1

Heat a large skillet over medium heat. Once hot, pour in the extra virgin olive oil and toss in the mushrooms. Cook for five to seven minutes, stirring halfway through. Work in batches if you’d like to brown the mushrooms and don’t stir until browned on one side. Remove the mushrooms and set aside. Season with salt and pepper.

2

In the same skillet, reduce the heat to low and let it cool slightly before adding a splash more oil. Add in the shallot and garlic, stirring often until softened, about two to three minutes. Deglaze with the white wine and continue stirring until reduced. Remove from the heat.

3

Bring a large pot of salted water to a boil. Cook the pasta according to package directions and reserve some pasta water for later.

4

Drain the pasta and add to the skillet along with the parmesan, butter and chili flakes. Stir to combine and add pasta water as needed to thin.

5

Add in the mushrooms and stir to combine. Divide onto plates, season with salt and pepper and drizzle more olive oil and enjoy!

6

Substitutions: Lentil pasta: use another type of pasta. No wine: omit or use a little stock. Dairy-free: use vegan butter and nutritional yeast instead of parmesan.