Mushroom and Roast Capsicum Tortiglioni
Mushroom and Roast Capsicum Tortiglioni



  • 1 tsp oil
  • 1 diced red onion
  • 100g roast capsicums from a jar, chopped
  • 2 chopped garlic cloves
  • 25g torn basil
  • 200g brown mushrooms, chopped
  • 200g tortiglioni pasta or similar
  • 250ml cream
  • Smoked paprika
  • 100g peas
  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box