Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving!
Nothing beats homemade sauce! This easy slow-cooker pasta pomodoro recipe uses basic pantry ingredients to take pasta night to the next level. Canned San Marzano tomatoes marinate with olive oil and balsamic in the slow cooker for a bright, acidic, and surprisingly fresh-tasting sauce. For a heartier meal, serve with meatballs and accompany with a green salad and fresh bread.
Prep time: 5 min.
Cook time: 6 hours
- 4 14.5 oz. cans diced tomatoes* (try Muir Glen San Marzano Style with Basil + Garlic)
- 1 oz. fresh basil
- 2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- Salt and pepper to taste
- 12 oz. spaghetti (we like Jovial Gluten-Free Pasta!)
- Grated Pecorino cheese
* 4 cans yield enough sauce for two batches of pasta. Pro tip: freeze half for next time!
Combine diced tomatoes, olive oil, balsamic vinegar, salt and pepper in a slow cooker. Chiffonade two large sprigs of basil. Add basil to tomatoes and stir. Set slow cooker to cook for 6 hours
When the sauce is ready, cook pasta according to package instructions.
Toss pasta with desired amount of sauce. Serve topped with fresh basil and grated pecorino cheese (substitute Parmesan if you prefer).
A seasonal twist on the standard ‘za. We’ve topped a pre-made gluten-free cauliflower crust with creamy pumpkin sauce, spicy baby arugula, and nutty Ewephoria sheep’s milk gouda.
Our vegan black bean burrito bowl with kale and quinoa is perfect for an easy weeknight dinner or for make-ahead weekday lunches. It’s vegan and gluten-free and can easily be tailored for individual tastes!
Enjoy this warm and hearty dinner salad with a fresh baguette. This recipe is easy to tailor to what you have on-hand. Substitute beets, butternut squash, sweet potatoes, or turnips for the Vegetable Roasting Mix. It also works well with salmon or chicken!