Mediterranean Medley with Penne Pasta
December 2, 2014
- Prep: 20 mins
- Cook: 3 hrs 30 mins
3 hrs 30 mins
3 hrs 50 mins
- Yields: 6-8
1In a frypan saut the Chorizo, bacon, onion and garlic using olive oil
2Add the Passata, eggplant, mushrooms and cherry tomatoes to the slow cooker
3Add the sauted mixture to the slow cooker, stir to ensure the flavours are distributed evenly
4Cook for 3 hours on low
5Add raw pasta to large saucepan of boiling water and cook for just ten minutes. Drain, then add pasta to slow cooker, stirring through gently so as not to break the tomatoes. Replace lid for a further 30mins.
6Stir the green capsicum and spinach through 10 minutes before serving
7After plating top with shaved parmesan 🙂
Submitted by Paulene Christie/Kris Cosh
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