Roast 2 bulbs of garlic in the oven. (Use a garlic roaster or foil) Remove the cloves of garlic.
3 Tbsp butter
1/4 cup sliced green onion
3-4 cups sliced mushrooms
1 cup chicken broth
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
1 cup milk
Melt butter in large skillet. Add mushrooms and green onion and saute until butter is absorbed. Add chicken broth, thyme, red pepper, and roasted garlic cloves. Simmer over low heat until liquid is reduced by half.
Stir in milk. Warm through.
Toss sauce into cooked and drained angel hair pasta.
Sprinkle with grated parmesan cheese.