to our new slow cooker pasta recipes page. Some of our most
inspiring slow cooker recipes have been the
Creamy Cauliflower Rotini
& Chilli Pasta Bake. If you
like pasta, try out our new range of full flavoured meals here.
Mix the tomatoes, chickpeas, white wine, olive oil, balsamic
vinegar, garlic cloves, chillies, white sugar, salt, and pepper in a
3.5-4L slow cooker and cover. Cook this on low for 8-10 hours or on
high for about 4- 4 ½ hours.
Add parsley and stir the contents of the cooker well.
Cook the pasta in boiling water and add salt; this should take
about 8-10 minutes. Use a large uncovered pot. Drain and add the
Toss until coated and remove to a large serving bowl.