Slow Cooker Butternut Squash and Chickpea Pasta

• porsjoner: 4 servings

Ingredienser

1 cup dry chickpeas

3 cups cubed butternut squash (1 small squash or about 10-12 oz pre-cubed)

2 1/2 cups vegetable broth

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried dried sage

1 teaspoon salt

1 cup heavy cream

12 oz pasta noodles (I used Ditalini)

Asiago cheese (optional for serving)

Fresh basil (optional for serving)

Fremgangsmåte

Add chickpeas to slow cooker pot and cover with water. Don't turn it on, rather let it soak overnight and then drain in the morning

Add cubed butternut squash to soaked and drained chickpeas

Add broth and seasonings and cover and cook on high for 3-4 hours or low for 6-8 until chickpeas are tender

Stir well to break down squash and it will become smooth

Add cream and stir until well combined

Boil pasta noodles according to package directions (however, reduce cooking time by 3-4 minutes)

Drain pasta and add to slow cooker

Return slow cooker to high heat for about 20 minutes or until pasta is finished cooking and sauce has thickened

Serve with shredded asiago cheese and fresh basil or as desired