This is definitely a grown-up taste meal. Kids might not like it. I adapted it from a non-plant-based recipe which called for chicken broth and cheese and I really love the clean taste of it.
2 portabella mushroom caps, chopped
4 cloves of garlic, minced
Red pepper flakes (whatever heat amount you desire...I used about a teaspoon but we like a bit of heat.
Juice of 1 lemon
2 tablespoons olive oil
1/4 cup cooking white wine (you can use a dry white wine)
Handful fresh parsley, chopped
Cook pasta. Saute garlic and red pepper flakes for 1 minute, add mushrooms. Cook for 2 - 3 minutes (until mushroom shrinkage occurs...LOL). Add white wine, juice of lemon and parsley. Cook for 3 minutes. Spoon on top of fettuccini.
QUICK. DELICIOUS. NUTRITIOUS!