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Slow-Cooker Veggie Marinara

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By Betty Crocker Kitchens
Updated May 7, 2010
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Eating your veggies is easy when they're smothered in a zesty homemade pasta sauce.

Slow-Cooker Veggie Marinara

  • Prep Time 20 min
  • Total 4 hr 20 min
  • Servings 8
  • Ingredients 16
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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

Instructions

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

Nutrition

350 Calories
3g Total Fat
19g Protein
60g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
890mg
37%
Potassium
620mg
18%
Total Carbohydrate
60g
20%
Dietary Fiber
7g
29%
Sugars
12g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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