Cauliflower And Basil Pasta With Poached Eggs

Name: Cauliflower And Basil Pasta With Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 ounces pasta Garganelli, penne could be substituted; 1 ounce hazelnuts sliced; 1/2 head cauliflower cut into florets; 1 tablespoon olive oil; 2 garlic cloves crushed; 1 tablespoon breadcrumbs; 1/2 tablespoon chili powder; 1 pinch grated nutmeg; 3 tablespoons white wine vinegar; 4 medium eggs; 10 basil leaves roughly torn

Servings: persons

11 ounces pasta Garganelli, penne could be substituted
1 ounce hazelnuts sliced
1/2 head cauliflower cut into florets
1 tablespoon olive oil
2 garlic cloves crushed
1 tablespoon breadcrumbs
1/2 tablespoon chili powder
1 pinch grated nutmeg
3 tablespoons white wine vinegar
4 medium eggs
10 basil leaves roughly torn

1
Cook the pasta in a large pan of boiling, salted water for 10-12 minutes, or until tender. Toast the hazelnuts in a small pan without oil for 2-3 minutes then remove from the pan and leave to cool. Blanch the cauliflower in a pan of boiling, salted water for 2-3 minutes then remove from the pan and leave to steam in a colander.
2
Heat the oil in a frying pan add the cauliflower, garlic and breadcrumbs to the pan and fry for 5 minutes over a medium heat. Sprinkle in the chili and nutmeg then set aside and keep warm.
3
Bring a tall saucepan of water to a boil and mix in the vinegar. Slide the eggs into the water one at a time and turn down the heat so that the water is at a simmer. Cook for 3-4 minutes. Drain the eggs and dry on paper towels.
4
Drain the pasta then mix with the cauliflower, hazelnuts and basil then season. Divide the pasta between 4 bowls then place a poached egg on top. Serve.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 11 ounces pasta Garganelli, penne could be substituted, 1 ounce hazelnuts sliced, 1/2 head cauliflower cut into florets, 1 tablespoon olive oil, and more.

Yes, Cauliflower And Basil Pasta With Poached Eggs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!