I’ve been making an effort to incorporate more meatless dishes into my family’s regular rotation lately. As I have also been crazy obsessed with my slow cooker, I was beyond thrilled to try out this Pesto Veggie Slow Cooker Pasta! Since my basil is doing great in the garden right now, I decided to make my own pesto for this recipe. You can find that recipe here: Homemade Basil Pesto.
This recipe is really quick and is full of high-protein beans and healthy vegetables. Begin by chopping up two bell peppers, I used red and orange, and thinly slicing one medium onion. Mince 5 cloves garlic. Add these to a 6 quart slow cooker, along with two 15.5 oz cans cannelllini beans (rinsed), one 14.5 oz can stewed tomatoes (undrained), 4 teaspoons Italian seasoning, and 1 teaspoon freshly ground black pepper.
Pour one cup water over veggies and stir well to combine. Cover and cook on low for 7-9 hours or high for 3.5 – 4.5 hours. I cooked mine on high for 3.5 hours. When it is almost finished, prepare 12 ounces penne pasta according to the package directions.
When the dish has finished cooking, transfer it using a slotted spoon to a large bowl. Add your prepared pesto and pasta. Stir to combine.
Top each serving with a little shaved Parmesan cheese and enjoy!