Fall Crockpot Pasta Primavera

As the leaves turn golden and the air grows crisp, the culinary delights of autumn beckon us to embrace the season’s bounty. Among the many comforting dishes that celebrate this transition is the Autumn Harvest Crockpot Pasta Primavera. This recipe is not just a meal; it’s an embodiment of fall’s vibrant produce and a testament to the joys of slow cooking. Imagine the sweet aroma of butternut squash mingling with the earthy notes of fresh herbs and the satisfying heartiness of pasta, all simmering together in a cozy crockpot.

Celebrate the flavors of autumn with this cozy Autumn Harvest Crockpot Pasta Primavera recipe. Packed with seasonal veggies like butternut squash, bell peppers, and carrots, this dish is a nutritious and comforting option for any meal. The slow cooking method enhances the rich flavors, making each bite satisfying. Perfect for quick dinners or entertaining friends, this pasta primavera is a delicious way to embrace the season’s bounty. Discover the joy of slow-cooked meals today!

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Ingredients

12 oz penne pasta

2 cups butternut squash, cubed

1 cup carrots, sliced

1 cup bell peppers (mixed colors), chopped

1 cup zucchini, sliced

1 cup cherry tomatoes, halved

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp red pepper flakes (optional, for heat)

1/2 cup grated Parmesan cheese (plus more for serving)

Salt and pepper to taste

Fresh basil, chopped (for garnish)

Olive oil, for sautéing

Instructions

Prep the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion and minced garlic until softened, about 3-4 minutes. This step adds depth to your dish.

Layer in the Crockpot: In your crockpot, start by adding the sautéed onion and garlic. Next, layer the butternut squash, carrots, bell peppers, zucchini, and cherry tomatoes.

Add Seasonings: Sprinkle the dried thyme, dried oregano, red pepper flakes (if using), salt, and pepper over the vegetables. Mix to combine.

Pour in the Broth: Pour the vegetable broth over the layered veggies, ensuring everything is submerged as much as possible.

Cook the Pasta: Set the crockpot to low and cook for about 4 hours. After 4 hours, add the penne pasta directly into the crockpot, mixing well. Cook for an additional 30-45 minutes on low until the pasta is al dente.

Finishing Touches: Stir in the grated Parmesan cheese until melted and incorporated. Adjust salt and pepper according to your taste.

Serve: Serve hot, garnished with chopped fresh basil and additional Parmesan cheese if desired.

Prep Time, Total Time, Servings: 15 minutes | 5 hours | 6 servings