SLOW-COOKER VEGGIE MARINARA

Slow-Cooker Veggie Marinara image

Eating your veggies is easy when they're smothered in a zesty homemade pasta sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h20m

Yield 8

Number Of Ingredients 16

Ingredients

1 bag (12 oz) frozen sausage-style soy-protein crumbles, thawed
2 cups sliced fresh mushrooms (6 oz)
1 cup grape tomatoes, cut in half
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (6 oz) Muir Glen™ organic tomato paste
1/2 cup water
1/4 cup dry red wine or water
2 tablespoons honey
3 cloves garlic, finely chopped (1 1/2 teaspoons)
1 teaspoon dried basil leaves
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon fennel seed
16 oz uncooked multigrain spaghetti
2 tablespoons shredded Parmesan cheese

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except spaghetti and Parmesan cheese.
Cover; cook on Low heat setting 4 to 5 hours.
Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with cheese.

Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 7 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 12 g, TransFat 0 g