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Categories:Viewed: 19 - Published at: 2 years ago
Ingredients
- 1 c. fat-free chicken or vegetable broth, divided
- 2 garlic cloves, minced or 1 tsp. minced garlic
- 3 Tbsp. Molly McButter natural butter flavor sprinkles
- 6 oz. fresh portobello mushrooms, sliced
- 8 oz. fettuccine or linguine, cooked and drained
- 1 red bell pepper, roasted and sliced
- 2 oz. Feta cheese, crumbled
Method
- Add garlic to 3/4 cup of broth; bring to boil in large skillet. Add mushrooms and cook over high heat until soft and liquid is reduced by about half.
- Add cooked pasta to mushrooms with remaining broth and bell pepper. Stir until pasta is thoroughly coated. Sprinkle with cheese and serve.
- Good warmed up also.
