Slow Cooker Butternut Squash and Chickpea Pasta

Course: Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Nutrition: 1/2 cup serving
Category: Slow Cooker Recipes
Cook Time: 8 hours
Total Time: 8 hours
Servings: 4 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)


  1. 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
  2. Add cubed butternut squash to soaked and drained chickpeas
  3. Add broth and seasonings and cover and cook on high for 3-4 hours or low for 6-8 until chickpeas are tender
  4. Stir well to break down squash and it will become smooth
  5. Add cream and stir until well combined
  6. Boil pasta noodles according to package directions (however, reduce cooking time by 3-4 minutes)
  7. Drain pasta and add to slow cooker
  8. Return slow cooker to high heat for about 20 minutes or until pasta is finished cooking and sauce has thickened
  9. Serve with shredded asiago cheese and fresh basil or as desired
  10. 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
  11. 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.