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Slow Cooker Spinach and Mushroom Pasta Alfredo

Creamy, comforting pasta made effortlessly in the slow cooker. This rich Alfredo combines earthy mushrooms and nutritious spinach for a decadent yet simple meal that practically cooks itself!  
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Main-course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 8 oz fettuccine pasta
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 oz sliced mushrooms
  • 2 cups fresh spinach
  • 1 cup grated Parmesan cheese
  • Chopped parsley for garnish

Method
 

  1. Prepare the Pasta Base
  2. Break the fettuccine pasta in half and arrange it evenly across the bottom of your slow cooker. Breaking the pasta helps it fit properly and ensures even cooking throughout the slow cooking process.
  3. Create the Alfredo Sauce
  4. In a saucepan, melt the butter over medium heat. Once melted, gradually whisk in the heavy cream and milk until combined. Add the garlic powder, onion powder, black pepper, and salt, whisking continuously to create a smooth, well-seasoned base sauce.
  5. Combine Ingredients in Slow Cooker
  6. Pour the prepared cream mixture over the pasta in the slow cooker, making sure all pasta is coated and submerged in the liquid. This ensures the pasta will cook evenly and absorb the flavors of the sauce.
  7. Add Vegetables
  8. Spread the sliced mushrooms and fresh spinach on top of the pasta mixture. Placing them on top allows them to steam gently without overcooking, preserving their texture and nutrients.
  9. Slow Cook
  10. Cover the slow cooker and cook on low heat for 2-3 hours, or until the pasta reaches your desired tenderness. The slow cooking process allows the flavors to develop and the sauce to thicken naturally.
  11. Incorporate Cheese
  12. Once the pasta is tender, stir in the grated Parmesan cheese until completely melted and the sauce is smooth and creamy. The residual heat will melt the cheese perfectly without causing it to separate.
  13. Rest Before Serving
  14. Allow the pasta to sit for an additional 10-15 minutes with the slow cooker turned off. This resting period helps the sauce thicken to the perfect consistency and allows all flavors to meld together beautifully.
  15. Serve
  16. Portion the pasta into bowls and garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while hot.

Notes

  • For added protein, consider adding cooked chicken or shrimp during the last 30 minutes of cooking.
  • Fresh garlic (2-3 cloves, minced) can be substituted for garlic powder for a more intense flavor.
  • To prevent pasta from sticking, stir once or twice during cooking if possible.
  • The sauce will continue to thicken as it cools, so serve promptly.
  • For a lighter version, half-and-half can be substituted for the heavy cream.