I went a little overboard with purchasing tomato products this shopping trip. I got about a kilo of grape tomatoes, two cans of tomato paste (small) and two cans of stewed or crushed tomatoes. Oops. I didn’t realize it until I went to stock up my cupboard. Then I also added some ketchup and beans with tomato sauce.
That’s a lot of tomatoes, right?
I was going to to cook up some tomato soup but decided to start clear out some of my pantry items. I also used the rice cooker and came up with this extremely DELICIOUS and vegetarian friendly meal.
It was super easy to make – and as usual, I had all my vegetables prewashed and pre-cut and stored in rubbermaid containers for easy prep.
The great thing about this recipe is not having to turn on the oven on a hot summer day!
Note: I have a six cup rice cooker and this filled it to the brim. You may want to use a larger instant pot for this.
- 1 cup of milk
- 1 cup of water
- 1.5 cups of pasta (I used bow-tie)
- 1 cup of green or red onions diced
- 1.5 cups of mushrooms sliced
- 2 cups of crushed grape tomatoes halved or whole
- 1 cup of fresh kale cut into tiny pieces
- 1 can of tomato paste (about 150 mL)
- Spices: salt, black pepper, oregano, chives, parsley, crushed garlic
- Add water to the rice cooker and turn the pot on to “cook”
- Add in the pasta and about 1 tsp of salt
- Add in the mushrooms, tomatoes and onions
- Add in the rest of spices (about 1/2 tsp each)
- Cover and let cook for about 10-15 minutes
- Lift lid carefully – watch for steam. Mix well.
- Add in tomato paste, milk, kale and top off with spices if needed.
- Mix well.
- Cover and cook for another 10 minutes or until pasta is fully cooked.
- Top it off with some cheese – I used a Parmesan and herb blend
This recipe allowed me to have two full bowls – I was really hungry. There is still enough left over for lunch tomorrow which is why I love batch cooking.
This rice cooker which only cost $20.00 was well worth the investment. I have used it for so many great recipes already including fried rice and soup. It’s the Black and Decker six cup model. If you enjoy batch cooking, I suggest investing in a larger model. Like the 16 cup one. Because my rice cooker is so small, I picked up a 20 cup Instant ZEST pot for larger meals.
This recipe could easily be doubled to serve a family of four. Trust me, your kids will love it.
And yes – with the right blend of herbs and spices – this dish is as tasty as it looks in the picture above. Head on over to instagram and swipe RIGHT for more pictures. Make sure to follow me as I opened up my account again and will post daily pictures and recipe ideas. I’m also working on pro tips and helpful advice for those just learning to cook.
If you try this recipe – let me know how it turned out!
More healthy recipes
- Shrimp Fried Rice (rice cooker)
- Bean and veggie chili (instant pot)
- Lazy Omelette
- Strawberry and Banana Breakfast Loaf