Slow Cooker Hidden Vegetable Pasta Sauce
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
8 portions
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Calories
74 kcal
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Course
Condiments
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Cuisine
Italian
Slow Cooker Hidden Vegetable Pasta Sauce
Description
This recipe starts by chopping or food processing eggplant, bell peppers, carrots, zucchini, and leek, then placing them in a slow cooker with canned tomatoes, crushed garlic, balsamic vinegar, vegetable stock, oregano, salt, and pepper. The mixture is cooked on low or high until tender and then optionally blended in batches into a smooth sauce, depending on preference.
The sauce balances the sweetness and acidity of tomatoes with the depth and umami from the range of vegetables and balsamic vinegar, with herbs tying the flavors together. It offers a nutrient-dense option for pasta sauce with a mild seasoned profile that can be personalized.
This sauce pairs well with pasta as a base, enhanced with fresh arugula or shaved Parmesan cheese. It can also complement rice or baked potatoes. The recipe permits customization of vegetables and seasoning to suit tastes or dietary needs and includes guidance on safely blending hot liquids.
Adjust salt levels for children by using reduced-salt stock or water, and the recipe yields a large batch that can be halved if needed. Leftovers may be frozen or refrigerated for convenience.
Ingredients
- 1 eggplant small; diced, aka aubergine
- 2 bell pepper diced
- 2 carrot diced
- 1 zucchini diced, aka courgette
- 1 leek sliced
- 4 garlic crushed, clove
- 800 g tomato canned, chopped
- 6 tablespoon balsamic vinegar
- 200 ml vegetable stock
- 2 tablespoon oregano dried
- 1 pinch sea salt
- 1 pinch black pepper
To serve
- arugula optional, aka rocket
- Parmesan Cheese optional, shaved
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).
Notes
- Customize the vegetables used based on availability and preference.
- Use a food processor, stick blender, or jug blender to blend sauce once cooled to avoid damaging appliances.
- Add grilled chicken or salmon on top for added protein if desired.
- The sauce also pairs well with rice or baked potatoes besides pasta.
- Use reduced salt stock or water when cooking for children to reduce sodium.
- Recipe makes a large batch; halve if you prefer smaller quantities or do not intend to freeze leftovers.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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