Vegetarian Spaghetti for Crock Pot
Satisfy your craving for a hearty, plant-based dinner with this delightful Vegetarian Spaghetti for the Crock Pot. Perfectly suited for busy weeknights or meal prepping, this recipe combines tender spaghetti with a medley of vibrant vegetables like zucchini, bell peppers, carrots, and mushrooms, all simmered in a rich marinara and vegetable broth base. Infused with fragrant garlic, oregano, and basil, each bite bursts with comforting Italian flavors. The slow-cooking process allows the flavors to meld beautifully, creating a thick, saucy spaghetti dish that’s effortless to prepare—simply layer the ingredients in your crock pot and let it do the work! Serve it hot, garnished with optional Parmesan cheese for a creamy finish, and enjoy a wholesome, crowd-pleasing meal that’s as easy as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Spaghetti
- 24 ounces Marinara sauce
- 14.5 ounces Canned diced tomatoes
- 3.5 cups Vegetable broth
- 1 medium Zucchini
- 1 large Bell pepper
- 2 medium Carrots
- 8 ounces Mushrooms
- 3 cloves Garlic
- 1 teaspoons Dried oregano
- 1 teaspoons Dried basil
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 0.25 cups Parmesan cheese (optional)
Instructions
Chop the zucchini, bell pepper, and carrots into small bite-sized pieces. Slice the mushrooms and mince the garlic cloves.
In a crock pot, add the olive oil, then layer in the diced zucchini, bell pepper, carrots, and mushrooms.
Pour in the marinara sauce, canned diced tomatoes (with their juice), and vegetable broth.
Add the minced garlic, dried oregano, dried basil, salt, and black pepper. Stir gently to combine all the ingredients.
Break the spaghetti in half and layer it on top of the vegetable mixture in the crock pot (do not stir). Press it down slightly to submerge in the sauce to ensure even cooking.
Cover the crock pot with the lid and set it to cook on high for 3 to 4 hours, or on low for 6 to 7 hours.
After the first hour of cooking, give the mixture a stir to ensure the spaghetti cooks evenly and is fully coated in sauce. Repeat once more halfway through the cooking time.
Once the spaghetti is tender and the sauce is thickened, turn off the crock pot and let the dish rest for 5 minutes before serving.
Serve the vegetarian spaghetti warm, topped with Parmesan cheese if desired.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 8830 mg | 384% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 71.0 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1190 mg | 92% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4744 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
