Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 39

Slow cooking garlic makes it gloriously sweet in flavour and absolutely perfect in this creamy pasta dish. This is great with a tomato salad.

Preparation time: 2 minutes

Cooking time: 2½–3 hours

Serves 4

Vegetarian

1 whole head garlic, unpeeled

100ml (3½fl oz) white wine, plus extra if needed

8–12 tbsp crème fraîche, or to taste

2 tbsp mixed chopped fresh herbs, such as mint, parsley and basil

Sea salt and freshly ground black pepper

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

Place the whole garlic in the slow cooker dish and pour over the wine. 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.

Remove the garlic from the slow cooker and, using a sharp knife, cut the top from the garlic to expose the tips of the cloves. Squeeze out the now softened flesh into a bowl and mash with a fork until smooth.

Add the crème fraîche and herbs together with any juices from the slow cooker and season to taste with salt and pepper. Mix well.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions or until tender but still firm to the bite (al dente).

Drain the pasta reasonably well leaving a little of the cooking water behind in the pan. Return the drained pasta to the pan, add the garlic sauce and mix to combine, then serve with a tomato salad.

I ALSO LIKE...

to roast another head or two of garlic at the same time and keeping them well wrapped in the fridge for up to two weeks. Try mixing some of the garlic into mayonnaise for sandwiches or to top jacket potatoes, or even blended with cream cheese and used as a dip for crudités or crisps.