This delicious pasta dish is made in a slow-cooker, so it’s easy and convenient! The original recipe is from a cookbook I reviewed a few years back called Stock the Crock by Phyllis Good. If you like making meals in your slow-cooker, it’s a great cookbook to check out!
If you’re in the mood for a comfort food-type dish, this Yummy Vegetable Pasta is just the thing to make! The recipe was easy to follow and I did make a few small changes—I added a cup of chopped zucchini, since I happened to have that on hand—fresh sliced green beans would be a nice addition, too, if you want to add in an extra veggie or two. I also used more cheese than the original recipe called for.
This pasta dish smells great while it’s cooking. And you do have to stir it well before serving, since the spaghetti may clump together a little. But it’s very good and cheesy and yummy, just like the recipe name says! 🙂
Yummy Vegetable Pasta
YUMMY VEGETABLE PASTA adapted from Stock the Crock cookbook
Makes 6 to 7 servings
1 cup chopped onion
1 cup chopped green bell pepper
2 (14.5-ounce) cans stewed tomatoes, with juice or 1 quart canned stewed tomatoes, with liquid (I cut the stewed tomatoes into large chunks)
2 cups sliced fresh mushrooms
1 cup chopped zucchini and/or 1 cup sliced green beans
2 teaspoons dried oregano
1 pound spaghetti or fettuccine, divided
2 1/2 to 3 cups shredded Cheddar cheese, divided in half
1 (10 3/4-ounce) can Cream of Mushroom soup
1/4 cup milk
1/4 cup grated Parmesan cheese
3 Tablespoons sliced fresh chives, for garnish
Grease the interior of the slow cooker crock with butter or non-stick cooking spray.
In medium bowl, stir together the chopped onion, chopped green bell pepper, stewed tomatoes with their liquid, sliced mushrooms, chopped zucchini or green beans (or both) and oregano.
Place 1/4 of the vegetables in the bottom of the crock. Top vegetables with half of the pasta, breaking pasta, as needed, to fit. Sprinkle the pasta with half of the Cheddar cheese.
Spoon in half of the remaining vegetables. Top with the remaining pasta (breaking the pasta as needed), the remaining Cheddar cheese, and the remaining vegetables.
In the bowl used to mix the vegetables, whisk together the soup and milk. Pour over the ingredients in the crock.
Cover and cook on low 3 1/2 to 4 hours, or until the vegetables and pasta are tender.
Before serving, stir the sauce through the pasta and vegetables. Sprinkle with the grated Parmesan cheese. Just before serving, scatter fresh chives on top for garnish.
Recipe from NancyC | nancy-c.com
Another nice thing about this recipe is that it doesn’t take super-long to make—4 hours isn’t bad for a slow-cooker recipe. Have you been making any great-tasting meals in your slow-cooker?
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Looks delicious, and I love the flexibility!
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Thanks, Dorothy! Yes, it’s the kind of recipe you can make your own! 🙂
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