Slow Cooker Pasta With Tomato, Mushroom and Chickpea Sauce

Author: Canadian Living

Tube-like ditali pasta make perfect little containers for this chunky sauce. If you don't have ditali on hand, you can substitute elbow macaroni.

  • Portion size 6 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 can diced tomatoes
  • 3 cups sliced mushrooms
  • 1 can chickpea drained and rinsed
  • 1 onion finely chopped
  • 2 tablespoons tomato paste
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 3/4 cup ditali pasta
  • Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method

In slow cooker, combine tomatoes, mushrooms, chickpeas, onion, tomato paste, garlic, oregano, salt and pepper.

Cover and cook on low until vegetables are tender, 6 to 8 hours.

Meanwhile, in pot of boiling salted water, cook pasta according to package directions until al dente, about 8 minutes; drain.

Add pasta to slow cooker; toss to coat. Serve sprinkled with Parmesan cheese and parsley.

Nutritional facts Per each of 6 servings: about

  • Sodium 742 mg
  • Protein 10 g
  • Calories 234.0
  • Total fat 3 g
  • Potassium 544 mg
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 44 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 49.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Pasta With Tomato, Mushroom and Chickpea Sauce

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