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Privacy NoticeLooking for warming recipes to shake off your January blues? We’ve got you covered with this delicious pasta recipe. The best thing about it is that you can combine all of the ingredients into your slow cooker so no worrying about all that washing up – as a one-pan dish it’s a win-win! You’ll love the crunch and sweetness of the peppers – not to mention the fresh taste. Simply throw in your ingredients, turn on your slow cooker and you’re the perfect host without doing much preparation at all… Red Pepper Bruschetta Pasta
This slow cooker Bruschetta Pasta is a great winter warmer
(Image: Nathan Anthony)
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Serves 3 Ingredients 2 x 300g jars of roasted red peppers, chopped 15 cherry tomatoes, quartered 700g passata 1 tsp dried oregano 4 garlic cloves, grated Salt and pepper, to taste Generous handful of fresh basil 250g fresh lasagne sheets, cut into thick strands To serve 4 tsp balsamic vinegar Croutons 50g vegetarian Parmesan cheese, grated Method â– Add the peppers, tomatoes, passata, oregano, grated garlic, salt and pepper and most of the basil to the slow cooker. Cook on high for 2 hours or on low for 4 hours. â– Add the lasagne strands and cook for a further 20 to 25 minutes (if cooking on low, you may need slightly longer). â– Plate up and top the pasta with the balsamic vinegar, croutons, Parmesan and remaining fresh basil. Why not give this dish a try too? Yummy! Chilli Con Carne Macaroni Melt
Here’s another dish perfect to ward off the chills – Chilli Con Carne Macaroni Melt
(Image: Nathan Anthony)
Serves 5 Ingredients 400g lean beef mince 700g passata 1 tbsp tomato purée 3 garlic cloves, grated or chopped Handful of fresh coriander, chopped, plus extra to garnish 1 red chilli, sliced 1 onion, chopped 1 packet of chilli con carne spice mix Salt and pepper, to taste 700ml chicken stock 400g tin of kidney beans, drained and rinsed 1 red pepper, chopped 250g dried macaroni 120g Cheddar cheese (get reduced fat if you can), grated Method ■Add the beef mince, passata, tomato purée, garlic, half of the coriander, chilli, onion, chilli con carne spice mix and salt and pepper to the slow cooker. Cook on high for 4 hours or on low for 7 to 8 hours. ■Add the stock, kidney beans, red pepper and macaroni and cook on high for a further 45 minutes. If cooking on low, you’ll need to leave it for closer to an hour to cook the pasta. ■Stir half of the cheese into the dish, top with the remainder, then garnish with the remaining fresh coriander leaves.
Extracted from Bored Of Lunch: Healthy Slow Cooker: Even Easier by Nathan Anthony (Ebury Press, £20)
(Image: Nathan Anthony)
Extracted from Bored Of Lunch: Healthy Slow Cooker: Even Easier by Nathan Anthony (Ebury Press, £20)Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
