Pasta with Chickpea and Mushroom in White Wine

I'm moving to a new apartment soon. I am pretty excited to get away from some bad neighbors, but also really sad about leaving the good ones. This week I spent some time with two of my favorite neighbors and at 2am decided that since we were all hungry, I would cook for us. This dish came out really good, even while sipping vodka/cranberry drinks.

- 3/4 can of chickpeas, rinsed and drained (I like Goya)
- One tomato, diced
- 3 cloves of garlic, crushed
- 1 tsp of red pepper flakes
- 4 button mushrooms, sliced
- 3 large pads of earth balance butter
- Extra virgin olive oil
- Handful of chopped fresh parsley
-3/4 cup of white wine (I used Yellow Tail pinot grigio)
- Freshly grated parmesan (nice handful)
- Juice of one lemon
- Salt and pepper to taste
- 3/4 of a box or fusilli pasta, or whatever kind you like

Have a large pot of water boiling and cook the pasta while making the sauce. Start with a large saucepan or frying pan, coated with some extra virgin olive oil. Add crushed garlic and red pepper flakes and cook at a very low level until garlic is cooked but not burned. Next add the sliced mushrooms and one pad of butter. Add some salt and pepper, but do not keeping stirring the mushrooms. Let them lightly brown. Next add the chopped tomatoes and cook for 2 minutes.  Add the white wine, chickpeas, lemon juice, 2 pads of butter and cook until alcohol is evaporated.  Next, add the drained pasta to the pan, along with the parsley and some more salt and pepper to taste.  Cook in the sauce for about 1 or two minutes. Turn off the heat and add the cheese and drizzle with extra virgin olive oil.