Linguine With Mushroom Caesar Sauce

I love mushrooms and I am a major carboholic. This great pasta dish takes care of both cravings in one meal.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1 1⁄2 cups  small italian-flavored croutons
• 1⁄3 cup parmesan cheese, grated

Directions

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