Slow Cooker Veggie Marinara

 

1

bag (12 oz) frozen sausage-style soy-protein crumbles, thawed

2

cups sliced fresh mushrooms (6 oz)

1

cup grape tomatoes, cut in half

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

1

can (6 oz) Muir Glen® organic tomato paste

1/2

cup water

1/4

cup dry red wine or water

2

tablespoons honey

3

cloves garlic, finely chopped (1 1/2 teaspoons)

1

teaspoon dried basil leaves

1

teaspoon crushed red pepper flakes

1/2

teaspoon salt

1/2

teaspoon dried oregano leaves

1/2

teaspoon fennel seed

16

oz uncooked multigrain spaghetti

2

tablespoons shredded Parmesan cheese

• 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except spaghetti and Parmesan cheese.
• 2 Cover; cook on Low heat setting 4 to 5 hours.
• 3 Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with cheese.