Slow Cooker Pasta with Sun-Dried Tomato Sauce
2022-04-04- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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 the cooked fusilli pasta. Sprinkle each serving with shredded cheese and spinach leaves. Toss well.
