Best 2 Slow Cooker Vegetable Spaghetti Sauce Recipes

Indulge in a symphony of flavors with our versatile slow-cooker vegetable spaghetti sauce, a culinary masterpiece that caters to diverse dietary preferences. This delectable sauce boasts a medley of fresh vegetables, simmered to perfection in a rich tomato base, resulting in a hearty and flavorful foundation for your favorite pasta dishes.

Whether you're a vegetarian seeking a satisfying meatless meal, a vegan pursuing a plant-based lifestyle, or simply a health-conscious individual seeking a nutritious and flavorful sauce, our slow-cooker vegetable spaghetti sauce has got you covered. Dive into the medley of zucchini, carrots, mushrooms, and bell peppers, each contributing their unique texture and flavor to create a harmonious symphony of tastes.

This versatile sauce is not just confined to spaghetti; let your creativity soar as you explore its endless possibilities. Spoon it over roasted vegetables for a colorful and wholesome side dish, or use it as a flavorful topping for grilled tofu or tempeh. Its versatility extends beyond main courses; transform it into a delectable pizza sauce or incorporate it into hearty lasagna for a comforting and satisfying meal. With its adaptability, this vegetable spaghetti sauce promises endless culinary adventures.

Let's cook with our recipes!

SLOW-COOKER VEGETABLE SPAGHETTI SAUCE

Slow-Cooker Vegetable Spaghetti Sauce image

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

Ingredients

2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1 medium green bell pepper, chopped (1 cup)
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
2 cans (8 oz each) Muir Glen™ organic tomato sauce
1 can (6 oz) Italian-style tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed, if desired
12 oz uncooked spaghetti
Grated Parmesan cheese, if desired

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

SLOW-COOKER VEGETABLE SPAGHETTI SAUCE

Slow-Cooker Vegetable Spaghetti Sauce image

Fennel seed adds spunk to this veggie spaghetti sauce combo.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1 medium green bell pepper, chopped (1 cup)
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
2 cans (8 oz each) Muir Glen™ organic tomato sauce
1 can (6 oz) Italian-style tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed, if desired
12 oz uncooked spaghetti
Grated Parmesan cheese, if desired

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

Tips for Making the Best Slow Cooker Vegetable Spaghetti Sauce:

Use fresh vegetables. Fresh vegetables will give your sauce the best flavor. If you can't find fresh vegetables, frozen vegetables will also work.
Chop the vegetables into small pieces. This will help them cook evenly in the slow cooker.
Season the sauce to taste. Add salt, pepper, and other spices to taste. You can also add a bit of sugar to balance out the acidity of the tomatoes.
Cook the sauce on low for 6-8 hours, or on high for 3-4 hours. The longer you cook the sauce, the more flavorful it will be.

Conclusion:

Slow cooker vegetable spaghetti sauce is a delicious and easy way to get your daily dose of vegetables. It's perfect for busy weeknights or for a casual weekend meal. Serve it over your favorite pasta, or use it as a dipping sauce for bread or crackers.