Slow Cooker Creamy Butternut Squash and 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.
Method
Based on 4 servings, adjust as needed.
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
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
- Based on 4 servings
-
1kg Frozen Butternut Squash Cubes 2x Sainsbury's Butternut Squash Chunks 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
4 Cloves Garlic, grated 1x Sainsbury's Large Garlic -
1 Lemon, zest and juice 1x Sainsbury's Lemons -
1 Handful Fresh Sage Leaves, chopped, plus extra leaves to garnish 1x Sainsbury's Fresh Packed Sage 20g -
350g Dried Linguine 1x Sainsbury's Linguine Pasta 500g -
100ml Double Cream 1x Sainsbury's British Double Cream 150ml