Spinach and Mushroom Fettuccine Recipe

Name: Spinach and Mushroom Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup tomato paste; 2 teaspoons sugar; 1 cup dry white wine; 1 (10 ounce) jar artichoke hearts packed in oil, drained, chopped; ⅓ cup seeded black olives, sliced; ¼ cup fresh basil leaf, shredded; 1 lb spinach, shredded; ⅓ cup finely grated parmesan cheese; 500 g fettuccine pasta

Servings: persons

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
½ cup tomato paste
2 teaspoons sugar
1 cup dry white wine
1 (10 ounce) jar artichoke hearts packed in oil, drained, chopped
⅓ cup seeded black olives, sliced
¼ cup fresh basil leaf, shredded
1 lb spinach, shredded
⅓ cup finely grated parmesan cheese
500 g fettuccine pasta

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.
6
Toss hot spinach and mushroom mixture with pasta.

990

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large red Spanish onion, chopped, 4 garlic cloves, crushed, 3 small fresh red chilies, chopped, and more.

Yes, Spinach and Mushroom Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Mushroom Fettuccine

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