Linguini with Wild Mushrooms Sauce

• 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

1. Lightly coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot.
2. Add onion and garlic and cook, stirring often, 5 minutes.
3. Add bell peppers and mushrooms.
4. Cover and cook 3 to 4 minutes.
5. Add flour and cook, stirring constantly, 1 minute.
6. Stir in broth until well blended.
7. Cover and cook over medium-low heat for 5 minutes.
8. Season to taste with salt and pepper.
9. Remove from heat and stir in parsley.
10. Toss pasta with mushroom mixture.
11. Serve right away.

onion, garlic, green bell pepper, red bell pepper, white mushrooms, shiitake mushrooms, flour, vegetable broth, salt, parsley, linguine

Taken from www.vegetariantimes.com/recipe/linguini-with-wild-mushrooms-sauce/ (may not work)