White wine pasta sauce always makes the difference!
7 cloves of crushed garlic
6 medium sized portobello mushrooms sliced
half of a lemon
10 kalamata olives- chopped
1 vegetarian bouillon cube
2/3 cups of white wine
whole wheat fettuccine noodles (half of a package)
red chili flakes
flat leaf parsely
1 tbs of vegan butter
vegan parmasean cheese
1) Boil water and cook fettuccine noodles. Drain and set aside when cooked.
2) In a large skillet, saute crushed garlic and chopped olives in olive oil and butter on medium heat for 2 minutes. Next, add the portobello mushroom slices and let cook for about 1 min. Add salt, pepper, chili flakes, and lemon juice to taste. Add 2/3 cups of white wine and 1 vegetarian bouillon cube. After about 2 minutes, turn down heat to low and simmer for another 4 minutes.
3) Add cooked fettuccine noodles to sauces and cook for about 2 minutes on medium heat.
4) Garnish with whole olives, vegan parmesan cheese and flat leaf parsley.
**shown in photo**
steamed brussel sprouts.