Syn Free Slimming World Vegetable Pasta In The Slow Cooker
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.
I always add the stock later because it gives the chance for the tinned tomatoes to soak up into the pasta and gives it a much better flavour.
If you want a creamy sauce style dish either add another tin of tinned tomatoes or 150g of soft cheese at the halfway mark.
Always think about your portion control. I used 1 cup of Fusilli pasta for each person. You don’t need more than this. If you don’t have your own set of cups then I suggest you use a measuring jug and measure pasta out to the 250ml mark. Or add 1 litres worth of pasta to feed 4 people.
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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