Mushroom and Roast Capsicum Tortiglioni

Fry the onion and capsicums in the oil for a few minutes, then toss in the basil and garlic, followed by the mushrooms and some salt. Fry for 5 mins more until everything is softened.
Meanwhile, cook the pasta in boiling salted water until al dente, and drain. Reserve a cup of the pasta cooking water. Pour the cream into the mushroom mixture and stir in a pinch or two of smoked paprika. Season again, and add about 150ml of pasta water to loosen. Stir over a low heat and mix the pasta into the mushroom mixture. Add the peas, heat through and serve.

20 mins

2 serving

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