Ingredients
- 200 grams fusilli
- 1 can of chopped tomatoes
- 1 tablespoon of balsamic vinegar
- 1 ½ teaspoons of cumin
- 1 level teaspoon of harrissa paste
- 1 clove of garlic
- half the juice of a lemon
- Salt
- Pepper
- 1 medium courgette chopped
- 5 small mushrooms chopped
- A quarter of a broccoli chopped in to small florets
- 1/4 cup frozen petit pois
- A pinch of sugar
- Parmesan to serve
Instructions
- Pour the pasta in a pan of salted boling water and simmer for eight to ten minutes or until al dente
- Whilst the pasta is cooking fry the courgette, petit pois and broccoli for a few minutes on a medium to high heat. Add the mushrooms and cook until softened
- Lower the heat slightly and add in the chopped tomatoes, balsamic vinegar, harissa paste, crushed garlic, sugar, salt and pepper and stir gently allowing to the ingredients to enrich together
- Drain the pasta and toss in with the sauce, leaving on a low heat to keep warm
- In a separate pan of simmering water, poach your eggs for around three minutes or longer if you like your yolk more firm
- Squeeze the lemon juice over the top of the pasta before serving up in to bowls
- Top with the poached egg and grated parmesan if desired
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