• 1 onion, chopped
  • 2 cel­ery sticks, fine­ly chopped
  • 2 car­rots, fine­ly chopped
  • 400g/14oz tinned chopped toma­toes
  • 75g/3oz dried spaghet­ti, rough­ly bro­ken up
  • 1lt/4 cups veg­etable stock/broth
  • 2 tb­sp fresh­ly grat­ed Parme­san cheese
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & cel­ery in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the grat­ed Parme­san cheese. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles & pas­ta are ten­der. Sea­son and serve with Parme­san sprin­kled over the top.