Vegetarian mains
Slow cooker leek and lemon spaghetti
You might be surprised to hear that you can cook pasta in a slow cooker. Slow cookers are a very energy efficient way of cooking, costing just a few pence to run per hour. Leeks lend themselves well to slow cooking, because they only get sweeter and more tender with time, and you don't need to worry about overcooking them. The pasta is added close to serving - it takes roughly the same time to cook as it would on the hob.
Cook's notes
Instead of ricotta you could use mascarpone, cream cheese or goat's cheese. Or, try grated cheese instead like cheddar or Parmesan (note, you won't need the same quantity).
Ingredients
- 500ml vegetarian stock
- 1 large or 2 smaller leeks, about 400g
- zest & juice of 1 lemon
- couple of sprigs or rosemary or thyme, leaves stripped from the stalk, or use dried herbs
- 150g spaghetti, or pasta of choice
- 250g ricotta
- salt & pepper
Method
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Step 1
Turn your slow cooker on and pour in the stock (see step 2 if for cooking times if you're not sure what setting to put it on). Cut the leek down the middle lengthways, leaving the root end intact, and fan it out to wash in-between the layers with water. Cut in half or thirds (about 8-10 cm long) then cut each piece in half lengthways. Cut each half, laying it flat side down, into three or four, so you have ribbons of leek about 1cm wide.
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Step 2
Add the leeks to the slow cooker with the lemon zest and herbs. Put the lid on and cook on low for 4-8 hours, or on high for 2 hours.
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Step 3
About 15 minutes before serving, add your pasta (if it's on a low setting, turn it up to high before adding your pasta). Give it a good stir so the pasta sits in the liquid rather than on top of the leeks. If you think you need to add more liquid, add a dash of boiling water, but you shouldn't need to add much or any at all, or your dish will be watery. Cook the pasta with the lid on.
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Step 4
Taste test the pasta after the suggested cooking time on the package instructions. You might need to give it a bit of extra time. Once almost cooked, add your cheese, and the juice of half the lemon. Taste and adjust with more lemon and salt, if needed. Leave for a few more minutes so the ricotta comes up to temperature too, and doesn't cool the dish.
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Step 5
Divide between bowls and finish with a generous grind of pepper, and fresh herbs if you like too.