Spinach and Mushroom Fettuccine

Ingredients

• 1 tbsp Olive Oil
• 56.67 g Red Spanish Onion, chopped
• 56.67 g Garlic Clove, crushed
• 56.67 g Red Chilies, chopped
• 2 cup Button Mushroom, sliced
• 4 cup Tomato
• 1 medium Tomato Paste
• 2 tbsp Sugar
• 1/4 cup White Wine
• 1 tbsp Artichoke Heart Oil, drained chopped packed
• 4 cubes Black Olive, seeded sliced
• 1/2 tsp Basil Leaf, shredded
• 1 cup Spinach, shredded
• 2 tbsp Parmesan Cheese, grated
• 56.67 g Fettuccine Pasta

Instructions

1. Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft.
2. Stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, olives and basil, simmer, covered, for about 20 minutes or until thickened slightly.
3. Add spinach, simmer, uncovered, until spinach is wilted.
4. Stir in cheese.
5. 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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