Slow Cooker Pasta with Sun-Dried Tomato Sauce

slow cooker pasta with sun-dried tomatoes
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 10:00 h
  • Ready In: 10:10 h

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Nutritional Info

This information is per serving.

  • Calories

    311
  • Fat

    3 g
  • Saturated Fat

    0 g
  • Polyunsaturated Fat

    0 g
  • Cholesterol

    0 mg
  • Sodium

    1.079 mg
  • Potassium

    223.4 mg
  • Carbohydrate

    62 g
  • Fiber

    6 g
  • Sugars

    1.6 g
  • Protein

    10 g

Slow cooker pasta with sun-dried tomato sauce. Cooked Italian pasta served with sun-dried tomatoes, mushrooms, and vegetables cooked in a slow cooker. You may also like Ham Carbonara, another delicious Italian recipe cooked in a crock pot.

Are you looking for more slow cooker recipes? We have a great collection of them! Please check it out-Slow Cooker Recipes

Slow Cooker Pasta with Sun-Dried Tomato Sauce

Ingredients

  • 1/2 cup (125 ml) oil-packed sun-dried tomatoes, drained
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped yellow onion
  • 2 bay leaves
  • 3 cloves garlic, peeled and minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1½ cups (375 ml) water
  • 12 oz (360 g) dried fusilli pasta
  • shredded Roamno or Parmesan cheese (optional)
  • fresh spinach leaves

Method

Step 1

In a 4-quart (4 L) slow cooker, combine mushrooms, sun-dried tomatoes, onion, bay leaves, garlic, Italian seasoning, sugar, salt, and crushed red pepper. Stir well, then pour water over all.

Step 2

Cover the pot and cook on low-heat setting for 9-10 hours.

Step 3

Meanwhile, cook fusilli pasta according to package direction. Drain and set aside.

Step 4

Turn off the cooker and open the lid. Discard bay leaves. Stir well before serving.

Step 5

Serve over cooked fusilli pasta. Sprinkle each serving with shredded cheese and spinach leaves. Toss well.

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