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Creamy, cozy, and practically cooks itself
Let me just say this: I never meant to become someone who throws pasta in a slow cooker. Honestly. But somewhere between working, folding laundry, and wondering why there’s glitter on the dog, I realized something — if the food’s good and dinner is ready without me hovering over the stove for 45 minutes? Count. Me. In.
This Slow Cooker Spinach and Mushroom Pasta Alfredo is everything I love in a dinner. It’s creamy, rich, packed with flavor, and thanks to the mushrooms and spinach, it feels kind of elevated. You know? Like something you’d order at a cozy Italian place with mismatched candle holders and big glass carafes of house wine.
But the best part? You dump everything into your slow cooker, stir a little here and there, and by the time the day’s done — boom. Dinner’s served. And it’s a good one.
Why This Recipe Is a Weeknight Hero
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Creamy Alfredo flavor with almost zero hands-on work
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Vegetarian, but hearty enough that no one asks “where’s the meat?”
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Packed with spinach and mushrooms for depth and color
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Great for feeding picky eaters and impressing dinner guests
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You can fancy it up or keep it as-is — it’s flexible like that
What You’ll Need
Nothing too fancy, promise:
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8 oz fettuccine – Break it in half so it fits in the pot
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2 tbsp butter – Salted or unsalted, you do you
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1 cup heavy cream – The soul of Alfredo
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1 cup milk – Whole milk is best, but any will work
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp black pepper
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½ tsp salt
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8 oz mushrooms, sliced – I like cremini, but white button works too
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2 cups fresh spinach – Roughly chopped if the leaves are big
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1 cup grated Parmesan cheese – The real stuff melts best
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Chopped parsley – Optional, but pretty
Let’s Cook (But Let the Slow Cooker Do Most of It)
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Get the pasta in there
Break the fettuccine in half and lay it in the bottom of your greased slow cooker. It won’t look glamorous. That’s okay. -
Make the sauce
In a saucepan, melt the butter over medium heat. Whisk in the cream, milk, garlic powder, onion powder, salt, and pepper until it’s smooth and warmed through. No need to boil — just make sure it’s cozy and well-blended. -
Pour and layer
Pour the cream mixture over the pasta. Give it a gentle wiggle so the noodles are mostly covered. Then toss the sliced mushrooms and spinach on top. (The spinach will look like a lot. It’s not. It shrinks down like magic.) -
Cover and cook
Put the lid on and cook on LOW for 2–3 hours. Check around the 2-hour mark — depending on your slow cooker, the pasta might be ready sooner. -
Add the cheese
Stir in the Parmesan once the pasta is tender. It’ll melt into the sauce and make everything creamy and glorious. -
Let it sit
Give it about 10–15 minutes to rest before serving. The sauce thickens a bit more, and the flavors get all snuggled up together.
How to Serve It (Besides Eating Straight from the Pot)
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A crisp green salad with vinaigrette keeps things light
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Garlic bread or a slice of crusty baguette for saucy scooping
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A glass of white wine — Pinot Grigio if you’re feeling fancy
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A cozy sweater and your favorite show (optional, but encouraged)
Tweaks & Twists (Because We All Like to Play)
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Add protein – Toss in cooked chicken, shrimp, or even Italian sausage during the last 30 minutes.
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Turn up the heat – A pinch of red pepper flakes in the sauce adds a lovely little kick.
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Make it dairy-free – Swap in coconut milk and vegan butter, and use your favorite dairy-free cheese.
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Switch the pasta – Try rotini, penne, or even linguine. You might need to adjust cook time just a tad.
Note: If your slow cooker runs hot, check earlier so your pasta doesn’t overcook and turn to mush.
Final Thoughts from a Tired Cook with a Happy Belly
This dish is warm, comforting, and makes you feel like you put in way more effort than you actually did — which, if you ask me, is the best kind of meal. It’s the kind of dinner you serve when you want everyone to feel full, happy, and maybe just a little impressed.
If you try it, come back and tell me how it went. Did you throw in shrimp? Did your kids eat the spinach without protest? Did you accidentally eat a second bowl? (Same.) I always love hearing what happens when my recipes land in someone else’s kitchen.
Slow Cooker Spinach and Mushroom Pasta Alfredo
Ingredients
- 8 oz fettuccine pasta broken in half
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 8 oz sliced mushrooms
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- chopped parsley for garnish
Instructions
- Break the fettuccine pasta in half and place it in the bottom of your slow cooker.
- In a saucepan, melt the butter over medium heat. Whisk in the heavy cream, milk, garlic powder, onion powder, black pepper, and salt until well combined.
- Pour the cream mixture over the pasta in the slow cooker, ensuring the pasta is coated and submerged.
- Add the sliced mushrooms and fresh spinach on top of the pasta.
- Cover and cook on low for 2–3 hours, or until the pasta is tender.
- Stir in the grated Parmesan cheese until melted and smooth.
- Let the pasta sit for an additional 10–15 minutes to allow the flavors to meld.
- Serve hot, garnished with chopped parsley.