Pasta with Roasted Shiitakes and Tomato Puree

4 Servings
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Roasting the mushrooms along with the vegetables that form the sauce allows for caramelization, which deepens the flavor of the ingredients. If you can't find orecchiette, substitute any short pasta, such as penne, cavatappi, or farfalle. (Cooking Light magazine 8-04)

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Pasta with Roasted Shiitakes and Tomato Puree Ingredients

1 tablespoon Olive oil	1/2 teaspoon Black pepper
3 cloves Garlic unpeeled	1/2 cup Fat-free, less-sodium chicken broth
1 pound Shiitake mushrooms stems removed	4 cups Orecchiette pasta, cooked (8 oz) uncooked
1 pound Plum tomatoes cut in half lengthwise	1/4 cup Fresh parsley chopped
1 small Onion quartered	1 tablespoon Fresh chives chopped
1 teaspoon Kosher Salt	1/2 cup Fresh parmesan cheese shaved (2 oz)
1 teaspoon Dried rosemary

Instructions for Pasta with Roasted Shiitakes and Tomato Puree

1. Preheat oven to 375.
2. Combine first 5 ingredients in a shallow roasting pan, and toss well. Sprinkle with salt, rosemary, and pepper. Bake at 375 for 25 minutes or until onion is tender, stirring occasionally. Squeeze garlic cloves to extract pulp; dicard skins. Place garlic pulp, onion, tomatoes, and chicken broth in a food processor; process until well blended.
3. Combine mushrooms, tomato mixture, pasta, parsley, and chives in a bowl, tossing well. Sprinkle with cheese.

Main Ingredient: MushroomsCuisine: Italian

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