This recipe is produced with products purchased at the Kyneton Farmers Market. The stall holders are listed at the bottom of this recipe sheet.
Serves 6
500g. fresh pasta, any shape but not filled pasta. Cooked
500 to 700g of vegetables cut into 3 cm cubes and roasted in oven with 4 cloves of garlic and 1 brown onion. ( a selection of, pumpkin, broccoli, beetroot, tomato , celeriac, carrot, parsnip)
Silverbeet, 1/2 bunch.
2 Tablespoons of olive oil for roasting Vegetables.
4Tablespoons olives, black or green.
180g cheese. I used Ballarat Blue. grated or broken into small lumps.
500g milk
45g flour
50g butter
pinch cayenne
1 teaspoon of mustard powder.
250g of smoked ham or bacon. (optional)
Do
Cook pasta in boiling water for 3 mins.. Drain
Roast vegetables with onion and garlic , in oven, 180 o C, for 30 mins. Add diced ham and roast for further 10 mins.
Chop Silverbeet and plunge into boiling water and drain.
Make cheese sauce...Melt butter, add flour and cook gently for 4 mins. Add cayenne and mustard.
Add milk gradually and stir to remove lumps. Simmer for 3 mins.
Add 1/2 grated cheese.
In a large bowl mix together pasta, vegetables and ham. silverbeet and cheese sauce.
Tip into a baking dish.
Sprinkle with remaining cheese.
bake in oven, 180 o C until heated through and brown on top.
Serve with green salad and fresh bread.
This can be made before hand and frozen.
STALL HOLDERS
Pasta....Spaghetti Engineering
Vegetables.....Luckwood Organics
Spring Creek Organics
Sandors harvest
Cheese...... Goldfields farmhouse Cheeses
Olives..... Barfold Olives.
