Slow Cooker Hidden Vegetable Pasta Sauce

Name: Slow Cooker Hidden Vegetable Pasta Sauce
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 8 portions
Ingredients: 1 aubergine (eggplant); 2 bell peppers; 2 carrot; 1 Courgette (zucchini); 1 leek; 4 garlic clove; 800 g chopped tomatoes; 6 tablespoon balsamic vinegar; 200 ml vegetable stock; 2 tablespoon dried oregano; 1 pinch sea salt and ground black pepper; Rocket (arugula); Parmesan (shaved)

User Reviews

4.8

156 reviews

Excellent

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings
8 portions
Calories
74 kcal
Course
Condiments
Cuisine
Italian

Slow Cooker Hidden Vegetable Pasta Sauce

Leo Hart

Report

This slow cooker hidden vegetable pasta sauce has the vegetables all blended up in to it, so you won't even know there are there.

Share:

I Made This!

117 people made this

Print

32 people printed this

Save this

93 people saved this

Ingredients

Servings

1 aubergine (eggplant) small; diced
2 bell peppers diced
2 carrot diced
1 Courgette (zucchini) diced
1 leek sliced
4 garlic clove crushed
800 g chopped tomatoes canned
6 tablespoon balsamic vinegar
200 ml vegetable stock
2 tablespoon dried oregano
1 pinch sea salt and ground black pepper

To serve

Rocket (arugula) (optional)
Parmesan (shaved) (optional)

Add to Shopping List

Instructions

Put 1 Aubergine (eggplant), 2 Bell peppers, 2 Carrot, 1 Courgette (zucchini), and 1 Leek into a food processor using the chopping attachment and chop them up. You can chop by hand, but a food processor will save you time.
Put all of the the chopped vegetables, 800 g Chopped tomatoes, 4 Garlic clove (crushed), 6 tablespoon Balsamic vinegar, 200 ml Vegetable stock, 2 tablespoon Dried oregano and 1 pinch Sea salt and ground black pepper into your slow cooker bowl and cook on high for 4 hours or low for 6 hours.
Leave the sauce to cool and then pour it into food processor in small batches and blend the sauce until smooth, or leave chunks if you prefer.
Mix the sauce into cooked pasta and serve with Rocket (arugula) and Parmesan (shaved).

Equipments used:

Notes

Get creative and use a selection of different vegetables based on personal preference, season or what you have in the fridge.
You can use a stick blender, jug blender or food processor to blend this. If putting in a jug blender or food processor, make sure it is cooled first, as hot sauce can cause the jug to break. You may need to blend it in batches, depending on how big your jug is.
If you don't want just vegetables, then top the dish with grilled chicken or salmon before serving.
This sauce would go well with rice or on a baked potato too.
If making this for kids, use reduced salt stock (or just water) and don't add any extra salt. There will be enough flavour from the vegetables, that it won't miss the salt.
If you don't need a lot of sauce, or don't want to freeze the leftovers, then you can halve this recipe.

Nutrition Information

Show Details

Serving 1portion Calories 74kcal (4%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.05g Sodium 263mg (11%) Potassium 550mg (16%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 3918IU (78%) Vitamin C 56mg (62%) Calcium 80mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8portions

Amount Per Serving

Calories 74 kcal

% Daily Value*

Serving	1portion
Calories	74kcal	4%
Carbohydrates	17g	6%
Protein	3g	6%
Fat	1g	2%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	0.05g	0%
Sodium	263mg	11%
Potassium	550mg	12%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	3918IU	78%
Vitamin C	56mg	62%
Calcium	80mg	8%
Iron	2mg	11%