Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion; chopped |
| 2 \N | Cloves garlic; minced |
| 1 medium | Green bell pepper |
| \N \N | Cut into thin strips |
| 1 medium | Red bell pepper |
| \N \N | Cut into thin strips |
| 8 ounces | Small white mushrooms ( 2 1/2 cups); quartered |
| 3 ounces | Shiitake mushrooms (1 1/4 cups); stemmed and sliced |
| 2 tablespoons | All-purpose flour |
| 1 cup | Vegetable broth |
| \N \N | Salt and freshly ground black pepper; to taste |
| ½ cup | Finely chopped parsley |
| ¾ pounds | Cooked linguine |
4 SERVINGS DAIRY-FREE
Here's a simple yet flavorful pasta dish that is ready to eat in just under 30 minutes.
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.; 16G PROT.; 4G TOTAL FAT (0 SAT. FAT); 87G CARB.; 0 CHOL.; 283MG SOD.; 7G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 38 Converted by MM_Buster v2.0l.