Crock Pot Spaghetti & Vegetables (vegan)

Crock Pot Spaghetti & Vegetables.  I have been trying to come up with more crock pot recipes lately.  This crock pot spaghetti recipe was actually my husband’s idea.

I love this crock pot recipe because it is a one pot meal making cleanup a snap.  Not to mention it’s super easy!  Slow cooking this allows for more of the flavors to develop as well.

This is an inexpensive meal that is very filling and makes a a lot.  I kept mine gluten free by using brown rice spaghetti, but you can use any pasta you like.

UPDATE: After some feedback, I have altered this recipe a bit.  It now calls to add the spaghetti when there is only 20 minutes left in the cooking process.

Crock Pot Spaghetti & Vegetables

Crock Pot Spaghetti & Vegetables

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Prep Time 10 min Cook Time PT1 H30M Serves 5 servings     adjust servings

A super easy one pot meal!

Ingredients

• 1/2 package pasta (I used brown rice spaghetti)
• 2 cups water
• 1 green pepper chopped
• 1/2 an onion diced
• 2 cloves garlic minced
• 1 red pepper chopped
• 5-7 mushrooms sliced
• 3 cups diced tomatoes or 1 28oz can diced tomatoes
• 2 T fresh basil chopped
• 2 T fresh parsley chopped
• sea salt to taste

Instructions

1. Put everything except the basil and parsley and pasta in the slow cooker and cook on low for about 1/2 an hour.
2. Then turn to high for another 1 1/2 hours or until the onions start to soften.
3. Add in the pasta when there is about 20 minutes of cooking time left.
4. Add the basil and parsley about 5 minutes before the spaghetti is done.

by Melissa King

Recipe Notes

If the sauce seems a little thin to you, you can add some arrowroot or non GMO cornstarch to thicken it up. This meal should keep in the fridge for a week.

UPDATE: After some feedback, I have altered this recipe a bit. It now calls to add the spaghetti when there is only 20 minutes left in the cooking process.