• Mechelle

'Glimpse of the Sun'

Updated: Oct 12, 2018


We’re always looking to shake it up in the kitchen, especially for brunch recipes that are light enough to go with a mimosa but filling enough to last us until dinner. This is a hearty and tasty dish with minimal prep time. This twist on the traditional spaghetti uses veggie patties, wheat-milled pasta and a beautifully poached egg yolk for added protein and color. Follow this recipe to make this eye-catching dish that is great for brunch, lunch or dinner and that can be enjoyed and cooked by all ages.


Prep Time: 7 minutes

Cooking time: 10 – 15 minutes

Total time: 25 -30 minutes


Ingredients

2 Boca bruschetta tomato basil Parmesan veggie patties, frozen

2 whole eggs

½ Red Bell Pepper, roughly sliced and each slice is chopped in 3

3 Garlic cloves minced

1 tsp. Basil, dried

1 tsp. Red pepper flakes, dried

1 tsp Complete seasoning

1 tsp Cajun seasoning

2 tsp. Fresh Parsley, diced

¼ cup Tomatoes, diced (I used canned Sweet Onion diced tomatoes)

1 cup Prego Marinara Sauce

½ cup of Baronia wheat-milled penne rigate

Salt to taste

1 tsp olive oil for boil the pasta

2 cups of lightly salted water, for boiling pasta


Prep:

Remove the shell and ends of garlic cloves, before mincing. Rinse the red bell pepper, remove the top and slice then chop. In a smaller pot, place 1.5 cups of water and heat until boiling. Add the two eggs and remove after 5 -7 minutes. Place the eggs aside in cool water, for 5 minutes and remove shell the eggs, being careful to remove all shell parts and the thin lining between the shell and egg. Place all items for future use.


Directions:


Place 2 cups of water (add 2 tsp. olive oil) into a shallow pot until it boils on medium heat. When boiling, add ½ cup of the pasta and let boil until it’s *al dente (about 10- 12 minutes). . . As pasta boils, place individual frozen patties in a low saucepan with ½ cup of water and let steam for 5-7 minutes. Remove from heat and chop roughly into small squares. Place aside. Add marinara sauce, diced tomatoes, all seasonings, garlic and bell peppers into a nonstick saucepan and stir on low heat for 5 minutes to allow ingredients to simmer. Add chopped veggie meat, fresh parsley and 1 tablespoon of olive oil (this will help with cooking and make the sauce thinner), stir and let cook for 7 – 10 minutes. Add salt to taste.

Note: Drain 90% of the water from the pasta, add 1 tsp of solid butter for a smoother outside texture and added flavoring.


Carefully separate the egg yolk from the white, ensuring that the yolk remains whole and free of any other particles. Place a spoonful of the pasta on a plate, and top with meat sauce. Place egg yolk gingerly in the middle of the meat sauce and garnish with fresh parsley leaves and parmesan cheese. Serve and enjoy!


Servings 2

*Al Dente – pasta that is firm to the bite, not soft or overcooked


Tips:

· This meal can easily be vegan with the removal of egg, butter and cheese. You can also use the other patty varieties such as the Original Vegan or All-American Flame Grilled.

· You can adjust the amount of pasta if you want a higher ratio of meat to pasta.

· For a crunchy topping, create breadcrumbs using minced wheat bread toasted lightly on the stove.

· Tomato paste can be used to thicken the sauce.


#brunch #brunchmuch #eggs #pasta #pennepasta #carbs #healthyeating #italian #prego #foodblogger #foodporn #instayum #yummyfood #mealprep #veggiemeat #vegetarianmeat #mealpreprecipes #cookingwithmechelle #authenticallymechelle #amechelle

4 views