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Slow Cooker Italian Tuscan Stew
- RECIPE MAKES: 4 portions
- PREP TIME: 15 mins
- COOK TIME: 6 hours
Method
Step 1
Add all ingredients except the cheddar-style ‘cheese’ to the slow cooker and stir.
Step 2
Cook on medium for 6 hours or 8 hours on low.
Step 3
Remove bay leaf prior to serving and sprinkle the ‘cheese’ on the top.
Top Tip:
Serve with Soda bread (see recipe)
Refer to labels for allergen and other product information.
Ingredients
- 100g Mevalia Penne
- 150g Onion, peeled and chopped
- 100g Butternut squash, peeled, deseeded and diced
- 100g Carrots, peeled and diced
- 100g Sweet potato, peeled and diced
- 50g Mushrooms, diced
- 1 Red pepper seeded and diced
- 50g Leek, sliced
- 400g Tin Chopped tomatoes
- 500ml Vegetable stock
- 2 tsp Tomato purée
- 3 Garlic cloves, crushed
- 10g Fresh basil
- 2 tbsp Dried mixed herbs
- 1 tsp Cracked black pepper
- 1 Bay leaf
- ½ tsp Sea salt
- 50g Sainsbury’s deliciously freefrom grated cheddar-style
