Slow cooker pesto pasta braises cannellini beans, peppers, and stewed tomatoes in garlicky broth with a splash of white wine, then a jar of basil pesto and penne finish it into dinner. The pesto-at-the-end trick is what keeps it tasting green and alive.
There’s nothing quite like coming home to a meal that’s been simmering away all day, filling your kitchen with the most incredible aromas. This Slow Cooker Pesto Pasta is my go-to for busy days when I’m craving something hearty, comforting, and packed with flavor. We’re talking tender cannellini beans, sweet peppers, and a rich tomato base, all brought together with a vibrant swirl of basil pesto. It’s a true set-it-and-forget-it wonder that delivers a restaurant-quality meal with minimal effort. Let’s get cooking!
Ingredients
• 2 19-ounce / 540 g (19 oz) cans cannellini beans, rinsed and drained
• 1 14.5-ounce / 411 g (14.5 oz) can Italian-style stewed tomatoes, undrained
• 1 ½ cups / 225 g (7.9 oz) chopped green and/or red sweet peppers
• 1 medium onion, cut into thin wedges
• 4 cloves garlic, minced
• 2 teaspoons (10 ml / 0.3 fl oz) dried Italian seasoning, crushed
• ½ teaspoon cracked black pepper
• ½ cup / 120 ml (4.1 fl oz) vegetable broth
• ½ cup / 120 ml (4.1 fl oz) dry white wine or additional vegetable broth
• 1 7.5-ounce / 212 g (7.5 oz) jar basil pesto
• 12 ounces / 340 g (12 oz) dried penne pasta
• ½ cup / 56 g (1.98 oz) finely shredded Parmesan or Romano cheese, for serving
Instructions
1. In a 3 ½ to 4-quart slow cooker, combine the rinsed cannellini beans, undrained stewed tomatoes, chopped sweet peppers, onion, minced garlic, Italian seasoning, and black pepper. Pour the vegetable broth and white wine (or additional broth) over the mixture.
2. Cover and cook on low for 7 to 9 hours or on high for 3 ½ to 4 ½ hours. Once cooked, use a slotted spoon to transfer the bean and vegetable mixture to a large serving bowl, making sure to reserve the cooking liquid in the slow cooker. Stir the basil pesto directly into the bean mixture.
3. Towards the end of the cooking time, cook the penne pasta according to package directions until al dente. Drain well. Add the cooked pasta to the bowl with the bean and pesto mixture, tossing gently to combine. Stir in the reserved cooking liquid, a little at a time, until the sauce reaches your desired consistency. Serve immediately, sprinkled generously with Parmesan or Romano cheese.
Nutritional Information
• Per Serving: 580 calories, 20 g (0.71 oz) total fat (2 g / 0.07 oz saturated fat), 10 mg cholesterol, 843 mg sodium, 80 g (2.82 oz) carbohydrates, 11 g (0.39 oz) fiber, 25 g (0.88 oz) protein.
Pro Tips
• For the best texture, always cook your pasta separately on the stovetop just before serving. Adding dry pasta directly to the slow cooker can result in a gummy, overcooked texture.
• Boost the nutrition and add a pop of fresh flavor by stirring in a few large handfuls of fresh spinach or kale during the last 5-10 minutes of cooking, just until wilted.
• For an extra creamy and decadent sauce, stir in a splash of heavy cream or a few tablespoons of cream cheese along with the pesto at the end.
• If you like a little heat, add a pinch of red pepper flakes along with the Italian seasoning at the beginning of the cooking process.
FAQ
Q: Can I make this slow cooker pesto pasta vegan
A: Absolutely! To make this recipe vegan, simply use a dairy-free basil pesto (check the label to ensure it contains no cheese) and substitute the Parmesan or Romano cheese with your favorite vegan Parmesan alternative or a sprinkle of nutritional yeast for a cheesy flavor.
Q: Where does the protein in this vegetarian recipe come from
A: This hearty vegetarian dish gets its protein primarily from the tender cannellini beans and the finely shredded Parmesan or Romano cheese. Each serving packs a satisfying 25 grams (0.88 oz / 24.9 g) of protein, making it a complete and filling meatless meal.
Q: What other beans can I use instead of cannellini
A: This recipe is very flexible. If you don’t have cannellini beans, you can easily substitute them with other white beans like Great Northern beans or navy beans. Chickpeas (garbanzo beans) would also work well and provide a slightly different texture.
Q: How should I store leftover pesto pasta
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some of the sauce overnight. When reheating, you can add a splash of vegetable broth or water to loosen the sauce and bring it back to its original consistency.
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Slow Cooker Pesto Pasta
Ingredients
Method
- In a 3 ½ to 4-quart slow cooker, combine the rinsed cannellini beans, undrained stewed tomatoes, chopped sweet peppers, onion, minced garlic, Italian seasoning, and black pepper.
- Pour the vegetable broth and white wine (or additional broth) over the mixture.
- Cover and cook on low for 7 to 9 hours or on high for 3 ½ to 4 ½ hours.
- Once cooked, use a slotted spoon to transfer the bean and vegetable mixture to a large serving bowl, making sure to reserve the cooking liquid in the slow cooker.
- Stir the basil pesto directly into the bean mixture.
- Towards the end of the cooking time, cook the penne pasta according to package directions until al dente.
- Drain well.
- Add the cooked pasta to the bowl with the bean and pesto mixture, tossing gently to combine.
- Stir in the reserved cooking liquid, a little at a time, until the sauce reaches your desired consistency.
- Serve immediately, sprinkled generously with Parmesan or Romano cheese.
