So good, I’m definitely making it again next week!

Slow Cooker Spinach and Mushroom Pasta Alfredo is a delightful twist on the classic Italian Alfredo sauce, which traditionally hails from Rome. This version is perfect for those who love the creamy, rich flavors of Alfredo but want the convenience of a slow cooker meal. The combination of earthy mushrooms and nutritious spinach adds depth and color, making it a wholesome dish that’s both comforting and elegant. It’s an excellent choice for busy weeknights or a casual dinner party, offering a hands-off approach without sacrificing flavor.

This pasta dish pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness of the Alfredo sauce. A side of garlic bread or a warm, crusty baguette is perfect for soaking up any extra sauce. For a touch of acidity, consider serving with a glass of chilled white wine, such as a Sauvignon Blanc or a Pinot Grigio.

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