Slow Cooker Spinach and Mushroom Pasta Alfredo

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

Instructions:

1. In your slow cooker, add mushrooms, garlic, broth, cream, butter, salt, and pepper. Stir to combine.

2. Cover and cook on LOW for 3 hours or until mushrooms are tender.

3. 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.

4. Add spinach and Parmesan cheese. Stir until spinach wilts and sauce thickens.

5. 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.