Crock Pot Vegetable Pasta Recipes

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CROCK POT VEGETABLE PASTA

Make and share this Crock Pot Vegetable Pasta recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 16



Crock Pot Vegetable Pasta image

Steps:

  • Rub 2 Tablespoons of butter or margarine in liner of crock pot.
  • Place zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic and seasonings in bottom of crock pot.
  • Sprinkle Parmesan cheese on top of vegetables.
  • Cover and cook on High for 2 hours.
  • Cook fettucini according to package directions; drain. Add cooked fettucine, mozzarella cheese, cream and egg yolks. Stir ingredients into crock pot.
  • Place lid back onto crock pot and cook for 15 to 30 minutes until heated.
  • Can turn to LOW up to 30 minutes before serving.

Nutrition Facts : Calories 503.6, Fat 28.2, SaturatedFat 16.2, Cholesterol 189.7, Sodium 561.9, Carbohydrate 42.7, Fiber 3.2, Sugar 3.6, Protein 22

2 tablespoons butter or 2 tablespoons margarine
1 medium zucchini, cut 1/4 inch slices
1 medium yellow squash, 1/4 inch slices
2 medium carrots, thinly sliced
1 1/2 cups fresh mushrooms, sliced
10 ounces cut up frozen broccoli
4 green onions, sliced
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup grated parmesan cheese
12 ounces fettuccine pasta
1 cup shredded mozzarella cheese
1 cup cream
2 egg yolks

VEGETARIAN CROCK POT SPAGHETTI SAUCE

Make and share this Vegetarian Crock Pot Spaghetti Sauce recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Spaghetti

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 13



Vegetarian Crock Pot Spaghetti Sauce image

Steps:

  • Cook onions and carrots in oil in large nonstick skillet over medium heat.
  • Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
  • Cover crock pot and cook on low for 7-8 hours.
  • Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
  • Cook, uncovered, for 1 more hour to thicken sauce.
  • At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
  • Wrap, label, and freeze the sauce up to 3 months.
  • To thaw and reheat, thaw sauce overnight in refrigerator.
  • Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
  • You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
  • Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 cups sliced mushrooms
1 green bell pepper, chopped
2 (14 ounce) cans diced tomatoes with seasonings, undrained
15 ounces tomato sauce
6 ounces tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces spaghetti
parmesan cheese (optional)

SLOW COOKER VEGETABLE SOUP

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.

Provided by susanmac

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 6h30m

Yield 8

Number Of Ingredients 16



Slow Cooker Vegetable Soup image

Steps:

  • Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
  • Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g

6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2 potatoes, peeled and cubed
1 large onion, diced
½ cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 bay leaf
2 cups all-purpose flour
¼ cup vegetable shortening (such as Crisco®)
¼ cup vegetable broth, or more if needed

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