Slow Cooker Hidden Vegetable Pasta Sauce
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Aubergine (eggplant) (small; diced)
- 2 Bell peppers (diced)
- 2 Carrot (diced)
- 1 Courgette (zucchini) (diced)
- 1 Leek (sliced)
- 4 Garlic clove (crushed)
- 800 g Chopped tomatoes (canned)
- 80 ml Balsamic vinegar
- 200 ml Vegetable stock
- 2 tablespoons Dried oregano
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- Rocket (arugula) ((optional))
- Parmesan ((shaved; optional))
Method
- Put 1 Aubergine (eggplant), 2 Bell peppers, 2 Carrot, 1 Courgette (zucchini), and 1 Leek into a food processor using the chopping attachment and chop them up. You can chop by hand, but a food processor will save you time.
- Put all of the the chopped vegetables, 800 g Chopped tomatoes, 4 Garlic clove (crushed), 80 ml Balsamic vinegar, 200 ml Vegetable stock, 2 tbsp Dried oregano and 1 pinch Sea salt into your slow cooker bowl and cook on high for 4 hours or low for 6 hours.
- Leave the sauce to cool and then pour it into food processor in small batches and blend the sauce until smooth, or leave chunks if you prefer.
- Mix the sauce into cooked pasta and serve with Rocket (arugula) and Parmesan.