Lecsó and Mushroom Ragout with Pasta | Seasonal Summer Favorite

Clean the vegetables: finely chop the onion and garlic, slice the cremini mushrooms, and dice the TV peppers and tomatoes.

Heat the olive oil in a deeper pan. Add the onion and sauté until translucent over low heat. Add the minced garlic and sauté for 1 minute.

Remove the pan from the heat, sprinkle with sweet paprika, stir well, then add the diced peppers and tomatoes. Return to the heat, season with salt and pepper, cover, and simmer for 8-10 minutes until you get a juicy lecsó base.