Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 36

This creamy pasta sauce is so easy and economical to make. I love it tossed through pasta, but it also works well as a side dish.

Preparation time: 10 ­minutes

Cooking time: 3–4 hours, plus cooking the ­pasta

Serves ­4

1 ­orange-­fleshed pumpkin or butternut squash, peeled, deseeded and diced into 2cm (¾in) ­chunks

1 onion, peeled and finely ­diced

1 red chilli, deseeded and finely ­diced

1 garlic clove, peeled and ­crushed

2 tbsp olive ­oil

¼ tsp ground nutmeg, plus extra to ­taste

Sea salt and freshly ground black and white ­pepper

2 tbsp double ­cream

3 tbsp freshly grated Parmesan ­cheese

100ml (3½fl oz) hot vegetable ­stock

350–400g (12–14oz) penne ­pasta

1 tbsp roughly chopped fresh flat-leaf parsley ­leaves

Place the pumpkin or squash, onion, chilli, garlic and olive oil into the slow cooker dish together with the nutmeg and some salt and white pepper. Cover with the lid and cook on low for 3–4 hours or until ­softened.

Place the contents of the slow cooker dish into a food processor, add the cream and ­two-­thirds of the Parmesan cheese and blitz until smooth, gradually drizzling in the hot stock as the motor is running. Season to taste and add more nutmeg if ­required.

Meanwhile, cook and drain the pasta according to the instructions on the packet. Toss the sauce with the hot pasta and sprinkle over the remaining Parmesan cheese and the chopped parsley. Serve with plenty of freshly ground black pepper.

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to vary this recipe to make a risotto. Cook the pumpkin to the end of paragraph 1, add 350g (12oz) risotto rice and 1.5 litres (2½ pints) vegetable stock, cover and cook on low for 1½–2 hours, without stirring or uncovering, until ­tender.