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Slow Cooker Butternut Squash and Chickpea Pasta

Slow Cooker Butternut Squash and Chickpea Pasta

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Nutrition

1/2 cup serving

Cook Time

480 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 cup chickpeas dried
3 cups squash, butternut cubed or sliced
2 1/2 cups vegetable broth
1 tsp onion powder
1 tsp garlic powder
1/2 tsp thyme dried
1/2 tsp sage dried
1 tsp salt
1 cup heavy cream
12 oz pasta
asiago cheese optional for serving
basil fresh (optional, for serving)

Instructions

Add chickpeas to slow cooker pot and cover with water. Don’t turn it on, rather let it soak overnight and then drain in the morning
Add cubed butternut squash to soaked and drained chickpeas
Add broth and seasonings and cover and cook on high for 3-4 hours or low for 6-8 until chickpeas are tender
Stir well to break down squash and it will become smooth
Add cream and stir until well combined
Boil pasta noodles according to package directions (however, reduce cooking time by 3-4 minutes)
Drain pasta and add to slow cooker
Return slow cooker to high heat for about 20 minutes or until pasta is finished cooking and sauce has thickened
Serve with shredded asiago cheese and fresh basil or as desired
Note 1> If you have a multi-cooker with a boil feature you could also utilize the quick soak option by boiling the chickpeas in the multi-cooker for an hour and then draining and continuing the recipe as instructed
Note 2> You can make the pasta ahead of time (still reduce cooking time by 3-4 minutes) then drain, cool and refrigerate until ready to use. This will make quick work at dinner time.