Slow Cooker Tomato Sauce over Penne Pasta
Sautéed Asparagus and Red Onion
Ingredients
- 1½ cups chopped onion
- 4 cloves garlic, minced
- 5 lb Roma tomatoes, stemmed and quartered
- 1 bay leaf
- 2 Tbsp chopped fresh thyme
- 1½ tsp salt
- 1 tsp pepper
- 2 cups low-sodium vegetable broth
- 2 (0.5-oz) pkg fresh basil, chopped
- 1 (16-oz) pkg whole wheat penne pasta
- ½ cup vegan shredded Parmesan cheese
Instructions
- Combine onion, garlic, tomatoes, bay leaf, thyme, salt, and pepper in a 5- to 7-quart slow cooker. Stir in broth.
- Cover and cook on LOW 8 hours. Discard bay leaf. Stir basil into tomato sauce.
- Cook pasta according to package directions. Serve tomato sauce over pasta. Sprinkle with cheese just before serving.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- ½ red onion, thinly sliced
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook asparagus, onion, oil, salt, and pepper in a large skillet over medium-high heat 6 minutes or until asparagus is crisp-tender, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
393
|
65
|
458
|
| Fat (g) | 5 | 5 | 10 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 14 | 3 | 17 |
| Carb (g) | 79 | 5 | 84 |
| Fiber (g) | 14 | 3 | 17 |
| Sodium (mg) | 793 | 100 | 893 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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