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Oven 190c. Place the mushrooms, garlic bulb and onion wedges into the roasting tin. Season with salt and pepper and sprinkle well with rosemary leaves. Drizzle with olive oil and a slash of white wine (or water) and mix well. Roast for 20 minutes or until the garlic is soft and tender and the mushrooms and onions are cooked.
Remove from the oven and allow to cool slightly whilst you cook your fresh pasta as per the packet instructions. I added the cavolo nero here too. Drain well reserving a cup-full of the pasta water.
Spoon out half the roasted vegetables into a food processor and squeeze the garlic in too. Add the Greek yoghurt, grated parmesan, half the pasta water and fresh basil and whizz until smooth.
Pour the sauce back into the roasting tray along with the cream, the pasta and the frozen peas and stir well, adding a little more pasta water if it needs lubricating. Tear over some fresh mozzarella and pop it back into the oven for 5 – 8 minutes to get bubbly and golden. Serve with freshly torn basil.