The best bit about this dish – and other bean-based pasta dishes – is how the pasta is cooked with the vegetables and their cooking liquid, rather than in a separate saucepan of water. The starch combined with the dash of milk creates a rich, creamy sauce with zero effort on your part.
Ingredients 18
To Serve
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Method 4
Turn on your slow cooker while you scurry about for the ingredients. Once warmed up, set to the sauté function and add the . Give it 30 seconds, then add the , and . Cook for 10 minutes until soft and fragrant, then season with salt and pepper.
Add the , , , and . Cook for another few minutes just to let the flavours meld, then add the and . Close the lid and cook on low for 3 hours, or up to 4, until the lentils are cooked through and al dente but still holding their shape.
Set the cooker to high and give it 10 minutes to come up to the right heat, then add the and and cook for 20–25 minutes. Discard the .
Divide the between serving bowls and garnish with the chopped parsley, , and glorious amounts of cheese.
