Slow Cooker Sun Dried Tomato & Spinach Pasta Bake
This simple vegetarian pasta bake is rich in protein and comes together effortlessly in the slow cooker, for a convenient one-pot meal. The combination of sun-dried tomatoes, sun-dried tomato pesto and plenty of veggies delivers a mix of sweet and savory flavors with every bite. Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist on the dish.
Ingreadient
- 1 (15-ounce) can unsalted diced tomatoes with basil, garlic and oregano, undrained
- 1 (12-ounce) package frozen fire-roasted red bell peppers and onions
- 1 (8-ounce) package sliced fresh cremini mushrooms
- 2 (3-ounce) packages sun-dried tomato halves
- 2 cups unsalted vegetable broth
- 2 tablespoons sun-dried tomato pesto
- 1 tablespoon cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon crushed red pepper
- 1 (9-ounce) package fresh linguine
- 5 ounces baby spinach
- 1/2 cup shredded low-moisture part-skim mozzarella cheese
- 1/4 cup grated parmesan cheese
- torn fresh basil leaves, for garnish (optional)
Direction
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