Slow Cooker Mushroom Ragù Spaghetti & Caprese Salad & A Chicken Breast

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Turn on your slow cooker to high

Grate your white cup mushrooms and garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Add the grated mushrooms, garlic and a knob of butter to the pan

Add your tomato paste and give everything a good mix up

Cook for 2-3 min or until the mushrooms are softened

Add the contents of your pan to the slow cooker with your chopped tomatoes, vegetable stock mix, balsamic vinegar and dried oregano

Cover and cook on high for 3 hours – this is your mushroom ragù

Use this time to clear up, set the table, have a cup of tea or simply chill!

After 3 hours, boil a kettle

Break your pasta in half and add it to the slow cooker with 250ml [350ml] [450ml] boiled water, stirring everything to separate the strands

Cover and cook for 1 hour further – this is your mushroom ragù pasta

Once everything is almost done, chop your cherry tomatoes in half and add them to a serving bowl

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Roughly tear the mozzarella and basil leaves over the top of the tomatoes

Drizzle with olive oil and season with salt and pepper – this is your caprese salad