Linguini with Wild Mushroom Sauce

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Linguini with Wild Mushroom Sauce

4 Servings—Dairy-free

 

 

1 medium onion, chopped

2 cloves garlic, minced

1 medium green bell pepper, cut into thin strips 1

medium red bell pepper, cut into thin strips

8 oz. small white mushrooms, quartered (2 1/2 cups)

3 oz. shiitake mushrooms, stemmed and sliced (1 1/4

cups)

2 Tbs. all-purpose flour

1 cup vegetable broth

Salt and freshly ground black pepper to taste

1/2 cup finely chopped parsley

3/4 lb. cooked linguine

Lightly coat bottom of large nonstick skillet with

cooking spray and heat over medium heat until hot. Add

onion and garlic and cook, stirring often, 5 minutes.

Add bell peppers and mushrooms. Cover and cook 3 to 4

minutes. Add flour and cook, stirring constantly, 1

minute. Stir in broth until well blended. Cover and

cook over medium-low heat for 5 minutes. Season to

taste with salt and pepper. Remove from heat and stir

in parsley. Toss pasta with mushroom mixture. Serve

right away.

 

PER serving: 422 CAL; 16 G PROT; 4 TOTAL FAT (0 SAT.

FAT); 87 G CARB.; CHOL; 283 MG SOD.; 7 FIBER

 

 

 

 

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