Name: Slow Cooker Extra Vegetable Pasta
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 300g/3 cups dried elbow pasta; 1 red onion, peeled, halved and sliced; 2 cloves garlic, crushed or finely chopped; 200g/40 sugar snap peas; 3 medium carrots, sliced; 1 red pepper, deseeded and sliced; 200g/ 1 heaped cup corn; 1 large handful kale; 250g/1 ¼ cups cherry or baby plum tomatoes; 680g/3 cups tomato passata; 1 handful fresh basil; 4 tbsp tomato puree; 750ml/ 2 ½ cups vegetable stock; 1 tbsp balsamic vinegar; a good grinding of salt and pepper

Steps

View steps on tinnedtomatoes.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

250kcal

12%
Fat

3g

0%
Saturated Fat

0g

0%
Carbohydrates

45g

2%
Fiber

8g

0%
Sugar

7g

0%
Protein

10g

0%
Cholesterol

0mg

0%
Sodium

400mg

20%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

You should:

Cook on high
Cook for a shorter cook time
Or add the pasta near the end of a longer high cook

You should not:

Cook on low
Cook for a long cook time
Use the keep warm function

**DO NOT cook this on low for a longer time as the pasta will turn mushy.**

Slow Cooker Extra Vegetable Pasta

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts