Mushroom paprikash

Name: Mushroom paprikash
Cook time: 20 min
Yield: 2
Cuisine: Eastern Europe

with pappardelle and smoky almonds

Ready in around 20 mins

RECIPE FACT:

Paprikash originated in Hungary, most likely during the 18th or 19th century.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

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