Mediterranean Medley with Penne Pasta


December 2, 2014

Mediterranean Medley with Penne Pasta 5 0 5 1
  • Prep: 20 mins
  • Cook: 3 hrs 30 mins
  • 20 mins

    3 hrs 30 mins

    3 hrs 50 mins

  • Yields: 6-8


400 grams of Penne Pasta

2 Chorizo, halved and sliced thinly

200 grams of Rindless Middle Bacon, diced 1 large red onion, diced

2-3 cloves of garlic, crushed

1 tbsp of Olive oil

1 large green capsicum, sliced thinly

½ an eggplant, cut into small cubes

½ cup of marinated button mushrooms

1 punnet of cherry tomatoes, whole

3 cups of Passata sauce

2 handfuls of baby spinach

50 grams of freshly shaved parmesan to garnish


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


1 Review


October 15, 2018

Cooked this tonight just for myself, so I only made a small amount. Left out the eggplant and garlic because garlic and pregnancy isn’t my friend at the moment 🙈 All I can say is YUM this was so tasty. Definitely making again

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