Roasted Garlic Pasta

This is such an easy recipe to pull together and you likely already have everything you need in the kitchen. Very versatile and delicious with or without meat. Great base recipe to be creative or leave it as is for a tasty, easy, and quick recipe that looks impressive. Can also sprinkle parmesan and fresh basil to garnish.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 930 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 head garlic
• 2 sticks butter, at room temperature
• 1 (16 ounce) package bucatini pasta
• 1 (8 ounce) package sliced mushrooms, or to taste
• 1 (10 ounce) basket cherry tomatoes, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil.

Step 3

Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Remove from the oven. Increase temperature to 450 degrees F (230 degrees C).

Step 4

Place 6 to 8 cloves in a blender or food processor. Add butter, salt, and pepper and blend until smooth. Scoop about 2 tablespoons of the mixture into a saucepan over medium heat. Add mushrooms and cook until softened, about 5 minutes. Remove from heat.

Step 5

Place cherry tomatoes in a bowl, toss with remaining olive oil, and season with salt and pepper. Spread over a baking sheet.

Step 6

Roast in the oven until soft and browned, about 10 minutes.

Step 7

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes. Drain and toss with the mushrooms, roasted tomatoes, and remaining butter-garlic sauce.