One-Pan Smokie Pepper & Mushroom Pasta

⭐ Ingredients (Serves 4)

• 3 roasted Palermo peppers, diced
• 2 tbsp olive oil
• 3 Old Smoke House Smokies, sliced into rounds
• 1 cup white button mushrooms, sliced
• 3 cloves garlic, minced
• 1 large onion, sliced
• 2 tsp BlixSam Pasta a la Sam
• 1 tsp BlixSam Arm Maat
• 350 g tagliatelle (three-colour pasta)
• 3 cups chicken stock
• ½ cup fresh cream
• 1 tbsp tomato sauce
• Salt and freshly ground black pepper, to taste
• Fresh parsley or spring onions, chopped (for garnish)

🔥 Method

1. Roast the Palermo peppers with a drizzle of olive oil until soft and lightly charred. Dice and set aside.
2. Heat the olive oil in a large pan. Fry the smokies until golden brown. Remove, slice into rounds and set aside.
3. In the same pan, cook the onions until soft. Add the garlic and cook for 30 seconds until fragrant.
4. Add the mushrooms and cook until lightly browned.
5. Stir in BlixSam Pasta a la Sam and BlixSam Arm Maat, allowing the spices to bloom for maximum flavour.
6. Pour in the chicken stock and bring to a gentle boil.
7. Add the tagliatelle and cook, stirring occasionally, until tender and most of the liquid has reduced.
8. Stir in the cream and tomato sauce until smooth and creamy.
9. Add the roasted peppers and sliced smokies. Mix well and heat through for 2–3 minutes.
10. Taste and adjust seasoning if needed.
11. Garnish with fresh parsley or spring onions and serve immediately.