Crockpot Boursin Kielbasa Pesto Farfalle: 5-Ingredient Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality smoked kielbasa with a good smoky taste. Slicing it diagonally increases the surface area, which allows more of the sausage to caramelize and release its juices into the sauce.

If you have time, you can sear the kielbasa in a hot skillet for a few minutes before adding it to the slow cooker, but this is optional and adds extra flavor.

To prevent the pasta from becoming mushy, check it at the minimum cooking time and avoid stirring until the pasta is tender. The slow cooker's heat can vary, so use a timer.

If the sauce seems too thick, a splash of warm water or chicken broth can loosen it. For a richer sauce, you can stir in an extra tablespoon of pesto or a pat of butter at the end.

Variations

• Spicy Sausage Swap: Replace the smoked kielbasa with spicy andouille sausage or add a pinch of red pepper flakes to the pesto for a kick. The smoky heat pairs well with the creamy cheeses and basil.
• Vegetarian Version: Omit the kielbasa and add an extra cup of frozen peas or a can of drained chickpeas for protein. The pesto and cheeses still create a rich sauce, and the pasta will be just as satisfying.
• Cheese Variations: Swap the fontina for provolone or low-moisture mozzarella. You can also add a sprinkle of grated Parmesan on top before serving for extra savory depth.
• Add Mushrooms: Stir in 8 oz of sliced cremini mushrooms along with the spinach. They will cook down and add an earthy flavor that complements the sausage and pesto.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth if needed.

Freezer

Not recommended for freezing due to the creamy sauce. If frozen, thaw in the refrigerator and reheat gently, but texture may change.

Reheat

Reheat in the microwave on medium power in 30-second intervals, stirring between, or in a skillet over medium heat with a splash of water until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so you may want to add a splash of water or broth when reheating. Rewarm gently in the microwave or on the stovetop until piping hot. Do not freeze, as the creamy sauce may separate upon thawing.

You can assemble the entire dish in the slow cooker insert up to 24 hours in advance. Cover and refrigerate, then place the insert in the slow cooker and cook on LOW as directed, adding about 30 minutes to the cooking time.

This is great for busy mornings. Alternatively, you can prepare the kielbasa slices and measure the other ingredients the night before, then assemble in the morning.

Serving ideas

Serve this pasta hot, scooped directly from the slow cooker onto warm plates. The cheese should be stretchy and the sauce creamy. A simple green salad with a light vinaigrette is a refreshing contrast to the rich pasta. Crusty bread is also perfect for sopping up any extra sauce. The dish is hearty enough to be a complete meal on its own.

For a more substantial meal, pair it with roasted vegetables or a simple tomato salad. You can also top each serving with a sprinkle of fresh basil or red pepper flakes for a pop of color and heat.

The pasta is best enjoyed immediately after cooking, as the sauce thickens as it cools. Leftovers can be reheated gently, but the texture will be softer.

Frequently asked questions

Recipe card

Crockpot Boursin Kielbasa Pesto Farfalle: 5-Ingredient Dump Dinner

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa, sliced diagonally into 1/2-inch medallions
• 12 oz farfalle (bow-tie) pasta
• 5 oz fresh baby spinach
• 1 cup prepared basil pesto
• 1 wheel (5.2 oz) garlic and fine herbs Boursin cheese
• 2 cups shredded Italian fontina cheese

Instructions

1. Place the sliced kielbasa medallions in an even layer at the bottom of a 6-quart slow cooker. Scatter the farfalle pasta over the kielbasa, then add the fresh spinach and the basil pesto, spreading the pesto over the pasta and spinach as much as possible. Place the wheel of Boursin cheese in the center of the mixture, then sprinkle the shredded fontina over the top. Do not stir.
2. Cover the slow cooker and cook on the LOW setting for 2 1/2 to 3 hours, until the pasta is tender and the cheese has melted into a creamy sauce. The kielbasa is already fully cooked, so it only needs to heat through and caramelize slightly at the edges. Let it rest for 3 minutes before slicing.
3. Once the pasta is tender, stir the mixture gently to combine the melted Boursin and fontina into a creamy sauce that coats the pasta and kielbasa. The spinach will wilt into the sauce as you stir. If the sauce seems too thick, you can stir in a splash of warm water or chicken broth, but this is usually not needed.
4. Taste a piece of farfalle to ensure it is cooked through but still has a slight bite (al dente). The pasta should not be mushy. If it is still firm, cover and cook for another 15 to 20 minutes on LOW, then check again. The kielbasa should be heated through and slightly caramelized at the edges.
5. Use a large serving spoon to scoop the steaming pasta and sausage onto individual plates. Lift the spoon high to show the cheese stretching. Serve immediately while hot and creamy.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

720

Protein

28 g

Carbohydrates

48 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.