Easy Crockpot Boursin Sausage Pesto Farfalle Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality pesto, preferably refrigerated from the produce section, as it has a brighter, fresher taste than shelf-stable jars. If you want to make your own, blend basil, pine nuts, garlic, Parmesan, and olive oil.

The Boursin cheese is essential for the creamy texture; don't substitute it with plain cream cheese without adding extra herbs and garlic, as the flavor profile will be different.

This dish is forgiving, so feel free to adjust the amounts of spinach or pesto to your liking. If you prefer a saucier pasta, add an extra splash of broth before serving.

For a crispy topping, transfer the finished pasta to a broiler-safe dish, sprinkle with extra fontina, and broil for 2-3 minutes until golden and bubbly. Just be cautious with the slow cooker insert if it's not broiler-safe.

Variations

• Spicy Sausage Version: Use hot Italian sausage instead of sweet for a fiery kick. Add a pinch of red pepper flakes with the pesto to amplify the heat. The creamy Boursin and fontina balance the spice beautifully.
• Vegetarian Option: Replace the sausage with sautéed mushrooms and extra spinach. Use a vegetarian pesto and ensure the cheeses are rennet-free. The mushrooms add a meaty texture that satisfies.
• Pesto Swap: Try sun-dried tomato pesto or arugula pesto for a different flavor profile. Sun-dried tomato pesto adds a sweet, tangy note, while arugula pesto brings a peppery bite.
• Add Veggies: Layer in sliced zucchini, bell peppers, or cherry tomatoes with the other ingredients. They will soften and release moisture, adding extra flavor and color to the dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Add a splash of water or broth when reheating to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the sauce. Avoid boiling to prevent the pasta from becoming mushy.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of water or broth when reheating to restore the creamy texture. Reheat gently in the microwave or on the stovetop until warmed through.

You can brown the sausage and chop any vegetables a day ahead, storing them in the refrigerator. When ready to cook, simply layer all the ingredients in the slow cooker and proceed with the recipe.

You can also assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate, then place it in the slow cooker base and cook as directed the next day. Add 15-20 minutes to the cooking time if starting from cold.

Serving ideas

Serve this creamy pasta hot, straight from the slow cooker, with a simple green salad dressed in lemon vinaigrette to cut through the richness. Crusty bread is also a great accompaniment for sopping up any extra sauce.

For a complete meal, add a side of steamed broccoli or roasted asparagus. The dish is hearty enough to stand alone, but these sides make it feel like a feast.

This recipe makes excellent leftovers for lunch the next day. The flavors continue to meld, and the pasta remains creamy when reheated. You can also portion it into individual containers for easy grab-and-go meals. If you're feeding a crowd, this recipe easily doubles; just ensure your slow cooker is large enough to hold the extra volume without overflowing.

Frequently asked questions

Recipe card

Easy Crockpot Boursin Sausage Pesto Farfalle

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb browned sweet Italian pork sausage crumbles
• 8 oz bow-tie farfalle pasta
• 4 cups fresh baby spinach leaves
• 1/2 cup Genovese basil pesto
• 1 wheel garlic-and-fine-herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the browned sweet Italian sausage crumbles in an even layer at the bottom of a 6-quart slow cooker. Scatter the farfalle pasta over the sausage, then add the fresh baby spinach leaves. Spoon the basil pesto over the spinach and pasta, spreading it as evenly as possible.
2. Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Sprinkle the shredded Italian fontina cheese evenly over the top, covering the Boursin and the other ingredients.
3. Cover the slow cooker with its lid and cook on low for 3 to 4 hours, until the pasta is tender and the cheese is fully melted and bubbling. Do not open the lid during the first 2 hours to keep the heat steady.
4. After 3 hours, remove the lid and stir the mixture well, ensuring the Boursin is fully incorporated into a creamy sauce. Check that the pasta is cooked al dente and the sausage is heated through. If needed, cover and cook for another 30 minutes.
5. Spoon the creamy pasta onto a warm serving plate or bowl. Use a large serving spoon to lift the pasta from the slow cooker, letting any extra sauce drip back. Serve immediately while hot and bubbling.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

42 g

Fat

36 g

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