Baked vegetables rigatoni in eggy lime orange soup

As a temporary season, Autumn bears eyewitness to the discarding of light fabric in favour of warmer layers in darker shades. Colour is not shown during cooler seasons, as you will be layering up, do add some colour to your clothing. Make Autumn season colourful. When it comes to colour, selecting the right fashion accessory like “Scarf” or bright colour, checked or striped “Jumper”.

Scarf or jumper sits directly against your skin, so select a scarf or jumper that complements your skin tone, hair and eyes. A splash of colour can lift the spirits!!! Surely you agreed with me. Don’t make your day dull with dark clothing. When you wear colour clothing, you will notice that everyone saying, “You look amazing”. The effect colour can have on your atmosphere is astonishing.

For Autumn colour on food, I have selected some bright colour vegetables that’s comforting and hearty. This adds a bright combo to my baked rigatoni. However, I wanted to be creative and explore my culinary skill to bring it to the next level. I have borrowed a method from food blogger, in her vegetarian mushrooms soup-magiritsa: yellowish frothy sauce. Her original recipe is at the bottom.

To call this recipe my own creation, I use lime, orange juice and hot water. It’s a creative bold adventurous invention by add a sweet-tangy ingredient to my baked vegetables rigatoni making it two shades of golden brown and darker brown (froth), soupy, flavourful, comforting and hearty delicious meal!!! Let’s cook.


1 small leek, thinly slice
1 red capsicum, cut to bite size
1 yellow capsicum, cut to bite size
250 g rigatoni
180 g sliced mushrooms
4 plum figs, cut to bite size
60 ml orange juice
120 g Grana Padano
2 Tsp garlic powder
2 Tsp onion powder
Italian Seasoning
hot water
water for microwave

Eggy lime orange soup

1 large egg, separate yolk and white
4-6 Tbs lime juice from bottle bought
1 ladle orange juice from bottle bought
2 ladles hot water
pinch of salt


Chili flakes


Preheat oven 180 degrees C. Put rigatoni and leek in a microwave safe bowl with enough water and microwave for 22-25 minutes until soften. Cut the red and yellow capsicums and sliced mushrooms.  Set aside. Cut figs and put in blender with 60 ml orange juice. Blend until pureed. Set aside. Put kettle on.

Once done microwave rigatoni and leek, drain and pour into a baking dish. Add garlic and onion powder, capsicums, mushrooms, figs puree, Grana Padano, a few shakes of Italian Seasoning, salt, pepper, and some hot water about 1-2 cm height into the baking dish. You want some liquid in it to be a soup. Mix to combine well. Scatter some Parmesan over the top and set aside.

Pour 2 ladles of hot water into another medium size bowl. Warm up orange juice about 1- 1.5 minutes and then mix into hot water, gives a stir or two. Meantime, put egg white and a pinch of salt in a medium mixing bowl. Beat until frothy for 5-7 minutes. Add yolk continuously beating for about 2 minutes. Slowly add lime juice while beating.

Now slowly and carefully add hot water and hot orange juice while beating till. It’s like tempering egg lime mixture making sure egg don’t become cooked. You should have bright orangy-yellowish frothy liquid. Now pour into the prepared dish. Spoon some froth over the top. Bake for 40-50 minutes until top is golden brown and everything is cooked. The darker brown are the froth that I have scatter them on top.

Switch off oven, remove the dish from oven. Scoop a couple ladle of baked vegetables rigatoni in eggy lime orange soup onto bowls. Sprinkle chili flakes over the top and serve immediately with a glass of white wine. Enjoy!!!!

Note: You can use vegetables stock instead of hot water. You can use lemon instead of lime. You don’t have to put orange juice just add water to blend figs. You can use any vegetables of your choice. Or you can have meat or seafood.

Mirella Kaloglou egg-lemon hot yellowish frothy sauce:



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