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As the leaves turn golden and the air becomes crisp, there’s nothing quite like a warm, hearty meal to embrace the essence of autumn. One dish that perfectly captures this seasonal bounty is Autumn Harvest Crockpot Pasta Primavera. This recipe not only showcases a medley of vibrant vegetables but also offers the convenience of slow cooking, allowing busy individuals to enjoy a wholesome dinner with minimal effort.

Fall Crockpot Pasta Primavera

Embrace the essence of fall with this comforting Autumn Harvest Crockpot Pasta Primavera. Packed with a colorful mix of seasonal vegetables like butternut squash, carrots, and cherry tomatoes, this hearty dish is not only delicious but also nutritious. Enjoy the convenience of slow cooking, allowing flavors to meld beautifully while you tend to your day. Perfect for nourishing weeknight dinners or impressing guests, this pasta primavera is a must-try and can be tailored to various dietary preferences. Make it a staple in your autumn meal rotation and savor the warmth of the season.
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Ingredients
  

12 oz whole grain penne pasta

1 medium butternut squash, peeled and diced

1 cup carrots, sliced

1 cup Brussels sprouts, halved

1 red bell pepper, chopped

1 medium zucchini, diced

1 cup cherry tomatoes, halved

4 cloves garlic, minced

1 onion, diced

4 cups vegetable broth

1 tsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes (optional for heat)

Salt and pepper to taste

1/2 cup grated Parmesan cheese (for serving)

Fresh basil leaves (for garnish)

Instructions
 

Prepare the Vegetables: Start by peeling and dicing the butternut squash. Slice the carrots and Brussels sprouts, chop the bell pepper, and dice the zucchini. Halve the cherry tomatoes and mince the garlic and onion.

    Layer the Ingredients: In your crockpot, layer the diced butternut squash, sliced carrots, halved Brussels sprouts, chopped bell pepper, diced zucchini, halved cherry tomatoes, minced garlic, and diced onion.

      Add Liquid and Seasoning: Pour in the vegetable broth over the layered vegetables. Sprinkle the dried basil, dried oregano, red pepper flakes (if using), and season with salt and pepper. Stir gently to combine all the ingredients.

        Cook: Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours. The vegetables should be tender and the flavors well developed.

          Add Pasta: About 30 minutes before serving, stir in the whole grain penne pasta into the crockpot. If needed, add a bit more vegetable broth to ensure the pasta is covered. Cover and continue to cook until the pasta is al dente.

            Serve: Once the pasta is cooked, taste and adjust the seasoning if necessary. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

              Store Leftovers: Let any leftovers cool and store them in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of vegetable broth.

                Prep Time: 15 minutes | Total Time: 6 hours | Servings: 6-8