Slow Cooker Spinach and Mushroom Pasta Alfredo

Directions

1. Break the fettuccine pasta in half and place it in the bottom of your slow cooker.

2. In a saucepan over medium heat, melt the butter. Whisk in the heavy cream, milk, garlic powder, onion powder, black pepper, and salt until well combined.

3. Pour the cream mixture over the pasta, ensuring the noodles are coated and submerged.

4. Add the sliced mushrooms and fresh spinach on top.

5. Cover and cook on low for 2–3 hours, or until the pasta is tender.

6. Stir in the grated Parmesan cheese until fully melted and smooth.

7. Let the pasta rest for 10–15 minutes to allow the sauce to thicken and the flavors to meld.

Serve hot, garnished with chopped parsley.

Variations & Tips

• Protein boost: Add cooked chicken breast or shrimp during the last 30 minutes of cooking.

• Spice it up: A pinch of red pepper flakes in the cream mixture adds a gentle kick.

• Dairy-free version: Substitute butter, cream, and milk with plant-based alternatives like coconut milk and vegan butter.

• Pasta swap: Try penne, rotini, or your favorite pasta shape for a fun texture change.