Linguine With Mushroom Caesar Sauce

• 8 ounces linguine, uncooked
• 2 tablespoons olive oil
• 1 cup onion, sliced
• 1 lb fresh white mushroom, sliced
• 1 teaspoon garlic, minced
• 1 (7 ounce) jar roasted red peppers, chopped
• 14 teaspoon salt
• 18 teaspoon ground black pepper
• 1 12 cups small italian-flavored croutons
• 13 cup parmesan cheese, grated

1. Fill a large saucepan with salted water and bring to a boil.
2. Add linguine and cook until pasta is firm-tender, about 10 minutes.
3. Drain, reserving 1/2 cup cooking liquid.
4. Set aside.
5. Transfer pasta to a large serving bowl and cover to keep warm.
6. Meanwhile, in a large skillet over medium-high heat, heat olive oil until hot.
7. Add onion and mushrooms, and cook, stirring occasionally, until mushrooms are tender and just release their liquid, about 6 minutes.
8. Stir in roasted red peppers and season with salt and black pepper.
9. Cook until heated through, about 2-3 minutes.
10. Add the reserved cooking liquid and pour over linguine.
11. Stir in croutons and Parmesan cheese.Serve immediately.

linguine, olive oil, onion, fresh white mushroom, garlic, red peppers, salt, ground black pepper, croutons, parmesan cheese

Taken from www.food.com/recipe/linguine-with-mushroom-caesar-sauce-161768 (may not work)