200 g Dried Pappardelle Pasta
3 Large (about 280 g) Portobello Mushrooms, cleaned and diced
6 Large (about 260 g) Cremini Mushrooms, cleaned and diced
2 Medium Red Bell Peppers, seeded and diced
2 to 3 Tbsp Olive Oil

5 Cloves Garlic, chopped (you can use less garlic)

½ tsp Chili Flakes

2 Tbsp Chopped Fresh Italian Flat Parsley

A splash (2 Tbsp) of White Wine
About 1 Tbsp of Freshly Squeeze Lemon Juice

Sea Salt to taste

Freshly Ground Black Pepper, to taste
2 to 3 Tbsp of Freshly Grated Parmigiano-Reggiano or more