Spinach and Mushroom Fettuccine

== Description ==
* Storage: Covered, in refrigerator.
* Freeze: Not suitable.
* Microwave: Pasta suitable.
== Ingredients ==
* 1 – 1½ tbsp olive oil
* 1 large red spanish onion (300g) chopped
* 4 cloves garlic crushed
* 3 small fresh red chillies chopped
* 8 oz button mushrooms sliced
* 14½ oz canned tomatoes
* ½ cup tomato paste
* 2 tsp sugar
* 1 cup dry white wine
* 8 oz artichoke hearts in oil drained, chopped
* ⅓ cup seeded black olives sliced
* ¼ cup fresh basil leaves shredded
* 1 bn spinach shredded
* ⅓ cup finely grated Parmesan cheese
* 1 lb 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, 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.
# spinach and mushroom mixture can be made a day ahead.
Category:Artichoke Recipes
Category:Australian Vegetarian
Category:Basil Recipes
Category:Black olive Recipes
Category:Fettuccine Recipes
Category:Parmesan cheese Recipes
Category:Spinach Recipes
Category:White mushroom Recipes
Category:White wine Recipes
Category:Tomato paste Recipes