Pasta with Chanterelle Mushrooms - oil free

Our son and I LOVE Chanterelle mushrooms and Costco had them this week. We made a pasta and garlic mushrooms recipe. For my husband, I will make the half of the same recipe substituting leftover turkey for the mushrooms. Both dishes were served with garlic roasted asparagus. Our son's nurse thought the sliced chanterelle mushrooms looked liked sliced chicken.

Ingredients:
1 pound of Chanterelle mushrooms, brushed and sliced (these were large)
8 oz baby crimini mushrooms, brushed, stemmed, and sliced
1/4 cup vegetable broth
4 cloves of garlic, minced
1/2 cup fresh parsley
1 cup scallions (from the garden)
3 TBS white wine (optional)
1 pound of quinoa rice pasta, cook according to the directions on the bag
Pine Nut Parmesan cheese

Directions:
1. place minced garlic in pan with vegetable broth
2. place the brush and slice the mushrooms with the garlic to saute, about 2-3 minutes
3. add parsley, wine, and salt and pepper, stir and heat
4. add mushroom mix to the pasta, fold in and serve
5. Top with Pine-nut Parmesan cheese