Ingredients
12 oz dried spaghetti or linguine (or other long pasta)
1 cup bottled sesame ginger dressing
1 1/2 cups low-sodium vegetable broth (or water)
Directions
- Break the dried pasta in half so it fits comfortably in your slow cooker. Lightly fan the noodles out in the bottom of the crock to help prevent clumping.
- In a measuring cup or bowl, whisk together the sesame ginger dressing and the vegetable broth until well combined. This thins the dressing so it can circulate around the noodles and cook them evenly.
- Pour the dressing mixture evenly over the dry noodles, pressing the pasta down gently with a spoon or tongs to ensure as much of it as possible is submerged in liquid. It’s fine if a few pieces stick up slightly; they’ll soften as they cook.
- Cover the slow cooker and cook on HIGH for 1 1/2 to 2 hours, checking and gently tossing the noodles with tongs every 30 minutes. This helps separate the strands and distribute the sauce so nothing clumps or sticks to the bottom.
- When the noodles are tender but still slightly firm to the bite (al dente), turn off the slow cooker. If there is a bit of extra liquid, let the noodles sit covered for 5 to 10 minutes; they will continue to absorb the sauce and thicken.
- Taste and adjust the seasoning if desired by adding a small splash of dressing or a pinch of salt. Toss once more to coat evenly, then serve warm straight from the slow cooker.