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 "little ears" pasta)

1/4  cup  chopped fresh parsley

1  tablespoon  chopped fresh chives

1/2  cup  (2 ounces) shaved fresh Parmesan cheese

Preheat oven to 375°.

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.

Combine mushrooms, tomato mixture, pasta, parsley, and chives in a large bowl, tossing well. Sprinkle with cheese.