|10 min||1 h 40 min||5|
|3 cup||Diced tomatoes, canned|
|1/2 medium||Yellow onion (diced)|
|7 mushroom(s)||Cremini (Italian) mushroom (sliced)|
|1 medium pepper(s)||Green bell pepper (chopped)|
|1 medium pepper(s)||Red bell pepper (chopped)|
|2 clove(s)||Garlic (minced)|
|1 pinch||Sea salt|
|1/2 package (16oz)||Spaghetti, whole-wheat, dry (gluten-free if needed)|
|2 tbsp||Parsley, fresh (chopped)|
|2 tbsp||Basil, fresh (chopped)|
1. Put everything except the basil and parsley and pasta in the slow cooker and cook on low for about ½ an hour.
2. Then turn to high for another 1½ 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.
Serve and enjoy!
To make this recipe Gluten-free - use gluten-free pasta
To make this recipe Grain-free - use zucchini noodles sautéed lightly before serving!
are an excellent source of vitamin C and add a delicious flavor to your meals!