Best 5 Loaded Veggie Pasta Sauce Slow Cooker Recipes
Indulge in a symphony of flavors with our delectable Loaded Veggie Pasta Sauce, a culinary masterpiece crafted to tantalize your taste buds. This versatile sauce, a symphony of textures and aromas, transforms simple pasta into an extraordinary feast. With two exquisite variations – a classic tomato-based sauce and a luscious creamy sauce – this recipe caters to diverse palates. Embark on a culinary adventure as we guide you through the steps of creating this extraordinary dish, sure to become a family favorite.
For the classic tomato-based sauce, we begin with a medley of ripe tomatoes, onions, garlic, and aromatic herbs, simmered together to create a rich and flavorful base. The addition of colorful bell peppers, zucchini, and succulent mushrooms elevates the sauce to a hearty and nutritious meal. The creamy sauce, on the other hand, offers a delightful twist, featuring a blend of heavy cream, cream cheese, and Parmesan cheese, artfully combined with sautéed mushrooms and spinach. Both sauces are versatile, serving as perfect accompaniments to your favorite pasta, whether it's spaghetti, penne, or rigatoni. So, prepare to embark on a culinary journey, creating a dish that will leave you and your loved ones craving for more.
SLOW-COOKER VEGETABLE SPAGHETTI SAUCE
Fennel seed adds spunk to this veggie spaghetti sauce combo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
- In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
- Cover; cook on Low heat setting 7 hours.
- Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
- Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with Parmesan cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg
LOADED VEGGIE PASTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Fill a pasta pot with pasta and steamer inserts three-quarters of the way full with salted water. Place over medium-high heat and bring to a rapid boil. Cook the pasta in the pasta insert according to the package instructions.
- Meanwhile, fill the steamer insert with the asparagus, snap peas and green beans. When there is 4 minutes left on the pasta, add the steamer insert to the top of the pot and cover with the lid.
- Carefully remove the steamer insert and set aside. Remove the pasta insert, shaking the excess water back into the pot, and set aside. Reserve 1 cup pasta water and dispose of the remaining water.
- Return the pasta pot to high heat and add the olive oil, butter, chili flakes, tomatoes, garlic and some salt and pepper and cook, stirring occasionally, until the garlic is fragrant and beginning to brown, about 1 minute.
- Deglaze the pot with the white wine and 1/2 cup reserved pasta water. Stir in the drained pasta, steamed vegetables and spinach. Cook until the spinach has wilted and the sauce has slightly thickened, adding pasta water as needed.
- Stir in three-quarters of the Parmesan and season to taste. Serve, garnished with the remaining Parmesan and torn basil.
SLOW COOKER VEGGIE-LOADED MARINARA
You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.
Provided by Marina Delio
Categories HarperCollins Slow Cooker Tomato Sauce Vegetarian Vegan Wheat/Gluten-Free
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- Combine all the ingredients in slow cooker and cook on low for 6 hours. Remove the bay leaf. Blend with an immersion blender to the desired consistency. Adjust the seasonings to taste.
LOADED VEGGIE PASTA SAUCE- SLOW COOKER
This is a hearty pasta sauce that is so flavorful you will NEVER use store bought pasta sauce again! Feel free to add other veggies such as shredded carrot and shredded zucchini. It's a great way to sneak in veggies for those that don't like them. It's so good, you won't need to add meat. You could but it's not necessary! I...
Provided by Teresa Jacobson
Categories Other Sauces
Time 10h30m
Number Of Ingredients 10
Steps:
- 1. In a large slow cooker, combine eggplant, peppers, onion, and garlic.
- 2. Add undrained tomatoes, tomato paste, brown sugar, Italian seasoning, and red pepper; stir well.
- 3. Cover and cook on low for 9-10 hours.
- 4. Use half the sauce in the Double Loaded Veggie Lasagna (also listed on JAP.) The rest may be served over your choice of pasta.
- 5. Nutritional Info for sauce only--- 76 calories per cup (Yep that's right!!) 1.3g fat (0.2g saturated) 2mg cholesterol 26mg sodium 15.9g carbs (4.5g dietary fiber 9.7g sugars) 2.9g protein
VEGETARIAN SLOW COOKER SPAGHETTI SAUCE
An easy recipe for homemade vegetarian spaghetti sauce. You won't miss the meat with this hearty recipe.
Provided by Sarah Olson
Categories Main Course
Time 6h10m
Number Of Ingredients 10
Steps:
- Cut peppers and onions and place in crockpot.
- Add remaining ingredients and stir well.
- Cover and cook on high for 4 hours or on low for 6 hours.
- Serve over any type of pasta, enjoy!
Nutrition Facts : Calories 112 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 761 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
Tips:
- Prep Your Veggies: Before you start cooking, wash and chop all of your vegetables. This will save you time and make the cooking process more efficient.
- Use a Variety of Vegetables: Don't be afraid to mix and match different types of vegetables in your pasta sauce. The more variety, the more flavorful your sauce will be.
- Use Fresh Herbs: Fresh herbs like basil, oregano, and thyme can really brighten up the flavor of your pasta sauce. Add them towards the end of the cooking process to preserve their delicate flavor.
- Don't Overcook the Vegetables: You want the vegetables in your pasta sauce to be tender, but not mushy. Cook them just until they are soft enough to easily pierce with a fork.
- Use a High-Quality Pasta: The type of pasta you use can make a big difference in the overall flavor of your dish. Choose a high-quality pasta that is made with durum wheat and has a good texture.
Conclusion:
This loaded veggie pasta sauce is a delicious and easy-to-make meal that is perfect for busy weeknights. It is packed with healthy vegetables, and it is a great way to get your kids to eat their veggies. You can serve this sauce over your favorite pasta, or you can use it as a topping for pizzas, sandwiches, or wraps.
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