Clean your vegetables. Dice your cherry tomatoes into quarters. Chop your courgette and red pepper into small cubes. Thinly slice your mushrooms.
Place your vegetables and your pasta into the Slow Cooker.
Add the seasoning and a can of tinned tomatoes and cook for 4 hours.
Halfway through add 250ml of vegetable stock, stir and place the lid back on.
Once the 4 hours is up serve with fresh tomatoes and fresh herbs.