Rosemary & Roasted Garlic Cream Pasta with Mushrooms and Sundried Tomatoes

Bake garlic cloves (unpeeled) on a baking sheet lined with parchment at 400 degrees for 15-20 minutes until soft and golden. Remove from oven, let cool.

Peel the cloves, fold over the parchment and use your hands to mash the cloves all together. Scrape mashed garlic into a mound and finish up chopping them a bit with a knife, making sure there are no large pieces.

Add mashed roasted garlic to a large saucepan with the cream. Cook while stirring over medium heat, until liquid is reduced and the sauce is thickened*.

*Note: Here’s my little cheat on this part…I take about 1 Tablespoon of cornstarch mixed with about 1/3 cup milk and add it to the pan to thicken up the sauce more quickly.

Add salt and pepper, then pour cream sauce into a glass bowl and set aside.

In the same saucepan (you don’t even have to wash it), melt 1 stick butter over medium heat.

Add sundried tomatoes and mushrooms to the butter. Saute for just about a minute, then return garlic cream sauce to pan and stir.

Add 1/2 Cup parmesan cheese and the rosemary. Make sure to crumble rosemary between your palms to break up the leaves and release the flavor.

Add salt and pepper as needed, to taste.

You can toss the sauce right in with your pasta, or just place atop individual servings.

If you like, you can slice up a grilled chicken breast and toss with the pasta and sauce.

Be sure to top with the remaining parmesan cheese, too!

Use gluten-free pasta to easily make this dish gluten-free.

Please see related post for step-by-step instructions with photos.