Roasted Red Pepper & Poached Egg Pasta + Giveaway Winner

Thank you all so much for your entries into the $50 Gift Card Whole Foods Giveaway! If you were visiting my blog for the first time for the giveaway, welcome! I hope you stick around!

I loved reading all of your pantry staples – mostly because so many were so similar! We bloggers have good taste.

Most popular pantry items:

• beans (canned and dried), especially black and garbanzo
• oatmeal
• almond milk
• peanut butter
• quinoa
• brown rice

And some of you posted things as pantry items that I’m not even sure how it would be used on a regular basis. Tomato paste? (Can you fill me in Sara?) 🙂

But let’s get to the winner…. Krissy from Shiawase Life! Congrats! I’ll email you soon to get your gift card on its way to you.

If you didn’t win, don’t forget to head over to the Whole Story blog to enter their contest for a year’s supply of pantry staples!

Now, how about a recipe that I made using two of the pantry staples I got from Whole Foods? It’s super easy and quick to pull together – about 15 minutes, start to finish!

Roasted Red Pepper & Poached Egg Pasta

Serves 1
Can easily be doubled, tripled, etc.
Total Prep & Cooking Time: 15 minutes

• 1/2 c roasted red pepper pasta sauce (or any pasta sauce)
• 1 serving whole wheat spaghetti (or pasta of your choice) – for spaghetti, I grab a bunch that is about the same diameter as quarter
• 1 egg
• Fresh vegetable of your choice (broccoli, peppers, asparagus, etc.), sliced if necessary
• Olive oil, salt and pepper
• Parmesan  Cheese, if desired

1. Cook pasta according to package directions.

2. Heat a sauté pan over medium-high heat and add a little olive oil. Cook the vegetables until just tender while finishing the sauce. Season with salt &  pepper to taste.

3. In  another small pan, warm the pasta sauce over medium heat. Once it’s warm, crack the egg right into the sauce.

4. Gently spoon sauce over the egg and let cook  3-5 minutes, depending on how runny (or not) you like your yolk.

5. Gently pour the  sauce over your pasta and serve alongside your vegetables. Top with parmesan cheese if desired.

Cheap, easy, healthy. All with ingredients that are affordable and already in most people’s pantry and fridge.