Quinoa Pasta Alla Vodka/Primavera with a Poached Egg

I actually never had pasta with a fried/poached egg on top but I have definitely seen it around and when I put this together I was in the mood for some experimentation

#IWantedItToLookPrettyOnInstagram --> the honest truth!

Speaking of Instagram, I have been following some gluten-free cooks who use quinoa pasta so I decided to give it a try.  At first I was just going to toss the quinoa pasta with my favorite jarred vodka sauce but then I found some of my favorite veggies hiding in the fridge.

Ingredients:

2 eggs

1 box quinoa pasta

2 large portobello mushroom caps

2 small tomatoes, chopped

5 stalks scallions, chopped

1 tsp finely chopped garlic

1/4 jalapeno, finely chopped

1 tbsp vegetable oil

1 tbsp SRIRACHA

Sprinkle of turmeric (optional)

3 tbsp salt

1/4 jar of your favorite vodka sauce

1 square american cheese

2 tsp vinegar (any kind except balsamic)

Salt and Pepper to taste

Large handful fresh baby spinach

Parmesan cheese for garnish (and some extra SRIRACHA)

1) Boil enough water to cook the pasta (read instructions on the box), add the salt, when the water is boiling, add the pasta for as long as it says on the box.

2) While the pasta is cooking heat up the oil in a large pan on medium-high heat and sprinkle the turmeric directly into the oil.  

3) When the oil is hot add the chopped scallions and jalapenos. Then add the mushrooms (cut into whatever shape you like) and the garlic.  

4) When the mushrooms shrink to about half the size, add the tomatoes and sautee.

5) When the pasta is almost cooked through add it to the vegetables and stir.

6) Pour in the vodka sauce and add the cheese.

7) Boil water in a small pot and add the vinegar.  When the water is rapidly boiling crack the eggs carefully directly into the water.  Let them cook for about 2-4 minutes then remove them from the water and rinse them (be careful not to break the yolk).

8) When the pasta is pretty much ready, add the chopped spinach, SRIRACHA, and salt and pepper and stir.  

9) To plate, put the egg on top of a large scoop of pasta and garnish with grated parmesan and SRIRACHA.