Slow-Cooker Creamy Tomato & Basil Pasta 

Ingredients

Cook time: 2–3 hours (High) or 4–5 hours (Low)

Servings: 6–8

•  500g Small pasta (like ditalini, orecchiette, or macaroni)

• 3 cups Vegetable or chicken broth

• 1 cup Heavy cream (or half-and-half)

• 1 pint Cherry tomatoes

• 3 cloves Garlic, minced

• 1/2 cup Parmesan cheese, grated

• 1 tbsp Olive oil

• 1 tsp Dried Italian herbs

• Salt and freshly cracked black pepper to taste

• Fresh basil leaves for garnish

Instructions

1. Combine: In the slow cooker, combine the uncooked pasta, broth, heavy cream, cherry tomatoes, garlic, olive oil, dried herbs, salt, and pepper. Stir well.

2. Cook: Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, stirring once halfway through. The pasta should be tender and the sauce creamy.

3. Finish: Stir in the Parmesan cheese until melted and the sauce has thickened slightly.

4. Serve: Garnish generously with fresh, torn basil leaves and an extra crack of black pepper before serving.