Penne with vegetables

Ingredients
200g large portobello mushrooms, cleaned and diced in 4-5 cm long pieces
320g Riso Scotti Penne Rigate
1 large capsicum, cleaned and sliced into 4-5 cm long pieces
4 tablespoons of white wine
1 onion, chopped
4 cloves of garlic, finely chopped
1 teaspoon of hot paprika
1 teaspoon of sweet paprika
Salt
Black pepper, freshly ground
Fresh parsley, for garnishing

Instructions
Heat the oil in a pan. Add the onion and garlic, sprinkle some salt and pepper and cook at medium heat for a few minutes, until they soften.
Add the mushrooms, some salt and pepper and continue cooking for 3 minutes.
Add the wine, stir and bring to boil. Cook the mixture slowly, for approximately 2 minutes.
Add the 2 types of paprika, the capsicum and stir. Cook for 3 minutes.
Meanwhile, boil the pasta according to the instructions on the pack, in lots of salted water. Drain them and divide into individual plates. Arrange the mushroom mixture over them. Garnish with parsley leaves and serve.

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