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Pasta with roasted vegetables & poached egg

Pasta with roasted vegetables & poached egg
Cooking Time:
90 minutes
Serves: 4
Pasta and eggs – what a combination! This recipe takes Italy’s gift to the world to new heights thanks to the sheer deliciousness of my eggs.

  1. Preheat the oven to 200ºC and line two baking trays with non-stick baking paper. Arrange the vegetables in a single layer on the paper and spray with oil. Bake for 50 - 60 minutes, until tender and slightly caramelised.
  2. Cook the pasta in a large pan of boiling water until al dente. (Soft, but still a little crunch in the bite is my translation.) Drain and return to the pan. Drizzle with a good splash of extra virgin olive oil, and season to taste. Fold the vegetables and spinach through the pasta. Put the lid on the pan to wilt the spinach and to keep warm.
  3. Now it’s onto the poached eggs, my favourite bit. Heat water in a deep saucepan, reduce the heat to a nice simmer and add a dash of vinegar. (Not a fast boil, please.) Carefully crack the eggs into a cup one at a time and slide gently into the water. Cook gently for 2 ½ minutes, until the whites have set.
  4. Distribute the pasta mixture into shallow serving bowls. Lift the eggs from the pan with a slotted spoon and drain on kitchen paper. Top each bowl with a poached egg, and pierce so the yolk flows to create a sauce. Season with freshly ground black pepper and tuck in – wonderful dish!