BEFORE COOKING:

BRING A POT OF SALTED WATER TO THE BOIL.

1. TO COOK THE PAPPARDELLE:

Using your hands, gently loosen the strands of fresh pappardelle. Once the water is boiling, add the pappardelle to the pot and cook for 2-3 mins or until al dente. Drain the pappardelle well into a colander, reserving 2 Tbsp of pasta water. Drizzle the pappardelle with oil to stop from sticking.

2. TO PREPARE THE VEGETABLES:

Cut the mushrooms into 1 cm slices. Cut the roasted capsicum into ½ cm slices. Remove the curly parsley leaves, discarding their stalks then chop finely.

3. TO COOK THE PAPRIKASH:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and cook for 3-4 mins, stirring occasionally. Add the roasted capsicum and cook for a further 1-2 mins. Pour in the paprikash sauce then add the peas and reserved pasta water. Season with salt, bring to a simmer and cook for 2-3 mins. Turn off the heat, add the pappardelle and toss gently through the sauce.

Spoon the mushroom paprikash and pappardelle into bowls. Sprinkle with smoky almonds, vegetarian Parmesan cheese and chopped parsley.