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
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
Slightly (if Add The On Lasagne Cooking You Longer) Need Further And Strands Minutes 20–25 A Low, May Cook For
Balsamic The Parmesan Remaining Top With Plate And And The Basil Vinegar, Croutons, Fresh Pasta Up
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
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
You A Lasagne Strands Minutes On Further 20–25 Add Slightly Cooking The Longer) Low, May Cook Need For (if And
Remaining Plate Croutons, With Basil Parmesan Balsamic And The And The Fresh Vinegar, Top Pasta Up
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