BUTTERNUT MAC AND CHEESE
Servings: 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
1 large butternut pumpkin
1 large carrot
1 punnet cherry tomatoes
3 cloves garlic
100g butter
50g goats cheese
1/2 cup nutritional yeast
1/3 cup water
100g speck (alternatively bacon)
200g mushrooms
1 large brown onion
1 tbsp butter
700g spelt pasta
To start, preheat the oven to 180c and line a large baking tray with baking paper.
Chop the pumpkin and carrot into 2x2 cm pieces, and the cherry tomatoes in half.
Place the pumpkin, carrot, cherry tomatoes and garlic onto the baking tray and bake for 25-30 minutes, or until the carrot and pumpkin are soft.
While you're waiting on the veggies, pop the spelt pasta into a pot of boiling water and cook until soft.
Drain the pasta and set aside.
Next thinly slice the onion and speck and add the speck to a cold pan on a low heat.
Once the spec begins to get crispy and has released some fat, add the onions and cook for about 10 minutes.
Place the pan on a high heat, add the mushrooms and once they begin to colour, you can add the tablespoon of butter.
Cook for another couple of minutes until well combined.
To make the sauce, place the roasted ingredients into a blender or food processor with butter, goats cheese, nutritional yeast, water, salt and pepper and blend until smooth. In a large pot, combine your pasta, sauce and the speck, onion and mushroom mix and stir well to combine.