Slow cooker bruschetta pasta - ultimate 'melt-in-the-mouth' recipe
ok.co.ukLooking for warming recipes to shake off your January blues? We've got you covered with this delicious pasta recipe.The best thing about it is that you can combine all of the ingredients into your slow cooker so no worrying about all that washing up - as a one-pan dish it's a win-win!
You'll love the crunch and sweetness of the peppers - not to mention the fresh taste. Simply throw in your ingredients, turn on your slow cooker and you're the perfect host without doing much preparation at all...
Red Pepper Bruschetta Pasta Serves 3 Ingredients 2 x 300g jars of roasted red peppers, chopped 15 cherry tomatoes, quartered 700g passata 1 tsp dried oregano 4 garlic cloves, grated Salt and pepper, to taste Generous handful of fresh basil 250g fresh lasagne sheets, cut into thick strands To serve 4 tsp balsamic vinegar Croutons 50g vegetarian Parmesan cheese, grated Method ■ Add the peppers, tomatoes, passata, oregano, grated garlic, salt and pepper and most of the basil to the slow cooker.
Cook on high for 2 hours or on low for 4 hours. ■ Add the lasagne strands and cook for a further 20 to 25 minutes (if cooking on low, you may need slightly longer). ■ Plate up and top the pasta with the balsamic vinegar, croutons, Parmesan and remaining fresh basil.
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