Spinach and Mushroom Fettuccine

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  • Storage: Covered, in refrigerator.
  • Freeze: Not suitable.
  • Microwave: Pasta suitable.



  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, 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.
  6. Toss hot spinach and mushroom mixture with pasta.
  7. spinach and mushroom mixture can be made a day ahead.