Roasted garlic bruschetta and shitake mushroom cream pasta

Usually once a week we do a dinner totally inspired by what we see at the farmer's market. This was one of those dishes. It's amazing how simple it can be when the ingredients are so beautiful. I'm not going to write out a tradition recipe because there's not much to this. To roast the garlic for the appetizer you simply bake at 350 degrees for 45 min. It should be soft. The bruschetta is simply chopped tomatoes, basil, olive oil and salt and pepper. For the pasta you saute 3 toes of minced garlic and mushrooms in olive oil for about 5-10 minuets then add a little pasta water and finish with cream. Toss and enjoy:) SO EASY!