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As the leaves turn shades of amber and crimson and the air takes on a crispness that signals the arrival of fall, there's nothing quite like a warm, hearty meal to embrace the flavors of the season. Autumn Harvest Pasta Primavera is a delightful dish that not only showcases a bounty of seasonal vegetables but also provides a comforting and wholesome option suitable for family gatherings or cozy nights in. This recipe combines the nutritional benefits of whole wheat pasta with a colorful array of vegetables, making it a nutritious choice for both vegetarians and anyone seeking a delicious, plant-forward meal.

Fall Crockpot Pasta Primavera

Warm up your fall with a comforting bowl of Autumn Harvest Pasta Primavera. This delightful dish combines whole wheat penne with a colorful array of seasonal vegetables like butternut squash, zucchini, and broccoli, creating a nutritious and hearty meal. Perfect for family gatherings or cozy nights in, it's versatile enough to adapt to your favorite veggies. With a creamy finish and aromatic herbs, this pasta celebrates the essence of autumn while delivering a healthy, plant-forward option. Discover the joy of seasonal cooking and make this dish a new fall favorite!
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Ingredients
  

12 oz whole wheat penne pasta

1 medium butternut squash, peeled and diced

1 large zucchini, sliced into half-moons

1 red bell pepper, diced

1 cup carrots, sliced

2 cups broccoli florets

3 cloves garlic, minced

1 onion, diced

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free version)

Salt and pepper to taste

1/2 cup grated Parmesan cheese (omit for dairy-free)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Vegetables: Begin by dicing the butternut squash and red bell pepper, slicing the zucchini, and cutting the carrots and broccoli into florets. Also, mince the garlic and dice the onion.

    Layer Ingredients: In a crockpot, layer the diced butternut squash, zucchini, red bell pepper, carrots, and broccoli evenly on the bottom.

      Add Pasta and Spices: Pour the uncooked whole wheat penne pasta over the layered vegetables. Sprinkle with minced garlic, diced onion, thyme, basil, red pepper flakes (if using), salt, and pepper.

        Pour the Liquid: Carefully pour vegetable broth over the entire mixture, ensuring all pasta is submerged. Stir gently to combine the ingredients, but don't disturb the layers too much.

          Cook: Cover the crockpot and set it on low for 4-5 hours or on high for 2-3 hours until the vegetables are tender and the pasta is cooked through.

            Stir in Cream and Cheese: Once cooked, stir in the heavy cream (or coconut milk) and Parmesan cheese until everything is well incorporated. Taste and adjust seasoning if necessary. Cook for an additional 15-20 minutes on low to heat through.

              Serve: Spoon the pasta primavera into bowls, garnish with fresh parsley, and enjoy your hearty fall meal!

                Prep Time, Total Time, Servings: 20 minutes | 5 hours | 6 servings