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Slow Cooker Creamy Butternut Squash & Lemon Linguine
This gorgeous veggie linguine, with the flavour of lemon punching through, plus a good glug of cream, is all you need for those weekdays when you fancy a tasty meatless meal.
SERVES
4
CALORIES
544
COOKING TIME
3 hours
DIFFICULTY
simple
Get a sneak peek of my new cookbook, Six Ingredient Slow Cooker, with this Slow Cooker Creamy Butternut Squash & Lemon Linguine.
This gorgeous vegetarian dish is perfect for those busy weekdays when you crave a tasty meatless meal. The bright, zesty flavour of lemon beautifully complements the creamy butternut squash, creating a comforting pasta dish that’s both satisfying and easy to prepare. With just six simple ingredients, you can whip up this delicious linguine in your slow cooker, making it an ideal choice for a hassle-free dinner. Discover how simple it is to enjoy bold flavours and nourishing meals with minimal effort. You can buy Six Ingredient Slow Cooker here and explore more recipes that make cooking a breeze.
Method
Step 1
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.
Step 2
2 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.
Step 3
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.
Step 4
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.
Ingredients
1kg 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
350g dried linguine
100ml double cream
