Here’s a simple way to make Spinach and Pasta in a Slow Cooker—creamy, hearty, and super easy:
🥬 Ingredients
- 8 oz (about 225 g) pasta (penne, rotini, or shells work best)
- 4 cups fresh spinach (or 1 package frozen spinach, thawed & drained)
- 2–3 cups vegetable or chicken broth
- 1 cup milk or cream
- 1 cup shredded cheese (mozzarella, cheddar, or a mix)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- Salt, pepper, and optional Italian seasoning to taste
Optional additions: mushrooms, cherry tomatoes, cooked chicken, or cooked sausage.
🥄 Instructions
- Prep aromatics: Sauté onion and garlic in olive oil or butter for a few minutes until soft.
- Add to slow cooker: Transfer onion and garlic to the slow cooker. Add broth, milk, pasta, and seasonings. Stir well.
- Cook pasta: Cover and cook on low for 2–2.5 hours or on high for 1–1.5 hours, stirring occasionally. Cooking times vary depending on pasta type.
- Add spinach and cheese: About 10–15 minutes before serving, stir in spinach and shredded cheese. Cover and cook until spinach is wilted and cheese is melted.
- Serve hot: Garnish with extra cheese or fresh herbs if desired.
💡 Tips
- Use slightly undercooked pasta because it will continue to cook in the slow cooker.
- Stir occasionally to prevent pasta from sticking or clumping.
- Creamy versions: add a dollop of cream cheese or a splash of heavy cream for extra richness.
- For a vegan option, use plant-based milk and cheese.
If you like, I can also give a version with a tomato-based sauce, so it’s like a slow-cooked spinach pasta primavera in one pot.
Do you want me to do that?
