Fusilli with mushroom sauce and a boiled egg

Cook the pasta al dente according to the instructions on the package. Drain and drain.

Meanwhile, boil the eggs for 7 minutes. Be frightened under cold running water, peel and halve.

Cut the onions into rings. Heat the oil in a frying pan and cook the onion for 6 minutes on medium heat.

Slice the garlic. Add the mushroom soup vegetables and garlic to the onion and cook for 4 minutes on a high heat.

Add the pasta sauce and heat for 2 minutes. Mix the mushroom sauce with the fusilli. Distribute over the bowls. Put two half eggs in each bowl.