Slow Cooker creamy butternut squash linguine

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 3 hours 10 minutes

재료

1 kg frozen butternut squash cubes

4 garlic cloves, grated

zest and juice of 1 large lemon or 2 small lemons

handful of fresh sage leaves, chopped, plus extra leaves to garnish

350 g dried linguine

100 mL double cream

방향

Put all the ingredients into the slow cooker, apart from the pasta and cream, and add 100ml of boiling water or vegetable stock and some salt and pepper. Cook on high for 2–3 hours or low for 4–5 hours.

Towards the end of the cooking time, cook the linguine in a pan of boiling water until al dente, then drain and reserve some of the cooking water.

Blitz the sauce in the slow cooker with a hand blender, and if it needs loosening, add a few tablespoons of the reserved pasta water.

Stir through the warm cooked linguine and cream, close the lid and heat for 2–3 minutes on high, then serve garnished with an extra grind of pepper and the sage leaves.

영양 정보

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