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As the air turns crisp and the leaves begin to paint the landscape in shades of amber and gold, autumn invites us to embrace the bounty of the season. Seasonal cooking is more than just a culinary trend; it’s a celebration of the rich flavors that nature has to offer during this vibrant time of year. Autumn harvests bring forth an array of fresh, colorful vegetables that not only fill our plates but also nourish our bodies. One dish that encapsulates the essence of fall is Autumn Harvest Pasta Primavera—a delightful and hearty recipe that perfectly balances the warmth of comfort food with the vibrant flavors of the season.

Fall Crockpot Pasta Primavera

Embrace the flavors of fall with Autumn Harvest Pasta Primavera, a nourishing dish that celebrates seasonal cooking. Packed with vibrant vegetables like butternut squash, zucchini, and red bell peppers, this recipe combines the comfort of whole wheat penne pasta with fresh herbs and creamy options to cater to all diets. Perfect for cozy nights, it’s not just a meal; it’s a delightful way to enjoy autumn's harvest with family and friends. Dive into this wholesome and delicious recipe today!
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Ingredients
  

12 oz whole wheat penne pasta

1 medium butternut squash, peeled and diced into small cubes

1 large zucchini, sliced into half-moon shapes

1 red bell pepper, diced into bite-sized pieces

1 cup carrots, sliced into thin rounds

2 cups broccoli florets, trimmed

3 cloves garlic, minced finely

1 onion, diced small

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional, for a spicy kick)

4 cups vegetable broth (low sodium preferred)

1 cup heavy cream (or coconut milk for a lighter, dairy-free alternative)

Salt and freshly cracked pepper to taste

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

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Vegetables: Start by peeling and dicing the butternut squash into small cubes, and then chop the red bell pepper into bite-sized pieces. Slice the zucchini into half-moons, and prepare the carrots by cutting them into thin rounds. Trim the broccoli into florets, and don’t forget to mince the garlic and dice the onion!

    Layer Ingredients: In a crockpot, begin by creating a colorful layer of your diced butternut squash, zucchini, red bell pepper, carrots, and broccoli. Arrange them evenly across the bottom for even cooking.

      Add Pasta and Spices: Next, pour the uncooked whole wheat penne pasta directly over the vibrant vegetable layers. Then sprinkle the minced garlic, diced onion, dried thyme, dried basil, and optional red pepper flakes over the top. Season generously with salt and freshly cracked pepper to taste.

        Pour the Liquid: Slowly and carefully pour the vegetable broth over the entire mixture, making sure that all the pasta is fully submerged. Using a wooden spoon, stir gently to combine the ingredients, but take care not to disrupt the layered structure too much.

          Cook: Cover the crockpot with its lid and set it to cook on low for 4-5 hours or on high for 2-3 hours. Cooking is complete when the vegetables are tender and the pasta is perfectly cooked.

            Stir in Cream and Cheese: Once your dish is cooked, stir in the heavy cream (or coconut milk) and the grated Parmesan cheese until fully integrated. Taste and adjust the seasoning with extra salt and pepper if needed. Let it cook on low for an additional 15-20 minutes to heat through and blend the flavors.

              Serve: Spoon generous portions of the hearty pasta primavera into bowls. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness. Enjoy the warmth and flavor of this comforting fall dish!

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