Slow Cooker Vegetable Spaghetti Sauce

Adapted from

  • 1 cup onions, chopped
  • 1 cup carrots, grated
  • 6 ozs mushrooms, sliced
  • 1 cup bell peppers, chopped
  • 28 ozs canned Italian style tomatoes, undrained
  • 15 ozs no-salt-added tomato sauce
  • 6 ozs no-salt-added tomato paste
  • 2 tsps granulated sugar
  • 1 1/2 tsps salt
  • 12 ozs angel hair spaghetti
Slow Cooker Vegetable Spaghetti Sauce
In a large skillet, cook onions and carrots until tender. Add mushrooms and bell peppers. Cook until softened. Spoon into a 6-quart cooker. Add diced tomatoes, tomato sauce, tomato paste, salt, and sugar. Mix well. Cover and cook on low heat setting for five hours. Uncover and stir well. Cook uncovered on high heat setting for one hour or until sauce is desired consistency. Serve sauce over cooked spaghetti.
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Posted: 11/26/2009
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 4.07
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 240
Calories from Fat 8 (3%)
% Daily Value *
Total Fat 0.8g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 823mg 34%
Potassium 76mg 25%
Total Carbohydrate51g 17%
Dietary Fiber 7g 28%
Sugars 13g
Protein 9g 28%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.