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Slow Cooker Bolognese Rotini

by chefnatskitchen

Slow Cooker Bolognese Rotini has lean ground beef, coconut milk, fresh veggies and herbs and couldn’t be easier to make. Set it, forget it and it’s ready 3 hours later. High in protein and antioxidants, this pasta makes the perfect dinner.

Slow Cooker Bolognese Rotini

Ingredient Notes and Health Benefits:

Lean Ground Beef: I used the Organic Lean Ground Beef from Trader Joe’s. A great source of protein and iron.

Chickpea Rotini Pasta: Made entirely from Chickpeas, they are a great source of protein and fiber. An excellent gluten free option. I used this one from Barilla

Crushed Tomatoes: High in the antioxidant lycopene, they are healthy and delicious.

Carrots: A great source of beta carotene, fiber, vitamin K, potassium and antioxidants.

Garlic Cloves: I buy the garlic from Trader Joe’s that are pre peeled, this takes out a step for chopping garlic.

Reduced Fat Coconut Milk: It has all the same flavors as the full-fat version but is much lower in calories. It has a nice silky texture.

How to Make Slow Cooker Bolognese Rotini:

Slow Cooker Bolognese Rotini is so easy. Set it and forget it and it’s ready 3 hours later. Let’s get started.

1st Step: Pour olive oil into a medium hot skillet. Add onion, carrot, celery, garlic and parsley. Cook for 2-3 minutes.

2nd Step: Pour veggies into a bowl and set aside.

3rd Step: Add ground beef to skillet. Season with salt and pepper and cook until brown. About 5 mins.

4th Step: Add veggies, meat, crushed tomatoes, coconut milk, bay leaf and wine to slow cooker. Cook on high for 3 hours.

5th Step: Cook pasta according to package directions.

6th Step: Serve sauce over pasta and top with parsley and cheese.

Make sure to check out these other Chef Nat Slow Cooker recipes: Pulled Chicken Mini Sliders, Slow Cooker Beef and Spicy Sausage Taco Soup, Slow Cooker Butternut Squash Soup.

Slow Cooker Bolognese Rotini

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1 tbsp olive oil
1 medium onion, finely chopped
2 cups shredded carrots
3 celery stalks, finely chopped
4 cloves of garlic, finely chopped
Handful parsley, finely chopped
2 lbs lean ground beef
2 cans (28 oz each) crushed tomatoes
1 cup reduced fat coconut milk
1 bay leaf
1/2 cup dry white wine
8 oz chickpea rotini
2 tbsp shaved parmesan


1. Pour olive oil into medium hot skillet
2. Add carrots, celery, parsley and garlic. Cook for 2-3 mins.
3. Pour veggies into a bowl and set aside.
4. Add meat to skillet and break up as it cooks.
5. Sprinkle salt and pepper. Cook meat until it has browned. About 5 mins.
6. Add veggies and meat to slow cooker.
7. Add crushed tomatoes and coconut milk.
8. Add bay leaf. Stir ingredients.
9. Top with white wine.
10. Cook on high for 3 hours.
11. Cook pasta according to package directions.
12. Serve pasta into bowl. Top with sauce, cheese and parsley.

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