Creamy Roasted Mushroom Pasta

 Begin with these fresh mushrooms...

and end with this rich, creamy (not as much cream as you think), delicious mushroom pasta.

Before you close the page, take a look at the rest of the recipe, I roasted the mushrooms to deepen the flavor, then reduced a can of chicken broth into the sauteed onion and garlic. There was already so much rich flavor it needed only a few tablespoons of cream to complete the dish and put it over the top.
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
salt
pepper
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.

 This is what they look like when finished.

 Cut into quarters. Set aside.

In a large frying pan, saute the onions in the grapeseed oil (or whatever you use) until tender, in the last minute of cooking add the garlic, stir.

Pour in the broth and allow to reduce (boil off) until there is only about a 1/3 cup left (just guess).

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 cream, stir.
Add the mushrooms, stir.

Add the salt and pepper to your taste, stir.
When the pasta is done, drain.
Spoon sauce over cooked pasta.

Enjoy!