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Slow Cooker Pesto Pasta – vegetarian recipe
Stav Kogan

Slow Cooker Pesto Pasta

A set-it-and-forget-it wonder that delivers a restaurant-quality meal with minimal effort. This Slow Cooker Pesto Pasta features tender cannellini beans, sweet peppers, and a rich tomato base, all brought together with a vibrant swirl of basil pesto.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 580 serving
Calories: 580
Ingredients Method Nutrition

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
  • 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.

Method
 

  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.
  2. Pour the vegetable broth and white wine (or additional broth) over the mixture.
  3. Cover and cook on low for 7 to 9 hours or on high for 3 ½ to 4 ½ hours.
  4. 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.
  5. Stir the basil pesto directly into the bean mixture.
  6. Towards the end of the cooking time, cook the penne pasta according to package directions until al dente.
  7. Drain well.
  8. Add the cooked pasta to the bowl with the bean and pesto mixture, tossing gently to combine.
  9. Stir in the reserved cooking liquid, a little at a time, until the sauce reaches your desired consistency.
  10. Serve immediately, sprinkled generously with Parmesan or Romano cheese.

Nutrition

Calories: 580kcalCarbohydrates: 80gProtein: 25gFat: 20g

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