Slow Cooker Monday: Vegetable Pasta

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This week’s Crock Pot recipe is a great way to use up any vegetables that have been lingering in your fridge all week. Broccoli, mushrooms, bell peppers, zucchini, onion, squash, etc…toss it all in! I listed the veggies I used, but change it to use whatever is in your kitchen. Add some tomato sauce, whole wheat pasta and shredded Parmesan and you have a tasty, healthy and filling dinner in a flash.


Slow Cooker Vegetable Pasta

  • 2 T extra virgin olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 C crimini mushrooms, sliced
  • 28 oz. tomato sauce
  • 1 t Italian seasoning
  • Salt and pepper to taste
  • 16 oz. whole wheat rotini noodles
  • Shredded Parmesan cheese, for serving

In a large skillet, heat olive oil over medium-high heat. Cook onions until soft, then add garlic and cook for a minute until fragrant. Transfer cooked onions and garlic to slow cooker along with the remaining vegetables, tomatoes, Italian seasoning, salt and pepper. Cook on high for 2 hours or low for 4 hours.

When the sauce is almost ready, bring a large stockpot of salted water to a boil. Cook noodles according to package directions, then combine with sauce from slow cooker. Serve with shredded Parmesan cheese.

2 Responses to “Slow Cooker Monday: Vegetable Pasta”
  1. Wheels writes:

    Nice work on the slow-cooker Monday!

  2. Kristen writes:

    Sounds like a delicious and easy way to use up those lingering vegetables!
    Kristen recently posted Macaroni and Cheese Soup

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