Gluten free spaghetti comes together with a light tomato sauce for an elevated comfort food recipe secretly stuffed with veggies! Dairy Free Option.
- 1 Tablespoon olive oil
- 1/2 onion, finely diced
- 1 Tablespoon minced fresh garlic
- 1 (8 ounce) package sliced fresh mushrooms
- 1/2 teaspoon salt
- Optional extra diced veggies: 1/2 cup zucchini or bell pepper
- 1 jar (24 ounces) tomato basil spaghetti sauce (Delallo)
- 1 cup water
- 1/4 cup chicken or vegetable broth
- 12 ounces dry DeLallo gluten free brown rice spaghetti noodles or dry gluten free corn and rice spaghetti noodles
- 1/2 cup grated Parmesan cheese or nutritional yeast
- 1 (24 ounces) jar DeLallo Tomato Puree
- Fresh parsley or basil to taste
- Red pepper flakes, to taste
- Optional: 1 pound meat of choice (Ex. sausage, ground beef or turkey, etc.) (See notes)
- Heat oil in a large skillet over medium-high heat. Add onion and garlic, and sauté until fragrant, about 2-3 minutes. Add the sliced mushrooms and salt. Cook on medium until mushrooms sweat and soften, about 3 minutes, deglazing skillet if needed.
- Stir in the optional diced vegetables.
- Pour one jar of the spaghetti sauce and the water/broth into the bottom of a slow cooker. Break the spaghetti noodles in half, and place them on top of the sauce. TIP -> Make sure the noodles are layered in alternating directions. (See blog photo.)
- Add the cooked vegetable mixture to the slow cooker, mix to combine. Sprinkle with Parmesan cheese or nutritional yeast, and pour second jar of tomato purée on top.
- Cover and cook on HIGH for 1-2 hours or on LOW for up to 2 ½ hours, stirring periodically (if possible). (See notes) Toss all of the ingredients together, and serve.
- Keep leftovers in the fridge for 3-5 days.
The whole grain and brown rice pasta will take slightly longer to cook. That being said, be sure to keep an eye on your pasta, stirring regularly, the first time you make it so that you know how long it takes in your slow cooker. The corn-based pasta should be stirred frequently to prevent it from overcooking. Overcooked pasta will become mushy or too soft.
Substitutes/Alternatives – If using meat, heat oil in a large skillet over medium-high heat. Add meat, and brown stirring frequently breaking up the meat until no longer pink (about 5-7 minutes). Drain off fat, reserving 1 Tablespoon for sautéing vegetables. Set aside, and follow instructions above, adding meat to the slow cooker with the rest of the ingredients.
Storage Tips – Once completely cooled, freeze in a sealable bag or airtight container for up to 3 months. To reheat, thaw your spaghetti overnight in the fridge. Warm in the slow cooker, microwave, or on the stovetop, adding extra sauce or oil as needed to refresh.
Nutrition below does not include meat.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
- Serving Size: 1 serving
- Calories: 327
- Sugar: 0.8 g
- Sodium: 227.6 mg
- Fat: 5.2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 59.6 g
- Fiber: 4.7 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Keywords: gluten free spaghetti, slow cooker spaghetti, spaghetti, comfort food, gluten free, slow cooker recipe