Roasted Vegetables & Poached Egg Pasta

Serves 4


  • 4 size 7 Big Paddock eggs
  • 500g kumara, peeled and cut into 2cm cubes
  • 1 red onion, peeled and chopped
  • 1 red capsicum, cut into 3cm pieces
  • 3 Roma tomatoes, quartered lengthways
  • Olive oil spray
  • 400g penne or spiral pasta
  • 1 tablespoon extra virgin olive oil
  • 50g baby spinach
  • Vinegar


  1. Preheat the oven to 200°C and line two baking trays with non-stick baking paper.
  2. Arrange the vegetables in a single layer onto the tray and spray with oil.
  3. Bake for 50 - 60 minutes, until tender and slightly caramelised.
  4. Cook the pasta in a large pan of boiling water until al dente.
  5. Drain and return to the pan.
  6. Drizzle with extra virgin olive oil and season to taste.
  7. Fold through the vegetables and spinach.
  8. Put the lid on the pan to wilt the spinach and to keep warm.
  9. Meanwhile, heat about 5cm water in a large saucepan or deep frying pan.
  10. Add a dash of vinegar and bring to a simmer.
  11. Carefully crack the eggs into a cup one at a time and slide into the water.
  12. Cook gently for 3 minutes or until the whites have set.
  13. Divide the pasta mixture between 4 shallow serving bowls.
  14. Lift the eggs from the pan with a slotted spoon.
  15. Top each bowl with a poached egg and pierce so the yolk flows to create a sauce.
  16. Season with freshly ground black pepper.

Cooking tips

The fresher the egg the better it is for poaching.