Simple Crockpot Pasta & Veggies


This recipe is super quick, and works both in a Crockpot or in a large pot on the stove with a medium heat, if watched closely. I’ve made it both ways successfully. The flavour is amazing! But the best part is probably the quick cleanup, since it’s really just chopping everything up and throwing it in. It’s a filling, affordable meal to incorporate into your rotation of recipes. And you can easily make this Gluten-Free by using a rice noodle if desired. I’ve also made this recipe with both spaghetti/linguine style noodles and rotini/penne noodles as well. Really any type of pasta works! It’s quite an adaptable little recipe. Also, I do have to say I prefer this recipe with fresh herbs over dried. So I recommend finding them fresh if you can!

  • 2 cups water
  • 1 medium-sized yellow bell pepper, chopped
  • 1 medium-sized red bell pepper, chopped
  • ½ an onion, diced
  • 3 garlic cloves, minced
  • 5-7 mushrooms sliced
  • 6 tomatoes, diced, and equalling around 3 cups total, or 2 (14 oz) cans of diced tomatoes
  • ½ package pasta
  • 2 tablespoons fresh basil, chopped, or 1 tablespoon dried basil
  • 2 tablespoons fresh parsley, chopped, or 1 tablespoon dried parsley
  • himalayan salt, to taste
  • Put the water, bell peppers, onion, garlic, mushrooms, and tomatoes in the slow cooker.
  • Cook on high for 1½ hours or until the onions start to soften.
  • Add the pasta when there is about 20 minutes of cooking time left.
  • If using dried herbs, add basil and parsley with the pasta. If using fresh herbs, add them about 5 minutes before the pasta is done.
  • Serve as soon as the pasta is soft. And if the sauce is too thin for your preference, you can thicken it by adding some arrowroot powder.

Author: helen.wildrose

Christian • Herbalist • Writer • INFJ

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