This 5-ingredient slow cooker spring dessert is one of those quirky little recipes that somehow just works. Dry bowtie pasta simmers low and slow in sweet, creamy goodness until it turns soft and pudding-like, almost like a cross between rice pudding and bread pudding. It’s the kind of dish you can dump together in minutes on a busy spring afternoon, then forget about until it’s time to serve dessert to family or friends. It feels a little nostalgic and homey—very Midwestern potluck—while still being just different enough that everyone will be asking how you made it.
Serve this warm straight from the slow cooker, spooned into small bowls and topped with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh spring berries—like sliced strawberries or raspberries—are wonderful on top and brighten up the creamy sweetness. A sprinkle of cinnamon or nutmeg over each serving adds a cozy touch. This dessert pairs nicely with coffee or hot tea for the grown-ups and cold milk for the kids. If you’re hosting friends, set out a little topping bar with chopped nuts, extra berries, and chocolate chips so everyone can dress up their own bowl.
5-Ingredient Slow Cooker Bowtie Dessert PuddingServings: 6
Ingredients
2 cups dry uncooked bowtie (farfalle) pasta
3 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking.
Pour the dry, uncooked bowtie pasta into the bottom of the slow cooker, spreading it into an even layer so it matches the process shot of pasta covering the base.
In a medium bowl or large measuring cup, whisk together the milk, heavy cream, granulated sugar, and vanilla extract until the sugar is mostly dissolved.
Slowly pour the milk mixture over the dry bowtie pasta in the slow cooker, making sure all of the pasta is submerged. Gently press down any pieces that are floating on top.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, stirring every 45 minutes to 1 hour to keep the pasta from clumping and to help it cook evenly.
After about 2 1/2 hours, check the texture: the pasta should be very soft and the mixture thick and creamy, like a loose pudding. If it seems too thin, continue cooking on LOW for another 20–30 minutes, stirring once more.
Turn off the slow cooker and let the dessert sit, covered, for 10–15 minutes to thicken slightly as it cools. It will continue to set as it stands.
Serve warm in small bowls, adding your favorite toppings like fresh berries, whipped cream, or a little cinnamon if you’d like. Store any leftovers in a covered container in the refrigerator and rewarm gently with a splash of milk if it thickens too much.
Variations & Tips
For a lighter version, you can use 2% milk in place of whole milk and swap half of the heavy cream for additional milk, keeping in mind the dessert will be a bit less rich and slightly looser. If your family loves spice, add 1 teaspoon ground cinnamon or 1/4 teaspoon nutmeg to the milk mixture before pouring it over the pasta. For a springy citrus twist, stir in 1–2 teaspoons of fresh lemon zest along with the vanilla. Kids who are chocolate fans might enjoy 1/2 cup mini chocolate chips stirred in during the last 10–15 minutes of cooking so they get soft but don’t completely disappear. You can also add 1/2 cup of raisins or dried cranberries at the beginning for a more rice-pudding-style dessert. For picky eaters who might be unsure about pasta as dessert, serve it with familiar toppings—like a scoop of vanilla ice cream and a drizzle of chocolate syrup—so it feels more like a sundae. Food safety tips: Because this dessert contains dairy, do not leave it sitting out at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container so they cool more quickly. Reheat leftovers thoroughly until steaming, and add a splash of milk if the pudding has thickened too much in the fridge. Always cook this recipe on LOW as directed; cooking on HIGH may cause the dairy to curdle or scorch on the bottom of the slow cooker.
