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If you’re in search of a dish that embodies comfort and satisfaction, look no further than Creamy Roasted Garlic Mushroom Pasta. This delectable recipe is an ode to the rich flavors of roasted garlic, earthy mushrooms, and a luscious cream sauce that envelops fettuccine pasta. Whether you’re winding down after a long day or hosting a cozy dinner for friends, this meal is sure to impress. The beauty of this dish lies in its simplicity; with just a few high-quality ingredients, you can create a culinary masterpiece that feels both indulgent and approachable.

Creamy Roasted Garlic Mushroom Pasta

Indulge in the comfort of Creamy Roasted Garlic Mushroom Pasta, a delightful dish that brings together roasted garlic, earthy mushrooms, and a silky cream sauce enveloping fettuccine pasta. Perfect for any occasion, this recipe highlights simplicity and high-quality ingredients, transforming a few staples into a culinary masterpiece. Whether you’re hosting a dinner or enjoying a cozy meal at home, this creamy pasta will impress and satisfy everyone at the table. Give it a try for a taste of warmth and nostalgia.
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Ingredients
  

8 ounces fettuccine pasta

1 head of garlic

2 tablespoons olive oil, divided

8 ounces cremini mushrooms, thinly sliced

1 medium onion, finely diced

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

½ teaspoon red pepper flakes (optional for heat)

1 cup heavy cream

½ cup freshly grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Take the head of garlic and slice off the top to expose the cloves. Drizzle the exposed surface with 1 tablespoon of olive oil, wrap the garlic head in aluminum foil, and place it in the oven. Roast for 30-35 minutes, or until the cloves are soft and caramelized. Once done, remove it from the oven and let it cool slightly before handling.

    Cook the Pasta: As the garlic roasts, fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Add the fettuccine and cook it according to the package instructions, typically about 8-10 minutes, until it reaches an al dente texture. Once cooked, drain the pasta, saving about ½ cup of the starchy pasta water, and set it aside.

      Sauté the Vegetables: In a large skillet over medium heat, warm the remaining tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant. Next, stir in the sliced mushrooms, cooking them for another 5-7 minutes until they are nicely browned and tender.

        Enhance the Flavors: Squeeze the roasted garlic cloves out of their skins directly into the skillet, discarding the skins. Add the fresh thyme and red pepper flakes (if using) to the mixture, stirring thoroughly. Cook for an additional 1-2 minutes until the flavors are well combined and aromatic.

          Prepare the Cream Sauce: Reduce the heat to low, then pour in the heavy cream, stirring well to combine it with the sautéed vegetables. Let the sauce simmer gently for about 3-4 minutes until it thickens slightly. Stir in the grated Parmesan cheese, mixing it until melted and fully integrated. Season the sauce with salt and freshly ground black pepper to taste.

            Combine Pasta and Sauce: Carefully add the cooked fettuccine into the skillet, tossing it gently to coat the pasta in the creamy sauce. If the sauce seems too thick, gradually incorporate some of the reserved pasta water, a little at a time, until you achieve your desired creaminess.

              Garnish and Serve: Once well combined and heated through, remove the skillet from the heat. Serve the pasta immediately, garnishing with a sprinkle of finely chopped fresh parsley and additional Parmesan cheese, if desired.

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