This 5-ingredient slow cooker springtime bowtie pasta is the kind of easy comfort food that fits right into a busy day on the farm or in town. You simply dump dry bowtie pasta into the slow cooker, pour over a creamy white sauce, and let it all mingle with tender green peas until everything is silky and cozy. It reminds me of the simple casseroles our mothers used to make in church basements—just a handful of pantry staples, a little patience, and a lot of love. This is the dish you put on when you want something warm, familiar, and family-pleasing without fussing at the stove.
Serve this creamy bowtie pasta straight from the slow cooker with a simple green salad or sliced fresh cucumbers and tomatoes for a bit of crunch. Buttered dinner rolls or garlic toast are perfect for soaking up the extra sauce. If you like, add a dish of cottage cheese or a small fruit salad on the side, just like the old potluck tables—everything humble, hearty, and meant to be shared.
5-Ingredient Slow Cooker Springtime Bowtie PastaServings: 6
Ingredients
12 ounces uncooked bowtie (farfalle) pasta
3 cups low-sodium chicken broth
1 (10.5-ounce) can cream of mushroom soup
1 cup frozen green peas (no need to thaw)
1 cup shredded Parmesan cheese, plus extra for serving if desired
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help keep the pasta from sticking.
Pour the uncooked bowtie pasta into the bottom of the slow cooker and spread it into an even layer. This is your foundation.
In a medium bowl, whisk together the chicken broth and cream of mushroom soup until you have a smooth, creamy white mixture with no big lumps.
Pour the creamy broth mixture evenly over the dry pasta, making sure most of the pasta is moistened. Gently press down any pieces that are sitting high and dry so they’re mostly submerged in liquid.
Sprinkle the frozen peas over the top. Do not stir too much; just nudge them so they settle slightly into the sauce. You want to see those bright green specks peeking through the creamy mixture.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the pasta is tender but not mushy. Avoid lifting the lid during the first 1 1/2 hours so the heat and moisture stay trapped inside.
Once the pasta is just tender, quickly remove the lid and sprinkle the shredded Parmesan cheese over the top. Gently fold everything together, turning from the bottom so the pasta, peas, and sauce are well combined and the cheese melts into a silky, creamy coating.
If the mixture seems a bit loose, let it sit covered on WARM for 10 to 15 minutes; the pasta will soak up a little more sauce. If it seems too thick, stir in a splash of warm broth or a spoonful of hot water until it loosens to your liking.
Taste and adjust with a pinch of salt and freshly ground black pepper if you like, then serve hot, with extra Parmesan on the table for anyone who wants a little more richness.
Variations & Tips
For a meatier version, stir in 1 to 1 1/2 cups of cooked, diced ham or shredded rotisserie chicken when you add the Parmesan cheese; let it sit on WARM for about 10 minutes so the meat heats through. If you prefer a different cream soup, cream of chicken or cream of celery both work nicely and give a slightly different old-fashioned flavor. To make it more colorful, you can swap the peas for a frozen mixed vegetable blend—just keep the total amount to about 1 cup so the pasta still cooks evenly. For a richer sauce, replace 1/2 cup of the chicken broth with 1/2 cup of half-and-half or whole milk, but add the dairy during the last 30 minutes of cooking to keep it from curdling. If your slow cooker runs hot and you notice the pasta softening too quickly, check at the 1 1/2-hour mark and switch to WARM once it’s just tender; every slow cooker is a little different, and part of the wisdom is learning how yours behaves. Leftovers reheat best with a splash of broth or milk stirred in to loosen the sauce before warming on low heat.
