Slow Cooker Butternut Squash and Chickpea Pasta
Cook Time 8 hours
servings
Ingredients
- 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.
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