Slow Cooker Mushroom and Tomato Rigatoni
Serves
4
Total Time
3hrs 30mins
Calories
392
Cooking pasta in the slow cooker enables it to soak up the rest of the flavours in this simple pasta dish.
- Onion1sliced
- Button mushroom225 gsliced
- Garlic clove3finely chopped
- Rigatoni pasta225 g
- Wateras needed
- Olive oil3 tablespoons
- Portobello mushroom225 gsliced
- Parmesan cheeseas neededgrated
- Canned chopped tomatoes370 g
- Vegetable stock180 ml
- Tomato paste1 tablespoon
- Fresh rosemary3 sprigs
- Tomato225 g
- Salt & pepperas needed
Ingredients
- 1. Place rigatoni pasta on a clean large mixing bowl
- 2. Add water to the pasta and cover
- 3. Let rest - 10 min
- 4. Heat olive oil to a clean large cast iron skillet
- 5. Add onion and fry until softened
- 6. Stir portobello mushroom, button mushroom, olive oil and garlic clove into the large cast iron skillet
- 7. Drain pasta
- 8. Transfer pasta to slow cooker bowl
- 9. Fry vegetables until lightly browned
- 10. Transfer fried vegetables to slow cooker bowl and cover
- 11. Stir in canned chopped tomatoes, vegetable stock, tomato paste, rosemary and tomato to the slow cooker bowl
- 12. Season with salt & pepper
- 13. Cook in slow cooker until tender - 2 hr 30 min, low heat
- 14. Garnish with parmesan cheese lightly
- 15. Serve with a green salad
Method
Make this recipe in the Fresco Recipes App
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