Pasta and Liquid:
- 8 oz (about 4 cups) dry short pasta (penne, rotini, or shells)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
Seasonings and Cheese:
- 2 tablespoons olive oil or melted butter
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional, for heat)
- 1 cup grated Parmesan cheese, divided
👩🍳 Step-by-Step Instructions
Step 1: Prepare and Layer the Vegetables
Lightly coat a 4–6 quart slow cooker with cooking spray or a thin layer of oil. Spread the chopped onion, broccoli florets, sliced carrots, bell peppers, cherry tomatoes, and frozen peas evenly across the bottom of the slow cooker. Drizzle with olive oil or melted butter. Sprinkle the minced garlic, Italian seasoning, dried basil, salt, black pepper, and red pepper flakes over the vegetables.
Step 2: Add the Pasta
Scatter the uncooked pasta evenly over the vegetable layer. Do not stir—this helps the pasta cook evenly without becoming mushy.
Step 3: Mix and Pour the Sauce
In a medium bowl, whisk together the vegetable or chicken broth, heavy cream (or half-and-half), and ¾ cup of the grated Parmesan cheese until combined. Carefully pour the liquid mixture over the pasta, ensuring most of the pasta is submerged. Gently press down any pieces sticking above the liquid to encourage even cooking.
