First boil water and add the fettuccini.
Heat a large sauté pan and add olive oil, portobella mushrooms. Sauté for 3 minutes and add garlic.
Sauté for one minute and add 1/2 cup white wine and reduce by 1/3.
Then add the tomatoes, spinach, basil, halloumi cheese and butter. Cook for 1 minute and turn off heat.
Add fettuccine, toss and serve in a large bowl.
Top with scallions and pine nuts.Makes 4 to 6 Source: