Crockpot Vegetarian Pasta Primavera

Savor Crockpot Vegetarian Pasta Primavera, a light, colorful dish with tender pasta and fresh spring vegetables in a creamy garlic-Parmesan sauce. This healthy slow-cooker meal captures the essence of primavera with effortless preparation.

Why You’ll Love This Recipe

Crockpot Vegetarian Pasta Primavera is a celebration of fresh, vibrant vegetables in a creamy yet light sauce that feels like a treat without heaviness—perfect for meatless Mondays, healthy weeknights, or when you want pasta that’s packed with nutrition. The slow cooker gently cooks the veggies to tender perfection while infusing them with garlic, herbs, and Parmesan for incredible flavor, all with minimal hands-on time. It’s naturally vegetarian, easily made vegan, and customizable with whatever produce is in season. Kids love the cheesy sauce, adults appreciate the freshness, and everyone enjoys the easy cleanup. This primavera is comforting, colorful, and proof that healthy eating can be absolutely delicious.

Recipe Tips and Tricks

• Add Pasta Last → Prevents mushiness (last 30–45 min on high).
• Use Firm Veggies First → Broccoli, carrots early; delicate like peas last.
• Fresh Parmesan → Grates best and melts smoothly.
• Stir in Cream Last → Prevents curdling; adds silkiness.
• Reserve Pasta Water → Thin sauce if needed.
• Finish with Lemon → Brightens the whole dish.

Yield: 8 Servings

Crockpot Vegetarian Pasta Primavera

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Light, creamy vegetarian pasta primavera with fresh veggies—healthy crockpot comfort.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 45 minutes

Total Time 7 hours

Ingredients

• 1 cup frozen peas
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1½ cups freshly grated Parmesan (divided)
• 1½ cups heavy cream (or light/coconut milk)
• 16 oz short pasta (penne, rotini, or farfalle, uncooked)
• 2 carrots, sliced
• 2 cups broccoli florets
• 2 tsp Italian seasoning
• 4 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• Fresh basil or parsley for garnish
• Salt and pepper to taste
• Zest and juice of 1 lemon

Instructions

1. Prep Veggies → Cut broccoli, carrots, bell pepper, zucchini into bite-sized pieces.
2. Layer Crockpot → Place carrots and broccoli at bottom (firmest veggies).
3. Add Softer Veggies → Layer bell pepper and zucchini on top.
4. Season → Sprinkle garlic, Italian seasoning, salt, pepper.
5. Pour Broth → Add vegetable broth gently.
6. Slow Cook Base → Low 5½ hours or high 2½ hours until veggies soften.
7. Add Pasta → Stir in uncooked pasta and peas; cook on high 30–45 min until al dente.
8. Creamy Time → Stir in heavy cream and half Parmesan until smooth.
9. Brighten → Add lemon zest and juice; taste and adjust seasoning.
10. Serve → Ladle into bowls, top with remaining Parmesan and fresh herbs!

Notes

• Add pasta last to prevent mushiness.
• Peas and cream go in last hour for best texture.
• Fresh Parmesan melts smoother than pre-grated.
• Leftovers thicken—add broth when reheating.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 517Total Fat 31gSaturated Fat 18gUnsaturated Fat 13gCholesterol 92mgSodium 1286mgCarbohydrates 40gFiber 6gSugar 6gProtein 22g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Pasta → Short shapes like penne, rotini, or farfalle; hold sauce well.
• Vegetables → Broccoli, carrots, bell peppers, peas, zucchini—classic primavera mix.
• Heavy Cream → Full-fat for richness; half-and-half or coconut milk lighter.
• Parmesan → Freshly grated for nutty depth.
• Vegetable Broth → Low-sodium to control salt.
• Garlic → Fresh minced for bold flavor.
• Italian Seasoning → Dried blend; fresh herbs at end.
• Lemon → Juice and zest for brightness.

Variations and Substitutions

• Vegan → Coconut milk + nutritional yeast instead of cream/Parmesan.
• Low-Calorie → Light cream + extra broth.
• Protein Boost → Add chickpeas or white beans.
• Spicy → Red pepper flakes.
• Gluten-Free → GF pasta (add last hour).
• Extra Veggies → Asparagus, cherry tomatoes, or spinach.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Freeze in portions up to 3 months (pasta may soften).
• Reheating → Microwave or stovetop with splash of milk/broth.

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