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

Fettuccini pasta

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!