Slow Cooker Fall Fusilli

Ingredients:

• 1 box of Explore Cuisine Organic Chickpea fusilli
• Half butternut squash
• 1 courgette
• 1 broccoli
• 1 leek
• 2 tomatoes
• 130g of raw spinaches
• 3 garlic cloves
• 2tbsp of tomato paste
• 1 can of crushed tomatoes
• 250ml of water
• 2tbsp of olive oil
• Salt and pepper as taste
• 1tsp of onion powder
• 1tsp of garlic powder
• 1/2tsp of chilli flakes
• 1/2tsp of sugar
• 1/2tsp of dried oregano
• 1/2tsp of dried parsley
• 1/2tsp of dried thyme
• Fresh basil leaves.

Instructions: 

1. Wash and chop the butternut squash, courgette, broccoli, leek and tomatoes into large pieces. Wash the raw spinaches and clean the garlic.
2. In the slow cooker, add the olive oil, garlic (each clove cut in half), spinaches and all of the chopped vegetables. Cover and turn on the sear function of the slow cooker and cook the vegetables for 15 minutes.
3. Then add the crushed tomatoes and add some water in the empty can of tomatoes, swirl and pour the liquid into the slow cooker. Cover, switch the slow cooker function to high, and cook for 4 hours.
4. After 1 hour add all the spices and tomato paste, cover and continue to cook
5. When the sauce is nearly ready, cook the pasta according to the package instructions.
6. Add the cooked pasta and stir until everything is well combined. Taste and adjust seasoning as needed. Top with fresh basil, finely chopped, and serve immediately.