Tomato Basil Fettuccine with Vegetable Stroganoff. I haven't had it for awhile and I forgot how yummy this is.

The recipe is on the Tomato Basil Fettuccine

1 package of Tomato Basil Fettuccine
8 oz carrots, peeled and cut into bite size pieces
1 medium onion, sliced
1 bell pepper, sliced
8 oz mushrooms, quartered

4 TBSP butter or olive oil
3/4 cup white wine
1 can artichokes, quartered
8 oz sour cream or soy sour cream 
salt and pepper to taste
Paprika (optional)

Cook carrots in boiling water until tender. Drain, set aside.
In a saucepan saute onions, bell pepper and mushrooms in butter or olive oil until tender. Add White wine, artichokes and carrots. Simmer 10 minutes. 
Cook pasta following package directions, about 4 minutes. Drain. Add sour cream to sauce. Season with salt, pepper and paprika. Serve over hot pasta.
Serves 4-6