Slow Cooker Hidden Veg Pasta Sauce – My Fussy Eater


A tasty tomato pasta sauce cooked in the slow cooker and packed with five different hidden veggies. Perfect for fussy eating kids!

For years I’ve been making this Hidden Veg Tomato Sauce but I wanted to try a new and different version, cooked in the slow cooker so that I don’t have to stand over the hob while it simmers away.

My kids might be a little older now but it can still be a struggle to get them to eat a variety of veggies. But blending them all up into a simple tomato sauce still works wonders.

The vegetables I’ve used in this recipe are carrots, celery, courgette, red pepper and cauliflower.

I used packets of diced frozen cauliflower. I love having them in the freezer ready to pop straight into pasta sauces. But you can use fresh diced cauliflower too.

Also in the slow cooker goes a jar of passata, some water, a stock pot and dried oregano.

Cook on high for about 3.5 hours or low for 5 hours until the veggies are soft.

Then blitz with a hand blender until the sauce is completely smooth.

This sauce is brilliant to batch make and keep in the fridge or freezer. It will keep for 3 days in an airtight container or jar in the fridge or up to 3 months in the freezer, ready to have on hand for a speedy dinner for the kids.

Aswell as a pasta sauce, this also works really well as a pizza sauce or used to make Cheese & Tomato Quesadillas.

If you liked this recipe you may also enjoy my Hidden Veg Chicken Curry

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Slow Cooker Hidden Veg Pasta Sauce


Description

A tasty tomato pasta sauce cooked in the slow cooker and packed with five different hidden veggies. Perfect for fussy eating kids!


Ingredients

  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 carrots, finely diced
  • 1 celery stick, chopped
  • 1 small courgette, chopped
  • 1 red pepper, chopped
  • 150g diced frozen or fresh cauliflower
  • 680g jar of passata
  • 100ml water
  • 1 vegetable stock pot
  • 1/2 tsp dried oregano

Instructions

  1. Add all of the ingredients to a slow cooker and mix well.
  2. Cook on high for approx 3.5 hours or on low for approx 5 hours until the veggies are soft.
  3. Blend with a stick blender.
  4. Mix with cooked pasta and serve.

Notes

Leftover sauce can be kept in an airtight container or jar in the fridge for up to 3 days. It can also be frozen and defrosted at room temperature in 4-5 hours. Reheat on the hob or in the microwave until piping hot.



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