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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
