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Slow Cooker Very Veggie Spaghetti

Slow Cooker Very Veggie Spaghetti

Author Meg's Everyday Indulgence


  • 2 (29 oz.) cans tomato puree
  • 1 (6 oz.) can tomato paste
  • 1 small onion, diced (size doesn't matter too much)
  • 3 cloves garlic, chopped
  • 1 medium zucchini, roughly chopped
  • 1 broccoli crown, roughly chopped
  • 2 large carrots, sliced into coins
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. kosher salt
  • 1-2 Tbsp. granulated sugar, depending on taste
  • 2 cups water


  • Place all ingredients into a slow cooker. Cook on low for 8 hours or high for 5 hours.
  • Once it has cooked the allotted time, puree to desired consistency with an immersion blender or blend in batches in a traditional blender. I blended it completely smooth because my kids don't like chunks and it's easier to trick them. Serve over cooked pasta or zoodles.