• 1 cup fat-free vegetable broth, divided
• 2 garlic cloves, minced
• 3 tablespoons of butter sprinkles (such as Molly McButter)
• 6 ounces fresh portabello mushrooms, sliced
• 1 red bell pepper, sliced
• 8 ounces fettuccine or linguine, cooked and drained
• 2 ounces feta cheese, crumbled
• 2 cups chopped fresh spinach, optional

Directions

1. Add garlic to 3/4 cup of broth.
2.  Bring broth and butter sprinkles to a boil in a large skillet.
3.  Add mushrooms and sliced red pepper.
4.  Cook over medium-high heat until vegetables are soft and the liquid is reduced by half.
5. Add cooked pasta to mushroom mixture with remaining broth.
6. Chopped spinach may be added.
7.  Stir until pasta is thoroughly coated.
8. Sprinkle with feta cheese.