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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.
Can you cook pasta in a slow cooker?
Yes, but pasta like linguine cooks quickly and should be added towards the end. For this recipe, add the pasta in the final 20–30 minutes of cooking so it doesn’t go mushy.
Do I need to pre-cook the butternut squash?
No pre-cooking needed. The slow cooker will make the butternut squash soft and tender, allowing it to blend into a creamy sauce naturally.
Can I make this recipe vegan?
Absolutely. Simply swap any dairy-based cream or cheese for plant-based alternatives, and make sure your pasta is egg-free. The butternut squash still gives it that creamy texture.
What does the lemon add to the dish?
Lemon adds a fresh, zesty flavour that balances the sweetness of the squash and cuts through the richness of the sauce. It lifts the entire dish and gives it a more vibrant taste.
Can I use a different type of pasta?
Yes. Spaghetti, fettuccine, tagliatelle, or even short pasta like penne or fusilli can work. Just adjust the cooking time slightly depending on the pasta type.
How long should I cook this dish in the slow cooker?
Cook the squash and sauce ingredients on low for 5–6 hours or high for 2.5–3 hours. Then stir in the pasta and cook for another 20–30 minutes until al dente.
Is this a good meal prep option?
Yes, it’s great for meal prepping. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or cream to loosen the sauce.
What can I serve with this linguine?
Serve with a simple green salad, garlic bread, or some steamed greens like broccoli or spinach for a complete vegetarian meal.
Can I add protein to make it more filling?
Definitely. Add in some chickpeas, white beans, or even toasted pine nuts for an extra protein boost while keeping it vegetarian.
Will kids enjoy this dish?
Yes – the naturally sweet butternut squash and creamy texture usually go down well with little ones. You can skip the lemon if they prefer a milder flavour. 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
