Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Nutrition 1/2 cup serving
Recipe Contributed By Slow Cooker Gourmet

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Slow Cooker Butternut Squash and Chickpea Pasta

Cook Time 8 hours


  • 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)


  • 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.