Slow cooker chunky vegetable marinara over pasta with almonds is pure veggie comfort food. Add a sprinkle of parmesan and it will surprise you how flavorful this ridiculously easy recipe tastes.
Comfort Food, No Meat Or Potatoes
Yep, I said it; even though I am in love with all things potato and have been known to fry a chicken or two in my day, this recipe is slow-cooking good.
Rich tomato marinara with lots of vegetables over a beautiful helping of whole wheat Durham pasta shells is not only delicious but filled to the brim with nutrients because you know, veggies rule!
Adding the yummy protein of almonds may sound odd, but that offer a slight crunch, but soften beautifully in the Crock-Pot, and the nutty flavor marries with the marinara wonderfully.
Parmesan Is Your Friend
If you must have a little cheese, then go ahead and indulge in some grated Parmesan. It adds a zesty kick to the dish, but add it after you have plated, or it will disappear in the tomato marinara, and the flavor is just much better as an end topping and not during the slow-cooking process.
Slow Cooker Chunky Vegetable Marinara Over Pasta
This recipe’s ingredients are almost like a Pantry Meal, except the vegetables come from the freezer.
Fresh vegetables take less time to cook. Cook vegetables until tender.
Dump and Go Slow Cooker Vegetable Marinara Recipe
This recipe is a busy mom’s dream, because you literally dump it in the Crock Pot, set and go!
Save this recipe for busy nights! Don’t forget to thaw a loaf of Italian or French-style bread to toast quickly, slather on butter, add a sprinkle of garlic powder, and if you like, a little salt.
If you love easy recipes you may enjoy these:
- Skillet Chicken Lasagna
Kid-Friendly Corn Chowder – another slow cooker dish
- Easy Kid-Friendly Chicken Fideo
- 1 large onion chopped
- 2 tablespoons olive oil
- 1 bag frozen bell pepper blend or 2 peppers sliced fresh
- 12 oz bag frozen yellow and green zucchini slices
- 1 12oz bag Frozen Mixed Vegetables with Carrots, Cauliflower, and Broccoli
- 1 12 oz bag frozen green beans
- 2 cups of raw almonds
- 1 jar marinara
- 2 tablespoons tomato paste
- 2 tablespoons minced garlic
- 2 cups of water
- 1 teaspoon ground black pepper
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste.
- I lb durum wheat shell pasta
- In a skillet, add 2 tablespoons of olive oil on medium-high heat. Sautee onions for 5 minutes and then add 2 cups frozen sliced bell pepper or two fresh bell peppers any color cored, seeds removed, and sliced. Sautee another 3 minutes.
- Add sauteed onions and peppers and all remaining ingredients to a large slow cooker. Give it a good stir.
- Slow cook on high for 4 hours or low for 6 or just until vegetables are fork-tender.
- Salt and pepper to taste in the last thirty minutes.
- A half-hour before serving cook 1 pound drum wheat shell pasta in five quarts of boiling water with two tablespoons of salt for 11 minutes until pasta is al dente. Drain and set aside.
- Serve steaming pasta with scoops of slow-cooked chunky vegetable marinara.
Ground or shredded parmesan optional.
Garnish with fresh basil or parsley for a burst of fresh green. Add a crusty bread and beautiful green salad. Dinner will be easy and amazing!
Amount Per Serving: Calories: 323Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 92mgCarbohydrates: 45gFiber: 11gSugar: 6gProtein: 13g