When you’re looking for a comforting, creamy meal that feels indulgent yet nourishing, this Slow Cooker Spinach and Mushroom Pasta Alfredo hits the mark. Inspired by the beloved Italian Alfredo sauce, this slow-cooked version makes dinnertime stress-free without compromising flavor. The earthy mushrooms bring a rich umami profile that balances the velvety cream base, while the fresh spinach adds a bright pop of green and essential nutrients. This dish is ideal for both vegetarians and those simply trying to incorporate more vegetables into their meals. It’s also a wonderful option for entertaining guests or feeding a family after a long day, as it requires minimal hands-on cooking.
Using a slow cooker allows the flavors to develop slowly, creating a delicious harmony between the pasta, cheese, and vegetables. This is a dish that feels both gourmet and homey, making it equally appropriate for a cozy night in or a weekend gathering. Plus, the creamy sauce coats each strand of pasta perfectly, ensuring every bite is rich and satisfying. Pair it with a fresh salad or steamed vegetables, and you have a complete meal that’s sure to become a household favorite.
Ingredients (Serves 4)
8 oz fettuccine pasta
2 tablespoons butter
1 cup heavy cream
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
8 oz sliced mushrooms
2 cups fresh spinach
1 cup grated Parmesan cheese
Chopped parsley for garnish
Directions
Begin by breaking the fettuccine pasta in half and placing 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 the slow cooker 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.
Variations & Tips
To boost the protein content, try adding cooked chicken, turkey, or shrimp during the final half hour. If you’re after a bit of spice, add crushed red pepper flakes. For a plant-based version, use dairy-free cream, vegan Parmesan, and a butter substitute. Rotini or penne can replace fettuccine for variety in texture.
Nutrition & Wellness
This dish provides a rich source of calcium and protein from the dairy and cheese while also delivering fiber, vitamins A and K from the spinach. Mushrooms contribute essential minerals and antioxidants. It’s a satisfying option for vegetarians but can be modified for those avoiding dairy or gluten with appropriate substitutions.