Mushroom and Roast Capsicum Tortiglioni

Charmaine Lu -

  • 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