This 5-ingredient slow cooker spring capellini is my kind of weeknight comfort food: it goes in the crockpot at lunchtime and quietly turns into a glossy, golden, creamy tangle of pasta by dinner. It’s a “poor man’s” take on a restaurant-style spring pasta, using budget-friendly pantry staples and just a touch of fresh green to feel seasonal. There’s no standing over the stove, just a warm, steamy pot of tender fine noodles in a velvety sauce when you’re ready to eat, which leaves the afternoon free for ball games, yard work, or just sitting on the porch.
Serve this creamy spring capellini straight from the slow cooker with a simple green salad or sliced cucumbers and cherry tomatoes on the side. A piece of crusty bread, garlic toast, or even buttered toast soldiers is perfect for soaking up the extra sauce. For heartier appetites, you can add a side of rotisserie chicken or grilled sausages. A squeeze of lemon over each bowl and a sprinkle of extra peas or herbs on top make it feel a little more special without adding much work.
5-Ingredient Slow Cooker Spring CapelliniServings: 4
Ingredients
12 oz dry capellini (very thin pasta, also labeled angel hair)
3 cups low-sodium chicken or vegetable broth
1 1/2 cups frozen green peas (no need to thaw)
1 cup heavy cream (or half-and-half for lighter)
1 cup finely shredded Parmesan cheese (plus a little extra for serving, optional)
Directions
Lightly grease the inside of your slow cooker crock with a bit of oil or nonstick spray to help keep the creamy sauce from sticking.
Pour the low-sodium broth and heavy cream into the slow cooker and whisk or stir together until combined.
Add the frozen peas and shredded Parmesan cheese to the liquid. Stir well, making sure the cheese is mostly submerged so it melts evenly.
Break the dry capellini in half so the fine strands fit more easily into the crock. Nestle the pasta into the liquid, gently pressing it down and turning it so most of the strands are coated. It’s okay if a few ends stick up; they will soften as they cook.
Cover the slow cooker and cook on LOW for 1 1/2 to 2 hours. Around the 1-hour mark, open the lid, use tongs or a fork to gently separate and toss the strands, making sure no clumps of pasta are stuck together. Re-cover and continue cooking until the pasta is just tender.
Once the capellini is tender and the sauce looks glossy and creamy, give everything a good stir from the bottom to the top. The sauce will thicken a bit as it stands; if it seems too thick, stir in a splash of warm broth or hot water until it coats the noodles nicely.
Taste and adjust the seasoning with a pinch of salt and freshly ground black pepper if you like (these are optional and not counted in the 5 ingredients).
Serve the creamy spring capellini hot, straight from the slow cooker, with extra Parmesan on top if desired. Keep the slow cooker on WARM for up to 30–45 minutes, stirring occasionally so the pasta stays silky and doesn’t clump.
Variations & Tips
For picky eaters, you can reduce the peas to 1 cup and stir in a handful of mild shredded cheese (like mozzarella) at the end for extra creaminess and a more familiar flavor. If you want more veggies, add a cup of thinly sliced carrots or zucchini along with the peas; just keep total add-ins modest so the pasta still cooks evenly in the liquid. To make it vegetarian, choose vegetable broth and be sure your Parmesan (or a similar hard cheese) is labeled vegetarian. For a bit of protein without changing the 5-ingredient base, you can top individual bowls with leftover shredded chicken, crumbled bacon, or sliced hard-boiled eggs—great for using what you already have. If you prefer a lighter version, swap the heavy cream for half-and-half and use a bit less cheese; the sauce will be thinner but still comforting. Food safety tips: Keep the capellini mixture refrigerated until cooking if you prep it ahead, and don’t leave dairy-based dishes at room temperature for more than 2 hours (or 1 hour if it’s very warm in the kitchen). If adding cooked meats, make sure they are reheated to at least 165°F before serving. Refrigerate leftovers within 2 hours in a shallow container and use within 3 days, reheating gently with a splash of broth or water to loosen the sauce.
