Slow Cooker Veggie Marinara

Eating your veggies is easy when they're smothered in a zesty homemade pasta sauce.

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Servings 8

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ingredients 16
Prep Time 20 min
Total Time 4 hr 20 min

Ingredients

1: bag (12 oz) frozen sausage-style soy-protein crumbles, thawed

2: cups sliced fresh mushrooms (6 oz)

1: cup grape tomatoes, cut in half

1: can (28 oz) Muir Glen® organic diced tomatoes, undrained

1: can (6 oz) Muir Glen® organic tomato paste

1/2: cup water

1/4: cup dry red wine or water

2: tablespoons honey

3: cloves garlic, finely chopped (1 1/2 teaspoons)

1: teaspoon dried basil leaves

1: teaspoon crushed red pepper flakes

1/2: teaspoon salt

1/2: teaspoon dried oregano leaves

1/2: teaspoon fennel seed

16: oz uncooked multigrain spaghetti

2: tablespoons shredded Parmesan cheese

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except spaghetti and Parmesan cheese.
2 Cover; cook on Low heat setting 4 to 5 hours.
3 Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with cheese.

EXPERT TIPS

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Expert Tips

Veggie crumbles add protein and a meat-like texture to this sauce. Mum’s the word—no one will know this is a meatless sauce.

The sauce can be kept warm on Low heat setting up to 2 hours; stir occasionally. Keep the sauce in the slow cooker on nights when your family is eating at different times.