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.

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

DIRECTIONS:

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.