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Spinach And Mushroom Fettuccine

Spinach And Mushroom Fettuccine comes together with Olive Oil, Red Spanish Onion, Garlic, Fresh Red Chillies, and Button Mushrooms. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1
• 4 clove
• 3
• 8 oz
• 14 1/2 oz
• 1/2 cup
• 2 tsp
• 1 cup
• 8 oz
• 1/3 cup
• 1/4 cup
• 1 bunch
• 1/3 cup
• 1 lb

Method (preview)

1. 1

   Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft.

2. 2

   Stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, olives and basil, simmer, covered, for about 20 minutes or until thickened slightly.

3. 3

   Add spinach, simmer, uncovered, until spinach is wilted.

4. 4

   Stir in cheese.

5. 5

   Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain. Toss hot spinach and mushroom mixture with pasta.

6. 6

   Spinach and mushroom mixture can be made a day ahead.

7. 7

   Storage: Covered, in refrigerator.

8. 8

   Freeze: Not suitable.

9. 9

   Microwave: Pasta suitable.

10. 10

    "adapted from Australian Women's Weekly Hot and Spicy cookbook"