About this recipe:A lovely vegetarian pasta dish that is perfect for Meat Free Mondays. You can also add cooked chicken breast or prawns for a heartier meal, though this dish is really flavourful as is!
250g fresh fettuccine
4 tablespoons butter
3 cloves garlic, crushed
250g sliced mushrooms
1 onion, chopped
1 (280g) jar marinated artichoke hearts
1/2 (280g) jar sun-dried tomatoes, packed in oil
50g sliced black olives
1 teaspoon black pepper
2 tablespoons lemon juice
225ml dry white wine
1 ripe tomato, chopped
100g grated Parmesan cheese
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Method Prep:30min › Cook:10min › Ready in:40min
Cook pasta in boiling water until al dente. Drain.
Melt butter over medium heat in a large saucepan. Saute onions, mushrooms and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine and lemon juice. Bring to the boil; cook until liquid is reduced by a third, about 4 minutes.
Toss pasta with sauce. Top with chopped tomato and cheese, add pepper to taste, and serve.