Submitted by Paulene Christie/Kris Cosh
Mediterranean Medley with Penne Pasta
Serving: 6
Ingredients
- 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
Instructions
- In a frypan saut the Chorizo, bacon, onion and garlic using olive oil
- Add the Passata, eggplant, mushrooms and cherry tomatoes to the slow cooker
- Add the sauted mixture to the slow cooker, stir to ensure the flavours are distributed evenly
- Cook for 3 hours on low
- Add 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.
- Stir the green capsicum and spinach through 10 minutes before serving
- After plating top with shaved parmesan 🙂
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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