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.
Want This Recipe Later?
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
Serving: 1servingCalories: 613kcalCarbohydrates: 48.8gProtein: 21gFat: 37.3gSaturated Fat: 23.3gTrans Fat: 0.8gCholesterol: 122mgSodium: 675mgFiber: 2.8gSugar: 5g