Rice Cooker Pasta and Veggies

5 from 1 vote

Rice Cooker Pasta and Veggies

This rice cooker pasta and veggies recipe is a tasty vegan and gluten free version of American Goulash made with minimal effort and simple ingredients.

Prep Time 5

Cook Time 40

Total Time 45

Servings

Ingredients

48 oz pasta sauce (I use 2 24 oz. jars of Barilla Tomato and Basil)
16 oz gluten-free pasta (I use Tinkyáda)
16-20 oz frozen mixed vegetables
1 cup frozen cut leaf spinach
3 cups water
vegan "Parmesan cheese" to taste - see the recipes above

Instructions

Thaw frozen veggies ahead of time or microwave 4-6 minutes on high until no longer frozen. (Stir at least once during microwaving.)
Add pasta sauce, pasta, thawed veggies and water to rice cooker and stir to mix.
Close rice cooker and cook on white rice setting.
Midway through cooking (after about 20 minutes) carefully open rice cooker and stir pasta. Close cooker and allow cooking to continue.
When cooking is complete stir pasta to mix, then spoon into pasta bowls.
Sprinkle with vegan parmesan cheese and serve.

Notes

This recipe was made in a 20-cup rice cooker.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition