Slow Cooker 3 Cheese Pasta Bake
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Heat the oil and butter in a frying pan over medium heat. Add the leek and cook, stirring, for 4 mins or until tender. Transfer the leek mixture to a slow cooker with the flour, cauliflower, pasta, cream, stock and mustard. Season. Cover and cook, stirring occasionally, for 2 hours on high (or 3 hours on low) or until the pasta is tender. Add the havarti, cheddar and ricotta. Stir to combine. Turn off the slow cooker. Set aside for 10 mins or until the cheese melts.
Meanwhile, heat extra oil in a large non-stick frying pan over high heat. Cook the sage, in 2 batches, for 30 secs or until crispy. Transfer to a plate. Add the sourdough and garlic to the pan. Cook, stirring, for 3 mins or until golden.
Divide the pasta mixture among serving bowls. Season. Sprinkle with the sage, sourdough mixture and nutmeg.
18.20 gm olive oil
20g unsalted butter, chopped
2 leeks, pale section only, thinly sliced
2 tsp plain flour
1 large cauliflower, cut into florets
250g pasta shells
300ml pouring (pure) cream or thickened cream
750ml vegetable stock
46.80 gm Dijon mustard
120g tasty cheese
60ml olive oil
1 bunch sage, leaves picked
115g sourdough baguette, torn into small pieces
1 garlic clove, crushed
Finely grated nutmeg, to serve
32.3 grams fat
14.8 grams saturated fat
40.4 grams carbohydrates
3.7 grams sugar
17.1 grams protein
53.3 milligrams cholesterol
595.5 milligrams sodium
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Convenient and comforting - this slow cooker 3-cheese pasta bake recipe, packed with veg and will keep the whole family happy.