Roasted Garlic Mushroom Pasta

• 8 ounces dried fettuccine
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 lb mixed fresh mushrooms, coarsely chopped (such as button, oyster or shiitake)
• 1 cup reduced-sodium chicken broth
• 14 cup freshly grated parmesan cheese (1 oz.)
• 2 tablespoons chopped fresh onion chives or 2 tablespoons garlic sprouts
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 head garlic
• 2 tablespoons water
• 1 teaspoon olive oil

1. First we need to make the garlic puree.
2. Heat grill, or heat oven to 375F.
3. Stack 3 (14-inch-long) sheets heavy-duty aluminum foil.
4. Slice top off garlic bulb to expose tips of cloves; place in center of foil.
5. Bring foil up around garlic to form cup.
6. Add 2 tablespoons water; drizzle with oil.
7. Seal foil.
8. Place on gas grill over medium heat, on charcoal grill 4 to 6 inches from medium coals or in oven.
9. Grill 35 to 40 minutes, or bake 45 minutes, until garlic is soft.
10. Cool; squeeze garlic from skin.
11. Chop or process in mini food processor to puree.
12. You can be doing this while we are waiting for the garlic in part.
13. Cook fettuccine in large pot of boiling salted water according to package directions.
14. Meanwhile, heat large skillet over medium-high heat until hot.
15. Add oil and butter.
16. When butter is sizzling, add mushrooms; cook 4 to 5 minutes or until tender.
17. Add chicken broth and garlic puree.
18. Reduce heat to medium-low; simmer 5 minutes.
19. Place in large pasta bowl.
20. Drain fettuccine; add to pasta bowl.
21. Toss to coat with mushroom mixture.
22. Sprinkle with cheese, chives, salt and pepper.

fettuccine, olive oil, butter, mushrooms, chicken broth, parmesan cheese, fresh onion, salt, ground pepper, garlic, water, olive oil

Taken from www.food.com/recipe/roasted-garlic-mushroom-pasta-39750 (may not work)