Slow-Cooker Veggie Marinara

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

  • prep time 20 min
  • total time 4 hr 20 min
  • ingredients 16
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    890mg
    890%;
    Total Carbohydrate
    60g
    60%
    (Dietary Fiber
    7g
    7%
      Sugars
    12g
    12%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    10%;
    Iron
    25%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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