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Slow Cooker Creamy Tomato and Artichoke Pasta – vegetarian recipe
Stav Kogan

Slow Cooker Creamy Tomato and Artichoke Pasta

Craving a rich, restaurant-worthy pasta dish without spending hours in the kitchen? This Slow Cooker Creamy Tomato and Artichoke Pasta is the definition of 'set it and forget it' deliciousness. Tender artichoke hearts and savory garlic simmer all day in a vibrant tomato sauce, fi
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 403 serving
Calories: 403
Ingredients Method Nutrition

Ingredients
  

  • Nonstick cooking spray
  • 3 cans 14.5 ounces / 411 g (14.5 oz) each Diced tomatoes with basil, garlic, and oregano
  • 2 cans 14 ounces / 396 g (14 oz) each Artichoke hearts, drained and quartered
  • 6 cloves Garlic, minced
  • 1/2 cup (120 ml) Heavy whipping cream
  • 12 ounces (340 g / 12 oz) Dried linguine, fettuccine, or other pasta
Optional Toppings
  • Sliced pimiento-stuffed green olives
  • Pitted ripe olives
  • Crumbled feta cheese
  • Finely shredded Parmesan cheese
  • To prevent curdling, always stir in dairy products like heavy cream during the last 5 to 15 minutes of cooking in a slow cooker.
  • For a touch of heat and complexity, add 1/4 teaspoon (20 ml / 0.7 fl oz) of red pepper flakes along with the garlic at the beginning of the cooking process.
  • Easily make this dish vegan by swapping the heavy cream for full-fat coconut milk or a homemade cashew cream and using your favorite plant-based Parmesan or feta.
  • Boost the veggie content by stirring in a few large handfuls of fresh spinach along with the cream at the end. Let it wilt for a few minutes before serving.

Method
 

  1. Lightly coat the inside of a 3. 5 to 4-quart slow cooker with nonstick cooking spray.
  2. Drain two of the cans of diced tomatoes, leaving the third can undrained.
  3. Pour all three cans of tomatoes into the prepared slow cooker.
  4. Add the drained, quartered artichoke hearts and the minced garlic to the slow cooker.
  5. Stir everything together to combine.
  6. Secure the lid and cook on the LOW setting for 6 to 8 hours or on the HIGH setting for 3 to 4 hours, until the flavors have melded beautifully.
  7. Just before serving, cook your pasta in a large pot of salted water according to the package directions until al dente.
  8. Drain well.
  9. Stir the heavy cream into the tomato and artichoke sauce in the slow cooker. Replace the lid and let it stand for about 5 minutes to heat through.
  10. Serve the creamy sauce generously over the hot cooked pasta.
  11. Garnish with your favorite toppings like olives and cheese, if desired.

Nutrition

Calories: 403kcalCarbohydrates: 68gProtein: 13gFat: 8g

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