There’s something not quite right about preparing dinner at 11am but there’s a reason slow cookers are called slow. This meant I was chopping onions and mushrooms in the morning before going to university, so dinner would be sort of ready when I got back. All I had to do was boil up some pasta and dinner was on the table.
I’m not sure if I’m trying to convince myself the flavours are more intense when food’s come out of a slow cooker because I’ve spent the money on it and I want it to be true, or if it really is the case. But both meals I’ve made in it so far have been gorgeous. The chilli and garlic came through perfectly in the spaghetti sauce from this recipe I adapted from the BBC Good Food website. Their recipe says it serves four, but I found it only served two (it could have served three, but I didn’t want to freeze only one portion).
Spicy spaghetti with garlic mushrooms (serves 2)
2 tbsp olive oil
250g pack chestnut mushrooms, thickly sliced
1 garlic clove, crushed small bunch parsley leaves, chopped
1 onion, finely chopped
400g can chopped tomatoes
1 tsp chilli flakes
Place all the ingredients except the parsley and pasta in the slow cooker. Cover and cook on Low for 6-7 hours. Just before you’re ready to eat, cook the spaghetti, drain, mix with the mushroom mix and scatter with parsley to serve.