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To truly appreciate Creamy Roasted Garlic Mushroom Pasta, one must delve into its rich flavor profile. Roasted garlic serves as the cornerstone of this dish, delivering a mellow sweetness that contrasts beautifully with its raw counterpart. The roasting process caramelizes the garlic, resulting in a smooth, buttery texture that enhances the overall taste of the sauce.

Creamy Roasted Garlic Mushroom Pasta

Indulge in the comforting flavors of Creamy Roasted Garlic Mushroom Pasta, a dish that seamlessly blends the sweetness of roasted garlic and the earthiness of cremini mushrooms in a luxurious cream sauce. Perfect for a cozy dinner or a gathering with friends, this versatility makes it a crowd-pleaser. With simple ingredients and easy preparation, elevate your culinary game and treat your loved ones to a meal that is both satisfying and delicious. Enjoy the rich, mouthwatering flavors in every bite!
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Ingredients
  

8 ounces fettuccine pasta

1 head of garlic

2 tablespoons olive oil

8 ounces cremini mushrooms, sliced

1 medium onion, diced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon red pepper flakes (optional)

1 cup heavy cream

½ cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle it with 1 tablespoon of olive oil, wrap it in aluminum foil, and roast for about 30-35 minutes until the cloves are soft and caramelized. Set aside to cool slightly.

    Cook the Pasta: While the garlic is roasting, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving about ½ cup of the pasta water, and set aside.

      Sauté the Vegetables: In a large skillet over medium heat, heat the remaining tablespoon of olive oil. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the sliced mushrooms and cook for an additional 5-7 minutes until they’re browned and tender.

        Add the Flavor: Squeeze the roasted garlic cloves out of their skins into the skillet (discard the skins). Add the thyme and red pepper flakes, stirring to combine. Cook for 1-2 minutes until fragrant.

          Create the Cream Sauce: Lower the heat and pour in the heavy cream, stirring well to incorporate it with the mushroom mixture. Allow it to simmer for about 3-4 minutes until it thickens slightly. Stir in the Parmesan cheese and season with salt and pepper to taste.

            Combine Pasta and Sauce: Add the cooked fettuccine to the skillet, tossing it gently in the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.

              Garnish and Serve: Remove from heat and serve the pasta garnished with freshly chopped parsley and additional Parmesan if desired.

                Prep Time, Total Time, Servings: 10 mins | 50 mins | 4 servings