250 g (8 oz) dried rigatoni or pasta quills
3 tablespoons olive oil
1 onion, sliced
2-3 garlic cloves, finely chopped
250 g (8 oz) closed-cap mushrooms, sliced
250 g (8 oz) portabello mushrooms, sliced
250 g (8 oz) tomatoes, cut into chunks
400 g (13 oz) can chopped tomatoes
200 ml (7 fl oz) vegetable stock
1 tablespoon tomato purée
3 rosemary sprigs
salt and pepper


1.Preheat the slow cooker if necessary. Place the pasta in a large bowl, cover with boiling water and leave to soak for 10 minutes.
2.Meanwhile, heat 1 tablespoon of the oil in a large frying pan over a medium heat, add the onion and cook for 5 minutes until softened.
3.Stir in the remaining oil, the garlic and mushrooms and cook, stirring, until the mushrooms are just beginning to brown.
4.Stir in the fresh and canned tomatoes, stock and tomato purée. Add the rosemary, season to taste and bring to the boil.
5.Drain the pasta and put it in the slow cooker pot. Pour over the hot mushroom mixture and spread into an even layer
6. Cover and cook on low for 3 hours or until the pasta is just tender. Spoon into bowls and sprinkle with freshly grated vegetarian hard cheese, if liked.
7.FOR MUSHROOM PASTICHIO, follow the recipe above, using 250 g (8 oz) dried macaroni instead of the rigatoni.
8.Mix 3 eggs with 250 ml (8 fl oz) natural yogurt, 75 g (3 oz) grated feta cheese and a pinch of grated nutmeg.
9.Spoon the mnixture over the top of the mushroom and pasta mixture for the last hour of cooking until set. Place under a preheated hot grill to brown the top before serving.

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