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As the leaves turn golden and the air becomes crisp, the allure of fall brings with it a craving for heartwarming, hearty meals. One such dish that embodies the essence of the season is Fall Harvest Crockpot Pasta with Roasted Garlic. This recipe combines the richness of seasonal vegetables with the comforting familiarity of pasta, making it the perfect dish to gather around during chilly evenings. Whether you're looking to feed a busy family or simply want a satisfying meal with minimal effort, this crockpot pasta is an ideal choice.

Fall Crockpot Pasta with Roasted Garlic

Embrace the flavors of fall with this comforting Fall Harvest Crockpot Pasta with Roasted Garlic. Perfect for busy families, this dish combines seasonal vegetables like butternut squash and leafy greens with hearty pasta, all slow-cooked to perfection. Enjoy the rich aromas and delicious tastes that develop throughout the day, while nourishing your body with wholesome ingredients. Easy to prepare and satisfying, it's the ideal meal for chilly evenings.
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Ingredients
  

12 ounces of your favorite pasta (e.g., penne, rotini, or fusilli)

1 head of garlic

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 cups vegetable broth

1 can (14.5 ounces) diced tomatoes, undrained

1 medium onion, chopped

1 cup butternut squash, peeled and cubed

1 cup kale or spinach, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

½ cup grated Parmesan cheese (plus more for serving)

Fresh basil or parsley for garnish (optional)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle it with 1 tablespoon of olive oil, wrap it in foil, and roast for about 30-35 minutes until the cloves are soft and caramelized. Let it cool, then squeeze the roasted cloves into a bowl and mash them with a fork.

    Prep the Crockpot: In your crockpot, add the roasted garlic, balsamic vinegar, vegetable broth, diced tomatoes (with juices), chopped onion, butternut squash, dried thyme, oregano, and red pepper flakes if using. Stir everything together until well combined.

      Cook: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the squash is tender and the flavors meld beautifully.

        Add Pasta & Greens: About 30 minutes before serving, stir in the uncooked pasta and chopped kale or spinach. If needed, add a bit more vegetable broth or water to ensure the pasta has enough liquid to cook through.

          Final Touches: Once the pasta is tender, stir in ½ cup of grated Parmesan cheese, and season with salt and pepper to taste.

            Serve: Spoon portions into bowls, garnishing with extra Parmesan cheese and fresh basil or parsley if desired. Enjoy your cozy fall meal!

              Prep Time, Total Time, Servings: 15 minutes | 5 hours | 6 servings