Roasted Garlic Bowtie Pasta

I made the roasted garlic sauce that we used on the white pizza the other day and put it on pasta with mushrooms and sundried tomatos. The first day we ate it I made too much pasta and didn't have quite enough sauce. It was good but it could be better. The second time I made more sauce and made it into a cassarole and topped it with parmesan cheese. It was really good, if I do say so myself! So here is my kind of instructions for making it...quantities are not exact.

First, you have to roast your garlic. Cut top of an entire head of garlic. Drizzle with olive oil. Wrap in aluminum foil and bake at 350 degrees for 45 minutes.

Then mash roasted garlic. Add to pan with about 2 Tbs. of butter. Add mushrooms and cook until browned. Add 1 Tbs of flour. Turn heat down to medium. This should create a thick paste. Add equal amounts heavy cream and chicken stock to make sauce. Bring to a boil. If it is too thick add more cream and stock. If it is too thin add more flour and wisk until fully incorporated. Add salt to taste. When sauce is at desired thickness add sundried tomatos. Add sauce to bowtie pasta. Toss, add to small cassarole pan, and top with parmesan cheese. Put in oven for about 15 minutes at 350 degrees or until cheese is melted.