Put your slow cooker to good use with this simple and delicious red pepper bruschetta pasta dish from the slow cooker king Nathan Anthony
This is a recipe I came up with when trying to decide between two favourite dishes. In this case, bruschetta and pasta. The result is this soft pasta with lots of flavour, crunchy croutons and a drizzle of balsamic: stunning. I do enjoy making my own sourdough croutons in the air fryer or the oven, but shop-bought croutons work very well if you don’t have the time.
- 2x300g jars of roasted red peppers, chopped
- 15 cherry tomatoes, quartered
- 700g passata
- 1tsp dried oregano
- 4 garlic cloves, grated
- generous handful of fresh basil
- 250g fresh lasagne sheets, cut into thick strands
- salt and pepper, to taste
- 4 tsp balsamic vinegar, croutons and 50g grated vegetarian Parmesan cheese, to serve
1. Add the peppers, tomatoes, passata, oregano, grated garlic, salt and pepper and most of the basil to the slow cooker. Cook on high for 2 hours or low for 4 hours.
2. Add the lasagne strands and cook for a further 20–25 minutes (if cooking on low, you may need slightly longer).
3. Plate up and top the pasta with the balsamic vinegar, croutons, Parmesan and remaining fresh basil.
Tip: To make your own sourdough croutons, cube a couple of slices of bread, toss them in olive oil and put in the air fryer at 200°C for 6 minutes, or on a baking tray in a 200°C oven for 10–12 minutes.
Extracted from Bored of Lunch: The Healthy Slow Cooker Book Even Easier by Nathan Anthony (Ebury Press, £20) Photography by Dan Jones
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