Nathan Anthony’s slow cooker red pepper bruschetta pasta

Recipe by:

A mash up of two classics.

Nathan Anthony’s slow cooker red pepper bruschetta pasta

Serves

3 Fa

People

Prep Time

4

Minutes

Time Cooking

265

Minutes

CUISINE

COURSE

Main

Method

  1. Oregano, Garlic, Salt Grated And To Pepper Basil Peppers, Hours High The For Passata, Four Tomatoes, Most Of For And Add Cooker Cook Slow On Low Hours The Or The Two

  2. Slightly (if Add The On Lasagne Cooking You Longer) Need Further And Strands Minutes 20–25 A Low, May Cook For

  3. Balsamic The Parmesan Remaining Top With Plate And And The Basil Vinegar, Croutons, Fresh Pasta Up

  4. A Of Minutes For A Make Olive In Baking 200°c Tray Bread, Tip: Oil Of A Fryer Oven Air 200°c To Couple 10–12 Or For Croutons, Put Your In Them Minutes, Sourdough In Cube Own On Six Slices Toss At And The

Ingredients

  • 300g Of Roasted Red Chopped X Jars 2 Peppers,

  • Cherry Tomatoes, 15 Quartered

  • Passata 700g

  • 1tsp Dried Oregano

  • Garlic 4 Grated Cloves,

  • Basil Of Fresh Handful Generous

  • Into Lasagne Cut Sheets, Thick Fresh 250g Strands

  • To Salt Pepper, Taste And

  • Vinegar Balsamic 4tsp

  • Croutons

  • 50g Grated To Cheese, Serve Vegetarian Parmesan

Method

  1. High Or Oregano, To Peppers, Garlic, For The For Slow Cooker Grated Cook Basil Of Hours And Two Four Pepper Low The Salt Most Add The Tomatoes, Passata, On And Hours

  2. You A Lasagne Strands Minutes On Further 20–25 Add Slightly Cooking The Longer) Low, May Cook Need For (if And

  3. Remaining Plate Croutons, With Basil Parmesan Balsamic And The And The Fresh Vinegar, Top Pasta Up

  4. Bread, In Slices Or Baking Oven Olive And The A Your Make 10–12 Them A Own Tip: In Couple Six Fryer A Toss Of To Minutes, 200°c Put Croutons, At For Tray Cube Of Oil In 200°c Air On Sourdough Minutes For