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As autumn paints the landscape with vibrant hues of orange and gold, the season beckons us to savor hearty, comforting meals that reflect its bounty. One such dish that embodies the essence of fall is the Fall Harvest Crockpot Pasta with Roasted Garlic. This recipe is a delightful fusion of seasonal ingredients, offering a warm embrace with every bite. With its combination of rustic pasta, savory roasted garlic, and an array of nutrient-rich vegetables, this dish is not only a celebration of autumn flavors but also a nourishing option for families seeking comfort during the cooler months.

Fall Crockpot Pasta with Roasted Garlic

Embrace the flavors of fall with this delicious Fall Harvest Crockpot Pasta featuring roasted garlic. This comforting dish combines rustic pasta, savory roasted garlic, and seasonal vegetables like butternut squash and greens for a nourishing meal perfect for cozy nights. It's easy to prepare in a crockpot, making it a hassle-free choice for busy families. Enjoy the warm embrace of autumn flavors while creating lasting memories around the dinner table!
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Ingredients
  

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

1 whole head of garlic

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

2 cups vegetable broth

1 can (14.5 ounces) diced tomatoes, with their juices

1 medium onion, finely chopped

1 cup butternut squash, peeled and cut into ½-inch cubes

1 cup fresh kale or spinach, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional, for heat)

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).

      - Slice the top off the head of garlic to reveal the individual cloves.

        - Drizzle the exposed cloves with 1 tablespoon of olive oil and wrap the garlic in aluminum foil.

          - Roast in the oven for 30-35 minutes, or until the cloves are soft and lightly caramelized.

            - Allow to cool, then squeeze the roasted cloves into a bowl and mash them with a fork until smooth.

              Prep the Crockpot:

                - In the slow cooker, combine the mashed roasted garlic, balsamic vinegar, vegetable broth, diced tomatoes (including their juices), chopped onion, cubed butternut squash, dried thyme, oregano, and optional red pepper flakes.

                  - Stir the mixture well to ensure all ingredients are evenly combined.

                    Cook:

                      - Cover the crockpot with its lid.

                        - Cook on low for 4-5 hours or on high for 2-3 hours, until the butternut squash is tender and the flavors have melded wonderfully.

                          Add Pasta & Greens:

                            - Approximately 30 minutes before you plan to serve, stir in the uncooked pasta and the chopped kale or spinach.

                              - Check the consistency, adding a splash more vegetable broth or water if needed to ensure the pasta has plenty of liquid to cook properly.

                                Final Touches:

                                  - Once the pasta is al dente and all ingredients are heated through, mix in ½ cup of grated Parmesan cheese.

                                    - Season with salt and pepper according to taste.

                                      Serve:

                                        - Ladle the pasta into bowls, garnishing with additional grated Parmesan cheese and freshly chopped basil or parsley, if desired.

                                          - Enjoy the warmth and comforting flavors of this cozy fall dish!

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