Vegetable Trottole Pasta with Poached Egg

Dice the onion and fry it until browned.

Chop the mushrooms and fry them until cooked.

Halve the cherry tomatoes and chop the spinach.

Add water to the pan with the fried onion and mushrooms.

Add trottole pasta, halved cherry tomatoes, chopped tomatoes, tomato puree, vegetable stock pot, and seasonings (garlic granules, onion salt, chives, paprika, chilli powder). Cook until pasta is tender.

Stir in chopped spinach and sweetener to taste.

Poach the egg separately.

Serve the dish topped with the poached egg, additional chives, and chilli flakes.