Crock Pot Spaghetti & Vegetables

• Vegan

• Produce

  • 2 tbsp Basil, fresh
  • 2 cloves Garlic
  • 1 Green pepper
  • 5 Mushrooms
  • 1/2 Onion
  • 2 tbsp Parsley, fresh
  • 3 cups Tomatoes

• Pasta & Grains

  • 1/2 package Pasta

• Baking & Spices

  • 1 Red pepper
  • 1 Sea salt

• Liquids

  • 2 cups Water

Found on mywholefoodlife.com

Description

Ingredients

• 1/2 package pasta (I used brown rice spaghetti)
• 2 cups water
• 1 green pepper chopped
• 1/2 an onion diced
• 2 cloves garlic minced
• 1 red pepper chopped
• 5-7 mushrooms sliced
• 3 cups diced tomatoes or 1 28oz can diced tomatoes
• 2 T fresh basil chopped
• 2 T fresh parsley chopped
• sea salt to taste

Directions

• Put everything except the basil and parsley and pasta in the slow cooker and cook on low for about 1/2 an hour.
• Then turn to high for another 1 1/2 hours or until the onions start to soften.
• Add in the pasta when there is about 20 minutes of cooking time left.
• Add the basil and parsley about 5 minutes before the spaghetti is done.