1 pound uncooked pasta
2 teaspoons olive oil
8-10 oz. fresh mushrooms
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons olive oil, or grapeseed oil
1 14oz. can chicken broth
1/4 cup flour, rice, all purpose or spelt
1/4 cup cream or 1/2 & 1/2
Begin by roasting the mushrooms, this can be done just before or the day before. Use the 2 teaspoons olive oil to coat, I just put the olive in my palm then rubbed each one in it.
Place on a baking sheet pan and roast at 350F. for 20-25 minutes.
While it is reducing, start the pasta water boiling in a large pot. When it comes to a rolling boil (big bubbles) pour the pasta in and give it a good stir to keep from sticking.
When the broth is reduced add the flour, stir until thick and bubbly, maybe a couple minutes.
Add the mushrooms, stir.
Add the salt and pepper to your taste, stir.
When the pasta is done, drain.
Spoon sauce over cooked pasta.