Mushroom And Garlic Butter Pasta

• 1 pint grape tomatoes, sliced in half
• 1 tablespoon olive oil
• salt and pepper
• 1 lb cremini mushroom, sliced
• 6 tablespoons butter, divided
• 1 lb spaghetti
• 1 tablespoon minced garlic, about 5 cloves
• 1/2 teaspoon crushed red pepper flakes
• 3/4 cup reserved pasta water
• 1 cup fresh grated parmesan cheese
• 1/4 cup chopped fresh parsley

1. Preheat oven to 425. Line a baking sheet with aluminum foil. Spread the tomatoes onto the sheet and drizzle with olive oil. Season liberally with salt and pepper. Roast your tomatoes for 10-12 minutes. Transfer the pan to a wire rack and set aside.
2. In a large skillet over medium heat melt 3 tablespoons butter. Add in the mushrooms and cook for 6-7 minutes, stirring occasionally. Add the garlic, crushed red pepper and season well with salt and pepper. Continue cooking for another 3 minutes.
3. While the mushrooms are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup pasta water, and drain pasta.
4. Add the remaining 3 tablespoons butter to the mushrooms and melt. Add in the drained pasta, pasta water, and 3/4 cup Parmesan cheese. Mix thoroughly to coat pasta and melt cheese.
5. Sprinkle with parsley and fold in roasted tomatoes.
6. Serve immediately.

grape tomatoes, olive oil, salt, cremini mushroom, butter, garlic, red pepper, reserved pasta water, parmesan cheese, parsley

Taken from www.food.com/recipe/mushroom-and-garlic-butter-pasta-538971 (may not work)