Ingredients

The following ingredients have 4 Servings
  • Slow Cooker
  • 200 g Mushrooms
  • 1 Large Pepper
  • 3 Celery Sticks
  • 1 Medium Courgette (zucchini)
  • 480 ml Can Tinned Tomatoes
  • 250 g Dried Pasta
  • 250 ml Vegetable Stock
  • 1 Tbsp Basil
  • 1 Tbsp Oregano
  • Salt & Pepper
  • 400 ml Vegetable Stock
  • 6 Medium Tomatoes

Instruction

  • Wash your vegetables and slice and dice and load into the slow cooker.
  • And in pasta, tinned tomatoes, stock, and seasonings. Give it a good stir, preference with your hands because it does a better job.
  • Place the lid on the slow cooker and cook for three hours. After three hours add in sliced tomatoes and extra stock. Stir and allow to cook for a further hour.
  • After the four hours is up, give your pasta bake a stir, adjust seasonings if necessary and then serve.