Pasta with mushrooms and red bell pepper.
- 1 cup fat free chicken or vegetable broth (divided)
- 3 Tbsp. Molly McButter® Natural Butter Flavor Sprinkles
- 6 oz. fresh portabella mushrooms (sliced)
- 2 garlic cloves (minced)
- 8 oz. fettuccine or linguine (cooked and drained)
- 1 red bell pepper (roasted and sliced)
- 2 oz. feta cheese (crumbled)