Pasta with Roasted Shiitakes and Tomato Puree

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, unpeeled
• 1 pound shiitake mushrooms, stems removed
• 1 pound plum tomatoes, cut in half lengthwise
• 1 small onion, quartered
• 1 teaspoon kosher salt
• 1 teaspoon dried rosemary
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fat-free, less-sodium chicken broth
• 4 cups hot cooked orecchiette pasta (about 8 ounces uncooked
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 cup (2 ounces) shaved fresh Parmesan cheese

Preparation

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; discard 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 large bowl, tossing well. Sprinkle with cheese.