Spinach and Mushroom Fettuccine
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 large red Spanish onion, chopped
- 4 garlic cloves, crushed
- 3 small fresh red chilies, chopped
- 8 ounces button mushrooms, sliced
- 16 ounces tomatoes
- 1⁄2 cup tomato paste
- 2 teaspoons sugar
- 1 cup dry white wine
- 1 (10 ounce) jar artichoke hearts packed in oil, drained, chopped
- 1⁄3 cup seeded black olives, sliced
- 1⁄4 cup fresh basil leaf, shredded
- 1 lb spinach, shredded
- 1⁄3 cup finely grated parmesan cheese
- 500 g fettuccine pasta
directions
- Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft.
- Stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, olives and basil, simmer, covered, for about 20 minutes or until thickened slightly.
- Add spinach, simmer, uncovered, until spinach is wilted.
- Stir in cheese.
- Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain. Toss hot spinach and mushroom mixture with pasta.
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RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!