In a sauté pan, melt butter over medium heat, add mushrooms and garlic powder and cook until soft. While mushrooms are cooking, cook pasta according to package directions. Begin to make the red wine sauce.

Scorched Red Wine Sauce

In a skillet, add the wine and the butter . Cook over medium and keep mixing until the butter is melted, add the salt, pepper and the heavy cream. Add the teaspoon of flour and use a whisk to combine the flour to the cream of wine. Stop cooking when the sauce become more dense.

Once pasta is cooked, drain and plate. Top with sauce, mushrooms and freshly shredded Parmesan cheese. Garnish with fresh parsley and serve with a hearty red wine.