Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 33

Slow cooking garlic makes it sweet and flavoursome – perfect in a creamy pasta dish like this.

Preparation time: 2 minutes

Cooking time: 2½–3 hours, plus cooking the pasta

Serves 4

Vegetarian

1 whole head of garlic, unpeeled

100ml (3½fl oz) white wine

8 tbsp double cream

1 egg yolk

Sea salt and freshly ground black pepper

400g (14oz) dried pasta, such as farfalle or fusilli

50g (2oz) rocket leaves

Place the whole garlic in the slow cooker dish and pour the wine over the top. Cover with the lid and cook on low for 2½–3 hours, adding more wine if it starts to boil dry, until the garlic is soft.

Cut the top from the garlic to expose the tips of the cloves. Squeeze out the flesh into a bowl and mash until smooth. Add the cream together with any juices from the slow cooker dish, then beat in the egg yolk. Season to taste with salt and pepper.

Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions or until firm to the bite. Drain the pasta, leaving a little of the cooking water (about 2 tablespoons) behind in the pan. Return the drained pasta to the pan and add the garlic sauce and rocket. Fold through quickly (to avoid making scrambled egg!) and season to taste. Serve with a tomato and red onion salad.