• Preheat the oven to 450 degrees F.

The Tomatoes:

• Line a baking sheet with foil and lightly coat with cooking spray.
• Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, and sprinkle with oregano, salt and pepper.
• Roast the tomatoes for 10 minutes, sprinkle the garlic over top, then roast an additional 5 to 10 minutes, or until the tomatoes are slightly shriveled and soft. Roughly chop the tomatoes and set aside.
• Rotate the mushroom and tomato baking sheets after adding the garlic .

The Mushrooms:

• Coat a baking sheet with cooking spray.
• With a spoon, gently scrape out the gills from the mushrooms. Discard the gills. Slice the mushrooms.
• In a bowl, toss the mushrooms with olive oil, rosemary, salt and pepper. Transfer to the prepared baking sheet.
• Roast the mushrooms for 10 minutes. Add the garlic and stir to combine.
• Roast until the mushrooms are tender and starting to brown, 5 to 7 minutes more. Roughly chop the mushrooms.

The Pasta:

• In a large saucepan of boiling water, cook the rotini according to package directions. Drain.
• While the pasta is cooking, heat the olive oil in a large skillet or saucepan. Add the garlic and saute for 1 minute.
• Pour in the wine and add the red pepper flakes. Simmer for 2 to 3 minutes.
• Add the pasta, roasted tomatoes and mushrooms, parsley and Parmesan cheese to the wine sauce. Toss to combine.
• Season to taste. Serve with extra Parmesan cheese, if desired.