Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese

• 14 cup olive oil
• 1 cup oyster mushroom, sliced
• 1 tablespoon shallot, minced
• 1 tablespoon garlic, minced
• 14 cup sun-dried tomato (reconstituted)
• 3 tablespoons white wine
• 1 tablespoon fresh basil, chopped
• 1 lb spinach fettuccine, cooked
• salt and pepper
• 18 cup goat cheese, crumbled

1. In an extra large skillet, place the oil and heat it on medium until it is hot.
2. Add the mushrooms, shallots, garlic and sun-dried tomatoes.
3. Saute the ingredients for 2 to 3 minutes or until the mushrooms are slightly cooked.
4. Add the wine and stir it.
5. Cook the ingredients for 1 minute.
6. Add the basil and stir.
7. Add the pasta, salt and pepper.
8. Mix the ingredients together thoroughly so that the pasta is well coated.
9. Add more oil if the pasta seems dry.
10. Place the pasta on a serving plate.
11. Sprinkle the goat cheese on top.

olive oil, oyster mushroom, shallot, garlic, tomato, white wine, fresh basil, spinach fettuccine, salt, goat cheese

Taken from www.food.com/recipe/spinach-fettuccine-with-sun-dried-tomatoes-goat-cheese-35369 (may not work)