It can be difficult for most of us to get enough vegetables in to our diet, but it’s even harder if you don’t like vegetables at all. This hidden vegetable pasta sauce has the vegetables all blended up in to it, so you won’t even know there are there. Even better, it’s done in the slow cooker so it couldn’t be more simple.
We are probably all feeling like we need a bit of a vegetable boost at the moment, I know I do. You don’t have to eat kale for breakfast and snack on carrots to make sure you are getting enough vegetables, as recipes like this give you a vitamin boost without you even knowing it. All whilst having the comfort of a pasta dish.
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It’s just a quick recipe from me today, as you may have noticed on social media that I am in ICELAND! You can take a look at my Instagram page to see some photos. I am so glad that I can finally talk about it now, as it’s all been a big secret. Today, my wonderful husband turns 40. HAPPY BIRTHDAY DAVE!!! So, I surprised him with a trip to Iceland, as seeing the Northern Lights is on his bucket list. I am terrible at keeping things from him, so the past few weeks have been tough, but so worth it. It’s cold, so a comforting dish like this would go down very well right now.
There is lots of excitement to share with you today. Not only am I in Iceland, but I have just had my first set of recipes featured in a magazine. I love this little corner of the internet that I call my blog, and I am amazed every day at how many people it reaches, but to have my recipes and my photographs in a magazine is just beyond ever what I thought would come from this blog. This recipe, along with 5 other slow cooker recipes is in the January edition of Superfood Magazine – available in all good supermarkets and newsagents in the UK.
Yes, there is wine in the picture below. We haven’t gone on any crazy detox and we haven’t banned anything from our diet as seems to be tradition for many in January. We are just getting back in to a sensible eating and drinking routine after a couple of weeks of indulgence. I hope you all had an amazing Christmas and New Year and that you enjoyed all my festive recipes. But, the recipes will be getting back to normal around here and there will be much more veggie packed dishes.
Our slow cooker is our best friend at the moment and it’s almost like someone cooking your dinner for you. The slow cooker pretty much does everything here, and all you have to do is throw some pasta in a pan and then it’s done. That is my kind of healthy cooking!
Serves – 8
1 small aubergine, diced
2 peppers, diced
2 carrots, diced
1 courgette, diced
1 leek, sliced
4 garlic cloves, crushed
2 x 400g tins of chopped tomatoes
6 tbsp balsamic vinegar
200ml vegetable stock
10 basil leaves, torn
2 tbsp dried oregano
A pinch of sea salt and black pepper
4 servings of pasta
Rocket (arugula) and shaved parmesan to serve (Optional)
1) Put all of the ingredients, except the pasta, in your slow cooker and cook on high for 4 hours or low for 6 hours.
2) Blend the sauce until smooth, or leave chunks if you prefer.
3) Mix half the sauce in to the cooked pasta and serve with rocket and shaved parmesan.
Put the other half of the sauce in a freezable container and put in the freezer.
Nutritional Information – Per Person (just for the sauce):
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