Creamy Tomato Pasta

Adapted from 365 Days of Slow + Pressure Cooking.

Total Time: 45 mins, 5 mins prep, saute 5 mins, cook 5 mins, heating/cooling 30 mins

Makes a lot!

No pics, sorry! Just needed to get this yummo recipe down!

Ingredients

• 2 small onions, diced
• Heaped teaspoon garlic
• 2 cups chicken stock
• 500g Pasta
• 1kg diced tomatoes
• Sprinkle of basil and oregano
• 1 bay leaf
• 1 can Evap milk
• Handfull of Spinach (more or less as desired)
• Mozerella

Method

In a Multi-cooker Crockpot:

1. Turn on saute function. Saute onion, then add garlic and saute for 20 seconds. Turn off saute function.
2. Add chicken stock.
3. Add pasta, tomatoes and herbs, do not stir. Pressure cook for 5 mins on high. Allow to naturally drop pressure for 5 minutes, then use quick release.
4. Stir in evap milk, spinach and mozerella.
5. Yum