Slow Cooker Butternut Squash, White Bean and Rosemary Pasta Sauce

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Large saucepan
• Colander
• Wooden spoon

• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 carrots, peeled and finely diced
• 2 cloves garlic, finely chopped
• 800 g butternut squash, peeled, deseeded and cut into 2 cm cubes
• 2 x 400 g tins chopped tomatoes
• 400 ml vegetable stock
• 2 teaspoons dried rosemary, or 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 400 g tin cannellini beans, drained and rinsed
• 100 g baby spinach
• 300 g dried pasta
• 40 g finely grated Parmesan, plus extra to serve
• 1 tablespoon lemon juice
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper

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Heat the olive oil in a large frying pan over a medium heat. Add the onion and carrots and cook for 5 minutes until beginning to soften. Stir in the garlic for 30 seconds.