Pasta with roasted vegetables & poached egg
Cooking Time:
90 minutes
90 minutes
Serves:
4
- Olive oil spray
- 4 Farmer Brown eggs
- 300g kumara or pumpkin, peeled and cut into 2cm cubes
- 1 red capsicum, cut into 3cm pieces
- 3 Roma tomatoes, quartered lengthways
- 400g penne or spiral pasta
- 1 tbsp extra virgin olive oil
- 50g baby spinach leaves
- 1 chopped red onion
- 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.
- 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.
- 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.
- 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!