A delightful blend of flavors and textures that come together effortlessly in a slow cooker, making it the perfect solution for busy weeknights or cozy family dinners.
Ingredients
Scale:
12 ounces farfalle pasta
2 cups vegetable broth
1 cup heavy cream
1 cup diced tomatoes (canned or fresh)
1 cup frozen mixed vegetables (peas, carrots, and corn)
Instructions
Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or a drizzle of olive oil to prevent sticking.
Add the Pasta: Pour the farfalle pasta into the slow cooker, spreading it evenly across the bottom.
Combine the Liquids: In a separate bowl, whisk together the vegetable broth and heavy cream until well combined. Pour this mixture over the pasta.
Add the Veggies: Gently fold in the diced tomatoes and frozen mixed vegetables.
Cook: Cover the slow cooker and set it on low. Let it cook for about 4 hours, or until the pasta is tender.
Final Touches: Once done, check the consistency. If it seems too thick, stir in a splash more of broth or cream.
Serve: Ladle the farfalle into bowls and enjoy it warm! For an extra touch, sprinkle grated Parmesan cheese or fresh herbs on top.
