Difficulty Medium
Cook Time 3 hours 30 min
Heat Medium 🌶🌶
This crockpot pasta brings together flaky smoked salmon, tangy feta, and burst cherry tomatoes in a rich, Mediterranean-inspired sauce that practically cooks itself. The pickled onions and jalapeños add just the right kick to balance all that creamy goodness.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 12 oz smoked salmon, flaked into chunks 1½ cups crumbled feta cheese ¼ cup olive oil 3 tablespoons butter 2 jalapeños, sliced 3 cups cherry tomatoes 8 cloves garlic, peeled and smashed 2 red bell peppers, diced ½ cup pickled red onions 4 cups fresh spinach 1 teaspoon black pepper ¼ cup fresh basil, chopped 2 teaspoons Italian seasoning 2 tablespoons honey 1 lb protein rotini pasta 2 cups water or vegetable broth Directions 1 Add olive oil, butter, cherry tomatoes, garlic cloves, red peppers, jalapeños, Italian seasoning, black pepper, and honey to the crockpot. Stir to combine. 2 Cover and cook on low for 3-4 hours or high for 2 hours, until tomatoes are bursting and garlic is soft. 3 Mash some of the tomatoes and garlic with the back of a spoon to create a chunky sauce. Add the dry pasta and water or broth, stirring to submerge the pasta. 4 Cover and cook on high for 30-45 minutes, stirring occasionally, until pasta is tender. 5 Stir in the spinach and let it wilt for 5 minutes, then gently fold in the smoked salmon, feta, pickled red onions, and fresh basil. 6 Let stand for 5 minutes before serving. Adjust seasoning with salt and pepper if needed.
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