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Pasta with Roasted Vegetables & Poached Egg

Cooking Time: Serves: 4 Back to Recipes


4 Farm Pride eggs
500 g sweet potato, peeled and cut into 2 cm cubes
1 red onion, peeled and chopped
1 red capsicum, cut into 3cm pieces
3 Roma tomatoes, quartered lengthways
Spray olive oil
400g penne or spiral pasta
1 tbsp extra virgin olive oil
50g baby spinach


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