Slow-Cooker Veggie Marinara

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

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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