A vegetarian pasta dish for the slow cooker getting you at least 2 of your 5 a day!
This slow cooker dish is a quick, fresh and delicious; perfect for a spring or summers evening. The short time required in the slowcooker means delicate veg, like broccoli, stay tasting fresh and with a good bite. This dish is also veggie (I like to try and get at least one veggie/vegan meal in a week) but could add a little bit of pancetta for some smoky crunch.
The dish uses fresh pasta but you can cook some dried pasta slightly under al dente instead. This recipe is also great to experiment with different herbs or vegetables you might like to have instead such as peas, spinach, kale or green beans would work. If you're lucky enough to shop at greengrocers, ask them what's in season and fresh!
Herby Lemon and Vegetable Pasta
Ingredients
Serves 2
250g fresh/cooked pasta
100ml milk
200ml crème fraiche
Leek chopped
Lemon
Broccoli chopped small
Mixed herbs finely chopped (I used parsley, basil and bay leaves)
50g parmesan grated, plus some for topping
Directions
Fry off the leek for 5 mins and add to slow cooker.
Zest the lemon and mix with creme fraiche, milk and herbs. Add to slow cooker.
Add the pasta and broccoli to slow cooker, season and mix it all up.
Cook on low for 1 hour or 30 mins on high.
Stir in half of the lemon juice and parmesan, and some extra herbs if you fancy.
Serve with a wedge of lemon and extra grated parmesan.
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