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There’s something magical about coming home to the smell of creamy pasta after a long day. This Slow Cooker Spinach and Mushroom Pasta Alfredo is one of those recipes that feels like a warm hug in a bowl. The mushrooms soak up all that garlicky, buttery goodness, the spinach adds a fresh pop of color, and the Alfredo sauce wraps everything in rich, velvety comfort. I first made this on a rainy afternoon, letting it bubble away while I caught up on chores, and by dinnertime the house smelled like an Italian café. Now, it’s my go-to when I want something easy, hearty, and just a little indulgent—without spending hours in the kitchen.
Ingredients:
- 12 oz (340 g) penne or fettuccine pasta, uncooked
- 2 cups sliced mushrooms
- 3 cups fresh spinach
- 3 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter
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Instructions:
- In your slow cooker, add mushrooms, garlic, broth, cream, butter, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 3 hours or until mushrooms are tender.
- Stir in pasta, making sure it’s submerged in liquid. Cover and cook on HIGH for 25–35 minutes, stirring once, until pasta is just tender.
- Add spinach and Parmesan cheese. Stir until spinach wilts and sauce thickens.
- Serve warm, garnished with extra Parmesan if desired.
Note:
You can swap the fresh spinach for frozen—just thaw and drain well before adding. For extra protein, stir in cooked chicken, shrimp, or crispy bacon at the end. If you prefer a thicker sauce, let the pasta sit in the slow cooker on warm for 5–10 minutes before serving.
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