Slow Cooker Spinach and Mushroom Pasta Alfredo

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  • 12 ounces pasta (penne or rigatoni work great)

  • 8 ounces fresh mushrooms, sliced

  • 3 cups fresh spinach

  • 3 cups heavy cream or half-and-half

  • 1 cup grated Parmesan cheese

  • 3 cloves garlic, minced

  • 1 small onion, finely chopped

  • 2 tablespoons butter

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

How to Make It

  1. Prepare the Base: In the slow cooker, combine the butter, garlic, onion, mushrooms, heavy cream, and half of the Parmesan cheese. Stir well.

  2. Cook Slowly: Cover and cook on low for about 3 hours, stirring occasionally, until the mushrooms are tender and the sauce thickens slightly.

  3. Add Pasta and Spinach: Stir in the pasta and spinach. Make sure the pasta is submerged in the sauce. Cover and cook for another 30-40 minutes on low, or until the pasta is tender and the spinach has wilted.

  4. Finish with Cheese: Stir in the remaining Parmesan cheese and season with salt and pepper to taste.

  5. Serve: Garnish with fresh parsley if desired, and serve hot for a comforting, creamy meal.

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