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–+ servings

Slow Cooker Spinach and Mushroom Pasta Alfredo

This creamy, comforting pasta Alfredo brings together fresh spinach, earthy mushrooms, and tender fettuccine in a slow cooker for an easy yet elegant meal. Rich with Parmesan and perfect for busy weeknights or meatless Monday dinners.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Comfort Food, Dinner, Main Dish, Meatless Meals, Slow Cooker
Cuisine American, Italian-Inspired
Servings 4
Calories 510 kcal

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.

Notes

For a protein boost, add cooked chicken breast or shrimp during the last 30 minutes of cooking. Prefer a little heat? Add red pepper flakes to the cream mixture. To make it dairy-free, substitute with plant-based cream and milk alternatives. Try different pastas like penne or rotini for a fun texture change.

Nutrition

Calories: 510kcal
Keyword alfredo pasta, mushrooms, slow cooker, spinach, Vegetarian
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