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Spinach and Mushroom Fettuccine

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“This is from The Autralian Woman's Weekly. Spinach and mushroom mixture can be made a day ahead covered, in refrigerator”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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