Slow Cooker Creamy Butternut Squash and Lemon Linguine
10m
prep time
130m
total time
Easy
level
7
ingredients
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
-
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
1 Handful Fresh Sage Leaves, chopped, plus extra leaves to garnish 1 x Sainsbury's Fresh Packed Sage 20g -
100ml Double Cream 1 x Sainsbury's British Double Cream 150ml -
1 Lemon, zest and juice 1 x Sainsbury's Lemons -
350g Dried Linguine 1 x Sainsbury's Linguine Pasta 500g -
1kg Frozen Butternut Squash Cubes 2 x Sainsbury's Butternut Squash Chunks 500g -
4 Cloves Garlic, grated 1 x Sainsbury's Large Garlic
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