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Spaghetti in a slow cooker

Slow Cooker Spaghetti with Herb and Garlic Sauce

Fast, simple, budget-friendly, made from everyday ingredients! Slow cooker spaghetti is a recipe that comes to the rescue when you can't cook on a stove — in a dorm or at a cottage. In a slow cooker you can not only cook the pasta but also make a fragrant herb sauce.

Maria

Recipe author

Composition / ingredients

Servings:

Spaghetti

300

Olive oil

Salt

Parsley (5-6 sprigs)

Dill (5-6 sprigs)

Garlic

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 10 g

Fats 13 % 10 g

Carbohydrates 74 % 56 g

353 kcal

GI: 4 / 96 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you cook spaghetti in a slow cooker? Gather the ingredients. You'll only need a small set — besides the pasta, use any fresh herbs you like or have on hand, plus garlic. I'm using parsley and dill; basil works great too. You can use less garlic to suit your taste.
Step 2:

First, make the sauce. How do you make the sauce? Wash the herbs under running water, dry them well with paper towels, and chop them finely.
Step 3:

Peel the garlic and mince it however you like — with a knife or through a press.
Step 4:

On the slow cooker, choose a setting suitable for frying (Fry, Bake, or Stew) and pour in the olive oil. Instead of olive oil, you can use any vegetable oil suitable for frying. Add the garlic and herbs. Cook them for 5 minutes, stirring, with the lid open. Salt the sauce to taste.
Step 5:

Transfer the sauce to a separate container.
Step 6:

Pour water into the slow cooker bowl. Bring it to a boil on a suitable setting (Pasta, Boil, Steam). Add salt, then the spaghetti. Cook with the lid closed for 5–6 minutes. Then drain the water, tipping the spaghetti into a colander, and return it to the bowl. Add the sauce and warm the pasta with it, stirring, for another 2–3 minutes. Serve right away. Enjoy!

This was my first time cooking pasta in a slow cooker, so I slightly misjudged the timing and it came out soft. In fact, pasta should be a little undercooked. A guide of ours in Italy let me in on this secret. There, they don't serve mushy, overcooked pasta. It should be slightly firm — that way it won't make you gain weight, since the body burns a lot of calories digesting it.
Keep in mind that the cooking time and setting given in the recipe are approximate. All slow cookers work differently, and even identical models from the same maker can have their quirks. Before making a dish that's new to you in a slow cooker, read its manual carefully, then practice by first cooking dishes you know well and later new ones, dialing in the setting and time for your own machine.
For how to cook pasta properly, how to cook it al dente, how to choose a quality product to avoid disappointment, and much more, read the article "Pasta — the finer points of choosing and the secrets of cooking it."
Since everyone's preferred level of salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for instance).