Before we start, I've got to warn you. This recipe comes with a bonus food baby. Every time. It's the kind of meal your digestive system never wants you to eat that much of again, but you definitely will because it's just WAY.TOO.GOOD. Seriously! It's hands down my favourite recipe Vik has ever created, and it's much tastier than the original. We couldn't keep this recipe to ourselves even if we wanted to...
1 large butternut pumpkin
1 large carrot
1 punnet cherry tomatoes
3 cloves garlic
100g organic butter (for vegan option, replace with cashew cheese)
50g goats cheese
1/2 cup nutritional yeast
1/3 cup water
100g speck (alternatively smoked bacon)
200g wild mushrooms
1 large brown onion
1 tbsp organic 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. TA-DA! Assume food coma.