Fettuccine Florentine

Mushrooms and garlic are seasoned slightly spicy and then tossed with sun dried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread. This recipe comes to us from Trudy of Veggie.Num.Num.

Serves 4

• 8 oz fettuccine, cooked according to package instructions
• 1 tablespoons olive oil
• 1 fresh red chili pepper, diced
• or
• 1 teaspoon diced bottled red chili
• 2 cloves garlic, diced
• 6 large flat mushrooms, sliced
• salt and pepper, to taste
• 1 cup low fat evaporated milk
• or
• 1 cup low fat non-dairy powdered milk
• 1 large bunch of fresh spinach, roughly chopped
• cup parmesan cheese or nondairy parmesan, freshly grated
• ¼ cup parsley, chopped
• 6 sun dried tomatoes, diced

Heat olive oil in a large heavy-based pan over medium-high heat. Add the garlic and chili and cook for 3-5 minutes, or until soft and fragrant.

Add the mushrooms to the pan and cook for about 3-4 minutes, or until soft and browned. Season with salt and pepper to taste and toss well.

Reduce heat to low and add the evaporated milk. Slowly stir for about 5 minutes, or until liquid has reduced by three quarters.

Add the cooked fettuccine, spinach, parmesan, parsley and semi-dried tomatoes to the pan. Toss for 2-3 minutes, or until spinach is wilted and fettuccine is well incorporated.

Served topped with a little extra parsley and fresh cracked pepper.