Farm Fresh Pasta

I know this isn't the most glamorous shot but it's the best my phone could take of the farm fresh pasta.  All the vegetables used in this were from our local organic farm and were delivered to our door for a very reasonable price considering how much there was in the box. The thyme came from our herb garden so it still fit in with the farm to table theme. I used enough ingredients for two healthy servings plus a small portion of leftovers.

Ingredients
1 onion
3 cloves of garlic
thyme sprigs to taste
olive oil
1 round courgette
1 yellow pepper
2 carrots
5 tomatoes
1/3 block of hard goat cheese
1 cup of soy milk
gluten free pasta

I started out by dicing the onion and putting it into the wok with some olive oil, the minced garlic, the sprigs of thyme and some salt. I left those to cook on a medium heat until the onions were clear and the garlic was starting to brown. While that was going on I chopped up all the other veg and just put them in bowls off to the side. When that was done I got started on the cheese sauce which is super simple and tastes nice and light. It's just the cup of soy milk (give or take) plus goat cheese, but the trick I've learned is to grate what you think you'll need and add it in slowly and stir until the small handful you've put in has melted in nicely with the milk. As this is a slow process in between the cheese melting add in the carrots and the tomatoes first and leave them to cook. Carrots take absolutely forever to cook so make sure they get in early. The pepper and courgette cooks relatively faster and if you give the carrots about a 10 min head start then all the veg comes out nicely cooked but still with a bit of a crunch. Also by adding the tomatoes in early they cook down really nicely into the onions and oil to make a kind of chunky tomato sauce. After adding in the rest of the veg turn the cheese sauce down to a very low heat, enough to keep it warm but not high enough to burn it and don't forget to give it a stir every now and then. The pasta is the quick part and the last thing to get done. I just dump in boiling water from the electric kettle because it speeds things up and add some salt to the water and put in enough pasta for the number of people. If all goes according to plan by the time the pasta has finished the veg should be done as well and the cheese sauce is still nice and warm. Drain the pasta and add it into the wok with the veg and pour the cheese sauce on top and mix everything together. This is a very satisfying meal as it doesn't feel heavy but still tastes like comfort food should.