Dijon Vegetable Fettuccine

Method

1. 1Cook fettuccine as per instructions, drain and set aside.
2. 2Heat a medium non-stick frypan with olive oil and sauté onion until softened. Approx. 5 mins.
3. 3Add the eggplant, zucchini, and cook for 5 mins until softened, then add the mushrooms, garlic and Worcecshire sauce, stirring until the mushrooms start to collapse, add mustard and water and simmer for 1 minute.
4. 4Now add all the other ingredients – milk, tomato paste, and spinach – turn heat down to low and simmer stirring occasionally. If you have a lid place this on to keep liquid in. Season with salt and pepper.
5. 5Add fettuccine and mix so all ingredients are incorporated.
6. 6Serve immediately.