Creamy Pumpkin Sage Chickpea Pasta in the Crockpot for Cozy Fall Dinners

Cozy autumn evenings call for a comforting bowl of pasta made completely in the slow cooker. This vegetarian recipe combines hearty chickpea rigatoni with a velvety pumpkin and fresh sage cream sauce. Topped with plenty of cheese that melts into a gooey cheese pull, it is a simple hands-off dinner that the whole family will love on a busy weeknight.

Ingredients

• 16 oz chickpea rigatoni pasta
• 15 oz canned pumpkin puree
• 2 cups vegetable broth
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 tbsp fresh sage, finely chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese

Instructions

1. In a large slow cooker, combine the chickpea rigatoni, pumpkin puree, vegetable broth, heavy cream, minced garlic, chopped fresh sage, salt, and black pepper. Stir well to ensure the pasta is coated in the liquid.
2. Cover and cook on LOW for 3 hours, stirring once halfway through, until the pasta is tender and the sauce is rich.
3. Turn off the slow cooker. Stir in 2 cups of the shredded mozzarella cheese and the grated parmesan cheese until completely melted and creamy.
4. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the pasta, cover for 5 minutes until melted and bubbly, and serve warm with a final garnish of fresh sage leaves.

Tips

• Stir the pasta gently halfway through the cooking time to ensure even softening.
• Add a splash of warm vegetable broth before serving if the sauce thickens too much while sitting.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.