cup heavy cream
• 12 ounce farfalle pasta
• freshly grated Parmesan

Preheat an oven to 375F and bring a large pot of salted water to a boil.

On a sheet of aluminum foil, lay out of garlic. Drizzle with 1 tablespoon of olive oil, salt and pepper. Fold the aluminum foil into a pouch and place on the corner of a baking sheet.  Spread the mushrooms out of the rest of the baking sheet and drizzle them with olive oil, salt, and pepper.  Roast for 25-30 minutes.

Cook pasta according to package directions in the salted water.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet oven medium-high heat. Add shallows and cook until they begin to brown.  Add the wine and scrape up any brown bits.  Add the chicken broth and thyme sprigs and cook for 5 minutes.  Add the roasted mushrooms, garlic, and cream and stir to combine.  Cook for an additional few minutes to thicken the sauce.

Drain the pasta in a colander and add to the sauce. Toss to combine and serve with Parmesan.