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Slow Cooker Chickpea and Butternut Squash Pasta
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Slow Cooker Butternut Squash and Chickpea Pasta

Servings 4 -6
Author Jennifer Draper

Ingredients

  • 1 cup dry chickpeas
  • 3 cups cubed butternut squash 1 small squash or about 10-12 oz pre-cubed
  • 2 1/2 cups vegetable broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dried sage
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 12 oz pasta noodles I used Ditalini
  • Asiago cheese optional for serving
  • Fresh basil 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

Notes

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.