15 CROCKPOT PASTA RECIPES FOR FAMILY DINNERS

When it comes to family dinners, pasta is a classic choice that never fails to please. But why settle for ordinary when you can serve up something extraordinary with these 15 Crockpot pasta recipes? From the indulgent flavors of Crockpot Million Dollar Pasta to the savory richness of Crockpot Bolognese Pasta, these dishes bring the perfect balance of convenience and gourmet flair to your dinner table.

Picture yourself digging into a warm, comforting plate of Cooker Baked Ziti, where the cheese is perfectly melted, or savoring the spicy kick of Cajun Shrimp Pasta as it dances with bold flavors. And for those who crave a creamy, luscious dish, the Crockpot Pink Sauce Pasta is an irresistible choice that’s sure to please everyone.

These Crockpot pasta recipes are all about easy prep, minimal cleanup, and maximum flavor. Whether you’re hosting a family dinner or simply craving something comforting, these recipes will take your pasta game to the next level. So fire up your slow cooker and get ready for a delicious meal the whole family will love! Which one are you most excited to try? Let me know in the comments!

1. Crockpot Million Dollar Pasta

This indulgent pasta dish combines layers of creamy ricotta, mozzarella, and marinara sauce with perfectly cooked pasta for a melt-in-your-mouth experience. The Crockpot takes the guesswork out of cooking, creating a rich, cheesy masterpiece that feels like a million bucks.

Perfect for busy weeknights or special occasions, it’s a crowd-pleaser that delivers comforting, classic flavors with minimal effort. With its velvety texture and bold taste, this dish will quickly become a family favorite.

Servings- 8 people

Ingredients:

• • 2 pounds Ground beef
  • 8 ounces Block of softened cream cheese
  • 1⁄2 cup Sour cream 1 cup Ricotta cheese
  • 1 teaspoon Minced garlic
  • 1 teaspoon Italian seasoning
  • 2 Jars (24oz each) Pasta sauce
  • 24 ounces Water
  • 16 ounces Cavatappi pasta
  • 2 cups Shredded Mozzarella cheese

INSTRUCTIONS –

1. Brown and crumble the ground beef (or Italian sausage) in a skillet, drain the grease, and set aside.
2. In a bowl, combine cream cheese, sour cream, ricotta cheese, minced garlic, and Italian seasoning.
3. In a 6-quart slow cooker, layer half a jar of pasta sauce, half the uncooked cavatappi pasta, the remaining jar of pasta sauce, and half a jar of water.
4. Add half the cooked ground beef and dollop the entire cream cheese mixture evenly on top (do not stir).
5. Layer the remaining pasta, top with the last jar of pasta sauce, pour another half jar of water, and finish with the rest of the ground beef.
6. Cover and cook on low for 3-4 hours, stirring once the pasta is fully cooked. Cook longer if needed.
7. Sprinkle with shredded mozzarella cheese, cover, and cook for 15-20 minutes until the cheese is melted. Add a dash of Italian seasoning for garnish before serving.

2. Cooker Baked Ziti

Slow-cooked to perfection, this baked ziti features tender pasta layered with rich marinara sauce, creamy ricotta, and ooey-gooey melted cheese. The Crockpot locks in the flavors, making every bite irresistibly satisfying.

Ideal for feeding a hungry crowd or prepping ahead for weeknight dinners, this dish is both hearty and easy to make. Pair it with a fresh salad and garlic knots for a classic Italian-inspired feast that everyone will request again and again.

Servings-6

Ingredients:

• Cooking spray
• 1 pound dried ziti pasta
• 48 ounces of marinara sauce
• 1 about (15-ounce) container of whole milk ricotta cheese
• 2 cups shredded low-moisture mozzarella cheese, divide.

Instructions:

1. Coat the inside of a 6-quart or larger slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
2. Evenly spread 1 pound of dried ziti pasta across the bottom of the slow cooker.
3. Pour 48 ounces of marinara sauce over the pasta, ensuring the pasta is well-coated to help it cook evenly.
4. Add a 15-ounce container of ricotta cheese to the slow cooker and gently mix it with the pasta and sauce to create a creamy texture.
5. Stir in 1 cup of shredded mozzarella cheese, combining it with the pasta mixture to add a melty, cheesy element.
6. Smooth the pasta mixture into an even layer and sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top to form a cheesy topping.
7. Cover the slow cooker, set it to the HIGH setting, and cook for about 1 hour, or until the pasta is tender and the cheese on top is melted and bubbly.
8. Once cooked, uncover the slow cooker and let the ziti cool slightly to set the layers.
9. Scoop servings onto plates and garnish with fresh parsley or grated Parmesan cheese, if desired. Enjoy your hearty and cheesy slow cooker ziti!

3. Cajun Shrimp Pasta

Bring a taste of the bayou to your dinner table with this bold and flavorful Cajun Shrimp Pasta. Juicy shrimp are seasoned with Cajun spices and combined with tender pasta in a creamy, zesty sauce. The slow cooker enhances the dish’s rich flavors, making it a standout meal that’s perfect for seafood lovers.

Serve it with crusty bread to soak up every last bit of the decadent sauce and enjoy a restaurant-quality experience at home.

Servings: 6 people

Ingredients:

• 16 oz shrimp peeled and deveined with tail off (if frozen, thawed)
• 2 tablespoons butter
• 1/2 small yellow onion diced
• 3 cloves garlic minced
• 2 teaspoons cajun seasoning blend
• 2 1/2 cups chicken broth
• 1 tablespoon cornstarch + 1 tablespoon water (whisked until smooth)
• 3/4 cup heavy cream
• 12 oz dried linguine pasta (cooked according to package directions)
• Fresh parsley for garnish optional

a. Melt butter in a skillet over medium-high heat, then sauté the onion until softened, about 4-5 minutes.
b. Add garlic and shrimp, and cook until the shrimp is fully cooked and the onions and garlic begin to caramelize about 6-8 minutes.
c. Sprinkle with Cajun seasoning (start with 1 teaspoon and adjust for desired spice level) and stir to coat evenly.
d. Gradually stir in broth, bring to a simmer, and add a cornstarch slurry. Allow the mixture to thicken and reduce by about half, 5-8 minutes.e. Stir in the cream and let it return to a simmer, allowing the sauce to heat through and thicken, about 3-4 minutes.
f. Add the cooked pasta to the skillet and toss until the pasta is well coated with the sauce.
g. Remove from heat and garnish with fresh parsley, if desired, before serving.

4. Crockpot Bolognese Pasta

This Crockpot Bolognese Pasta is a slow-cooked symphony of flavors. Ground meat, aromatic vegetables, tomatoes, and herbs meld together into a rich, savory sauce that clings to each strand of pasta.

Perfect for family dinners or meal prepping, this classic dish offers comfort and sophistication in every bite. It’s a timeless recipe that proves simple ingredients can create something truly spectacular.

Servings – 5 people

Ingredients:

• 1 cup dried ditalini pasta or small shells
• 1 large red bell pepper, diced
• 1 medium onion, diced
• 4 cups water, plus more for soaking
• 1 (28-ounce) can crushed tomatoes
• 1 Parmesan cheese rind (about 2×3 inches, optional)
• 8 ounces pancetta, small dice
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound dried pinto beans

Instructions:

1. Spread dried beans on a baking sheet or plate, removing debris and broken pieces. Rinse under cool water using a strainer.
2. Place the rinsed beans in a large bowl or directly into a 6-quart slow cooker (if not in use overnight). Add 6 cups of cool water, cover, and let soak for 10-12 hours.
3. Drain the soaked beans and wipe the slow cooker insert if used for soaking. Return the beans to the slow cooker.
4. Pour in 4 cups of water, and add the bell pepper, onion, pancetta, crushed tomatoes, tomato paste, bay leaves, oregano, basil, thyme, and Parmesan rind (if using). Stir well to combine.
5. Cover the slow cooker and cook on high for 5-6 hours or low for 10-12 hours until the beans are tender and the broth thickens.
6. Bring a large saucepan of water to a boil. Cook the pasta according to package directions (6-8 minutes). Drain the pasta once cooked.
7. Stir the cooked pasta into the soup. Remove the bay leaves and Parmesan rind.
8. Ladle the soup into bowls and garnish with fresh thyme and grated Parmesan cheese before serving.

5. Crockpot Pink Sauce Pasta

A creamy, dreamy pasta dish that combines the tangy flavors of marinara with the smooth richness of Alfredo sauce, all effortlessly cooked in your crockpot. This one-pot wonder is perfect for busy weeknights or casual dinners with friends.

The pink sauce clings to every bite of pasta, delivering a luscious blend of savory and creamy goodness. Garnish with fresh basil and Parmesan for a restaurant-quality meal right at home. Indulge in this simple, crowd-pleasing dish!

Servings – 8

Ingredients:

• 1½ pounds boneless, skinless chicken breasts
• 1 (24-ounce) jar marinara sauce
• 1 (15-ounce) jar Alfredo sauce
• 2 teaspoons garlic, minced
• 1 teaspoon Italian seasoning
• 1 pound penne pasta, cooked
• ½ cup Parmesan cheese
• ½ cup mozzarella cheese

INSTRUCTIONS-

1. Combine marinara sauce, Alfredo sauce, minced garlic, and Italian seasoning in the slow cooker, stirring until evenly mixed.
2. Add the chicken breasts to the slow cooker, ensuring they are fully coated in the sauce.
3. Cover the slow cooker and cook on high for 2½ to 3½ hours or on low for 4½ to 5½ hours.
4. Once the chicken is cooked, use two forks to shred it directly in the slow cooker.
5. Add the cooked penne pasta to the slow cooker along with the Parmesan and mozzarella cheeses.
6. Stir everything together until the pasta and cheese are thoroughly combined with the sauce.
7. Garnish with extra Parmesan cheese before serving, and enjoy!

6. Slow Cooker Enchilada Orzo

This Mexican-inspired pasta dish features tender orzo cooked in enchilada sauce, combined with beans, corn, and melty cheese for a vibrant, satisfying meal. The Crockpot makes preparation a breeze, allowing the bold, smoky flavors to develop fully.

Serve it as a hearty main dish or a flavorful side, and garnish with fresh cilantro or a dollop of sour cream for an extra pop of flavor. It’s a crowd-pleasing dish that’s perfect for Taco Tuesdays or potlucks.

Servings: 6 people

Ingredients:

• . 1 (14.5-ounce) can fire roasted diced tomatoes
• 2 tablespoons chopped fresh cilantro leaves
• 1 (10-ounce) can of Old El Paso™ mild enchilada sauce
• Kosher salt and freshly ground black pepper, to taste
• ½ cup vegetable broth, or more, as needed
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup canned black beans, drained and rinsed
• 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
• 4 ounces cream cheese, cubed
• 2 cups uncooked orzo pasta

Instructions-

1. Combine diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans in a 6-quart slow cooker. Season with salt and pepper to taste and stir until well mixed.
2. Place cream cheese on top of the mixture.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
4. Uncover and stir until the cream cheese is fully incorporated into the mixture.
5. Add the orzo to the slow cooker, stir, and cook on high heat for an additional 15-30 minutes until the orzo is tender. Add more vegetable broth if needed to reach your desired consistency.
6. Serve immediately, garnished with fresh cilantro if desired.

7. White Wine Pasta With Asparagus

This elegant pasta dish pairs tender asparagus with a delicate white wine sauce, creating a light yet flavorful meal. Slow cooking infuses the pasta with the aromatic notes of garlic, lemon, and wine, while maintaining the asparagus’s fresh, crisp texture.

Ideal for springtime dinners or a refined weeknight treat, it’s a dish that feels indulgent without being heavy. Serve it with a sprinkle of Parmesan and a glass of wine for an unforgettable dining experience.

Servings- 4 people

Ingredients:

• 10-15 asparagus stalks, trimmed and cut into 2-inch pieces
• 1/4 yellow onion, diced
• 4 garlic cloves, diced
• 1 tbsp olive oil
• 8 oz dry orecchiette
• 4 tbsp vegan butter
• 1/2 cup dry white wine
• Juice of half a lemon
• Pepper to taste
• OPTIONAL TOPPINGS: fresh parsley, vegan parmesan, red pepper flakes

Instructions:

1. Bring a pot of water to a boil, cook the orecchiette according to the package instructions, and drain once done.
2. While the pasta cooks, heat olive oil in a pan over medium heat.
3. Add garlic and onion to the pan and sauté for 2-3 minutes, stirring frequently until softened.
4. Add asparagus to the pan and cook for another 3 minutes, stirring occasionally.
5. Increase the heat to medium-high and add butter, white wine, and lemon juice to the pan.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for about 5 minutes, allowing the sauce to reduce by half.
7. Add the drained orecchiette to the pan and stir until the pasta is evenly coated with the sauce.
8. Serve immediately, garnished with your choice of optional toppings, such as Parmesan cheese, fresh herbs, or red pepper flakes.

8. Tortellini Pasta Carbonara

Rich and indulgent, this Crockpot Tortellini Pasta Carbonara combines cheese-stuffed tortellini with a creamy, garlicky sauce. Crispy bacon adds a smoky crunch, while slow cooking ensures every bite is infused with flavor.

Perfect for a decadent dinner or a comforting meal after a long day, it’s a dish that’s as easy to make as it is delicious. Garnish with fresh parsley and extra Parmesan for a presentation as satisfying as the taste.

Servings – 6 people

Ingredients:

• 8 slices bacon, diced
• 2 Tbsp fresh basil, chopped (optional garnish)
• 8 cloves garlic, finely minced
• 4 large eggs, room temperature (use pasteurized if concerned)
• 2 Tbsp fresh parsley, chopped (optional garnish)
• 1 shallot, minced
• 1 cup freshly grated Parmesan cheese
• 20 oz family-style package of Buitoni Three Cheese Tortellini, fresh
• Salt and black pepper, to taste

Instructions-

1. Bring a large pot of water to a boil. In a small bowl, whisk together eggs and Parmesan cheese, then set aside.
2. Cook diced bacon in a large skillet over medium to medium-high heat until crispy, about 5-6 minutes. Remove bacon and reserve the drippings.
3. Salt the boiling water and cook the tortellini according to the package directions. Reserve 1 cup of pasta water, then drain the pasta.
4. Sauté shallot and garlic in the reserved bacon drippings for 1-2 minutes, stirring to prevent burning.
5. Temper the egg mixture by whisking in about 2 tablespoons of hot pasta water to prevent scrambling.
6. Turn off the skillet heat, add the drained tortellini, and quickly stir in the egg mixture a little at a time, tossing as you go.
7. Gradually add reserved pasta water, one tablespoon at a time, until the sauce reaches the desired consistency.
8. Season with salt and pepper, toss with cooked bacon and serve hot with extra Parmesan, parsley, and basil if desired.

9. Vegan Broccoli Pasta With Almond Bacon

A plant-based delight, this Vegan Broccoli Pasta features tender pasta and vibrant broccoli in a creamy, dairy-free sauce. The almond bacon adds a smoky, crunchy topping that perfectly complements the dish.

Slow-cooking allows the flavors to meld beautifully, making it a wholesome and satisfying meal. Whether you’re vegan or simply looking for a nutritious option, this recipe is a must-try for any pasta lover. It’s proof that comfort food can be both healthy and indulgent.

Servings- 3 people

Ingredients:

• 10 ml / 2 tsp olive oil
• ¼ tsp tomato concentrate
• 20 ml / 4 tsp all-purpose soy sauce or tamari (if GF)
• 3-4 tbsp / 45-60 ml extra virgin olive oil
• ¼ tsp liquid smoke (or ½ tsp smoked sweet paprika)
• 10 ml / 2 tsp maple syrup or sugar
• 50 g / ½ cup almond flakes
• 160 g / 6 oz spaghetti (GF if needed)
• 200 g / 7 oz tenderstem broccoli
• 2 large garlic cloves, diced very finely
• juice and zest, 1-2 lemons (adjust to taste)
• ½ hot chili (optional), deseeded and diced very finely
• Salt and pepper to taste

Instructions-

1. Preheat the oven to 120°C/250°F (100°C/210°F fan) and line a baking tray with parchment paper.
2. Prepare the almond bacon by mixing the marinade ingredients in a bowl, tossing the almond flakes in the marinade, and spreading them evenly on the tray.
3. Bake for 30-35 minutes, stirring halfway through.
4. Allow them to cool, as they will crisp up once they are out of the oven.
5. While the almonds are baking, cut broccoli into even-sized pieces and cook by steaming (3 minutes), stir-frying, or grilling. Season with salt and set aside.
6. Cook the pasta al dente according to the package instructions and drain.
7. Heat 3 tablespoons of olive oil in a large pan over very low heat.
8. Add diced garlic and chili (if using) to the oil and sauté gently, stirring frequently, until the garlic becomes aromatic but doesn’t brown.
9. Toss the cooked pasta in the garlic oil, then season with lemon juice (about 3 tablespoons), lemon zest, salt, and pepper. Fold in the cooked broccoli.
10. Divide the pasta into bowls, top with almond bacon, and add extra lemon juice if desired before serving.

10. Creamy Tuscan Pesto and Artichoke Pasta

This luxurious pasta dish combines the earthy richness of pesto with the tangy, tender goodness of artichokes. The slow cooker brings out the creamy textures and bold Tuscan flavors, creating a meal that feels both elegant and comforting. I

deal for special occasions or cozy dinners, it’s a versatile dish that pairs beautifully with a glass of white wine and warm bread. Its vibrant colors and robust flavors make it a feast for the senses.

Servings: 5 people

• 12 ounces pasta (penne or fettuccine works well)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 cup basil pesto
• 1 cup heavy cream
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1 teaspoon Italian seasoning
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil and extra Parmesan for garnish

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant
3. Stir in the heavy cream, pesto, Parmesan cheese, Italian seasoning, and red pepper flakes (if using).
4. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
5. Stir in the artichoke hearts and sun-dried tomatoes. Cook for another 2-3 minutes until heated through.
6. Add the cooked pasta to the skillet and toss to combine. Add a little reserved pasta water to reach your desired sauce consistency if needed.
7. Taste and adjust the seasoning with salt and pepper.
8. Divide the pasta into bowls and garnish with fresh basil and extra Parmesan cheese.
9. Serve warm and savor the creamy, flavorful dish!

11. Black Bean Fajita Pasta

Bursting with Tex-Mex flair, this Black Bean Fajita Pasta features colorful bell peppers, black beans, and zesty spices in a creamy sauce. The slow cooker enhances the vibrant flavors, making it a fun and hearty dish perfect for family dinners or meal prepping.

Garnish with fresh avocado or a sprinkle of cheese for a finishing touch that takes it over the top. It’s a lively, flavor-packed meal everyone will look forward to.

Servings- 6 people

Ingredients:

• Pasta: Smaller pastas like rotini or fusilli.
• Cheese: Mozzarella works or Monterey Jack.
• Black Beans: Canned or homemade.
• Corn: Frozen, fresh, or canned all work.
• Lime
• Diced Tomatoes
• Slice bell peppers and red onion.
• Chili powder, cumin, paprika, and salt.
• Stock: Vegetables, chicken, bone broth, or water can be used.

Instructions-

1. Meal Prep: This recipe can be assembled in advance and stored in the fridge or freezer, or cooked ahead and portioned for leftovers.
2. Pasta: If prepping ahead, wait to add the pasta until just before cooking. A variety of small pasta shapes can be used.
3. Storage: Assemble the dish and store it in the fridge for up to 4 days or in the freezer for up to 3 months.
4. Storage: Cooked leftovers can be kept in the fridge for up to 4 days or frozen for up to 3 months.
5. Stirring: Stir the pasta frequently as it cooks to prevent it from sticking to the bottom of the pan.
6. Covering: Keep the pan covered between stirs to retain heat and moisture.
7. Thawing: If frozen, thaw the meal in the fridge overnight before reheating or cooking.
8. Reheating: Reheat leftovers on the stove or in the microwave, adding a little liquid if needed to

12. Creamy White Wine Chicken Pasta

Tender chicken and al dente pasta are enveloped in a luxurious white wine sauce that’s subtly infused with garlic and herbs. The slow cooker allows the chicken to remain juicy and the flavors to meld into a restaurant-quality dish.

Perfect for a romantic dinner or a comforting family meal, this recipe is a classic that’s sure to impress. Add a side of roasted vegetables or a crusty baguette for the ultimate pairing.

Servings-4 people

Ingredients:

• 4 thin boneless, skinless chicken breasts (or 2 thick ones, halved horizontally and dried with a paper towel)
• ½ cup flour, 1 teaspoon salt, ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil
• 12 oz spaghetti
• 4 tablespoons butter
• 1 small yellow onion (or ½ onion), chopped
• 4 garlic cloves, minced
• 2 small tomatoes, diced
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup white wine
• ½ cup Parmesan cheese, shredded
• 1 teaspoon Italian seasoning

Instructions:

1. Cut chicken breasts horizontally to make them thinner, or use thin chicken breasts. Pat dry with a paper towel.
2. In a bowl, mix flour, salt, black pepper, garlic powder, and Italian seasoning. Coat chicken breasts on both sides with the flour mixture using tongs, pressing to ensure an even coat. Set aside.
3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook chicken breasts for 4-5 minutes per side until golden brown and cooked through (8-10 minutes total). Remove chicken and set aside.
4. In the same skillet, melt butter and sauté diced yellow onion and minced garlic for 2 minutes until translucent. Add tomatoes and 1 tablespoon flour, whisking to combine.
5. Add heavy cream, wine, Italian seasoning, salt, and red pepper flakes. Bring to a simmer, then add ½ cup shredded Parmesan. Stir until smooth.
6. Cook pasta in salted water according to package instructions until al dente. Drain, but do not rinse.
7. Add cooked pasta to the sauce and stir to combine over low heat for 2-4 minutes. Return chicken to the skillet and warm for 5 minutes. Serve the chicken on top or beside the pasta, and sprinkle with Parmesan if desired.

13 . Garlic Eggplant Penne Pasta

A Mediterranean-inspired delight, this Garlic Eggplant Penne Pasta features tender eggplant cooked to perfection with garlic, tomatoes, and olive oil. The Crockpot infuses the pasta with deep, rich flavors while keeping the dish light and wholesome.

It’s an excellent vegetarian option that pairs beautifully with a sprinkle of Parmesan or fresh basil leaves. Enjoy it as a main course or a satisfying side dish for any occasion.

Servings- 2 people

Ingredients:

• 2 tablespoons vegetable oil
• 2 medium eggplants, cubed
• 3 Roma tomatoes, diced
• 5 garlic cloves, minced
• 1 1/2 cups tomato puree
• 1 cup water
• 1/2 pound gluten-free penne pasta
• 1/2 cup chopped fresh parsley
• Salt to taste

Instructions-

1. Heat vegetable oil in a large skillet over medium heat. Add cubed eggplant and sauté until tender, about 10 minutes.
2. Add diced tomatoes and minced garlic to the skillet, stirring for a few minutes until fragrant.
3. Stir in tomato puree and water, then let the mixture simmer for 15 minutes over low heat.
4. Meanwhile, bring a large pot of salted water to a boil and cook penne pasta until al dente.
5. Once the pasta is cooked, drain and transfer it to the skillet with the sauce. Stir to combine, ensuring the pasta is evenly coated.
6. Season with salt to taste.
7. Divide the pasta between two bowls, garnish with fresh parsley, and serve.

14. Lemon Pasta

Bright and refreshing, Lemon Pasta is a zesty dish that highlights the simple elegance of lemon, olive oil, and Parmesan. The slow cooker enhances the flavors, creating a creamy yet light sauce that coats every strand of pasta.

Perfect for a quick weeknight dinner or a sunny lunch, this recipe is a celebration of simplicity done right. Add fresh parsley and cracked black pepper for an extra burst of brightness.

Servings- 4 people

Ingredients:

• 12 oz pasta (rotini, penne, or fusilli work well)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup heavy cream
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Prepare the Crockpot: Lightly grease the inside of your crockpot or line it with a slow cooker liner for easy cleanup.
2. Layer the Ingredients: In the crockpot, combine the uncooked pasta, olive oil, minced garlic, chicken broth, heavy cream, lemon juice, and lemon zest. Stir to mix everything together evenly.
3. Season: Sprinkle in the dried thyme, basil, salt, and pepper. Stir again to combine all the ingredients.
4. Cook: Cover and cook on low for 2-3 hours or until the pasta is tender and the sauce has thickened, stirring halfway through if possible.
5. Add Cheese: Once the pasta is done, stir in the grated Parmesan cheese and continue to cook for an additional 10-15 minutes on low until the cheese is melted and the sauce is creamy.
6. Taste and Adjust: Taste the pasta and adjust the seasoning with more salt, pepper, or lemon juice if needed.
7. Serve: Garnish with fresh parsley and additional Parmesan cheese before serving. Enjoy your creamy and tangy lemon pasta!

15. Mushroom Spaghetti Aglio Olio

Earthy mushrooms take center stage in this classic Spaghetti Aglio Olio, infused with garlic, olive oil, and a touch of chili. Slow cooking deepens the flavors, allowing the mushrooms to become tender and aromatic.

This dish is a minimalist masterpiece that’s both quick to prepare and deeply satisfying, making it a go-to for pasta lovers who appreciate timeless flavors. Finish with a drizzle of olive oil and a sprinkle of Parmesan for perfection.

Servings- 4 people

Ingredients:

• 1 pound gluten-free spaghetti (or regular spaghetti if not gluten-free)
• 4 tablespoons olive oil, divided
• 1 pound baby portobello mushrooms, sliced thinly
• 6 large garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon chopped fresh parsley, for garnishing

Instructions:

1. Rinse and dry portobello mushrooms, then slice them thinly. Peel and chop the garlic cloves.
2. Bring a large pot of salted water to a boil.
3. Add spaghetti to the boiling water and cook according to the package instructions, for about 8 minutes, adjusting for preferred doneness.
4. While the pasta cooks heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the sliced mushrooms until golden brown on both sides.
5. Once the mushrooms are cooked, add minced garlic and stir-fry for a couple of minutes until fragrant.
6. Drain the cooked spaghetti, reserving the pasta water.
7. Toss the drained spaghetti with the sautéed mushrooms and garlic, adding salt, pepper, red pepper flakes, and the remaining olive oil. Mix well and divide between 4 bowls. Garnish with fresh parsley before serving.