Slow Cooker Mushroom and Tomato Rigatoni
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 3hrs 30mins
-
- Serves
- 4
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- Calories
- 392
Cooking pasta in the slow cooker enables it to soak up the rest of the flavours in this simple pasta dish.
recipe updated Feb 23, 2022
Ingredients
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- Onion
- 1
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- Button mushroom
- 225 g
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- Garlic clove
- 3
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- Rigatoni pasta
- 225 g
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- Water
- as needed
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- Olive oil
- 3 tablespoons
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- Portobello mushroom
- 225 g
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- Canned chopped tomatoes
- 370 g
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- Vegetable stock
- 180 ml
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- Tomato paste
- 1 tablespoon
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- Rosemary
- 3 sprigs
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- Tomato
- 225 g
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- Parmesan cheese
- as needed
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- Salt & pepper
- as needed
Tools
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Stove
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Slow cooker
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Slow cooker bowl
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Large mixing bowl
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Large cast iron skillet
Step preview
- Place rigatoni pasta on a clean large mixing bowl
- Add water to the pasta and cover
- Let rest - 10 min
- Heat olive oil to a clean large cast iron skillet
- Add onion and fry until softened
- Stir portobello mushroom, button mushroom, olive oil and garlic clove into the large cast iron skillet
- Drain pasta
- Transfer pasta to slow cooker bowl
- Fry vegetables until lightly browned
- Transfer fried vegetables to slow cooker bowl and cover
- Stir in canned chopped tomatoes, vegetable stock, tomato paste, rosemary and tomato to the slow cooker bowl
- Season with salt & pepper
- Cook in slow cooker until tender - 2 hr 30 min, low heat
- Garnish with parmesan cheese lightly
- Serve with a green salad