Veg pappardelle with a poached egg

Veg pappardelle with a poached egg
  • Serves: 1
  • Prep time: Ready in 20 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Slicing into a softly poached egg is such a satisfying moment, and the creamy yolk adds a lovely richness to the sauce.


  • 100g dried pappardelle pasta
  • 50g frozen peas
  • 230g mixed vegetables pack (eg carrots, mangetout, green beans and baby sweetcorn)
  • low calorie cooking spray
  • 5 cherry tomatoes, halved
  • 1 small garlic clove, crushed
  • 3 tbsp vegetable stock
  • ½ tsp all-purpose seasoning
  • 2 tbsp quark
  • salt and freshly ground black pepper
  • 1 egg


  1. Cook the pasta according to the packet instructions, adding the peas and hard vegetables from the pack such as carrots 4 minutes before the end of cooking time. Add the remaining vegetables from the pack 2 minutes before the end of the cooking time. Drain, reserving a few tablespoons of the cooking liquid.
  2. Meanwhile, spray a non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the cherry tomatoes and cook for 3-4 minutes or until beginning to soften. Add the garlic, stock and all-purpose seasoning and cook for a further 2 minutes. Remove from the heat, toss with the quark and pasta, season to taste and keep warm.
  3. Bring a small pan of water to the boil and stir briskly with a whisk. Break in the egg, remove from the heat and cover for 4 minutes. Drain the egg and place on top of the pasta, then grind over a little black pepper to serve.

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