Slow Cooker Red Pepper Bruschetta Pasta
This is another 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.
Method
Based on 4 servings, adjust as needed.
Step 1
Add the peppers, tomatoes, passata, oregano, grated garlic a little salt and pepper and most of the basil to the slow cooker. Cook on high for 2 hours or low for 4 hours.
Step 2
Add the lasagne strands and cook for a further 20–25 minutes (if cooking on low, you may need slightly longer).
Step 3
Plate up and top the pasta with the balsamic vinegar, croutons and veggie Italian-style hard cheese and remaining fresh basil.
- Ingredients
- Based on 4 servings
-
250g Fresh Lasagne Sheets, cut into thick strands 1x Sainsbury's Fresh Egg Lasagne Sheets 250g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
50g Vegetarian Italian-Style Hard Cheese, grated 1x Sainsbury's Grana Padano Cheese 200g -
690ml Passata 1x Napolina Tomato Passata 690g -
1 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
4 tsp Balsamic Vinegar 1x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml -
100g Croutons, to serve 1x Sainsbury's Garlic & Herb Croutons 100g -
15 Cherry Tomatoes, quartered 1x Stamford Street Co. Cherry Tomatoes -
4 Garlic Cloves, grated 1x Sainsbury's Garlic -
10g Fresh Basil, picked 1x Sainsbury's Fresh Packed Basil 30g -
600g Roasted Red Peppers, chopped 2x Karyatis Roasted Red Peppers 450g (350g*)