4.8 from 156 votes
Slow Cooker Hidden Vegetable Pasta Sauce
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.
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 8 portions
Calories: 74 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 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)
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).
Cup of Yum
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
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
% 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.