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

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.

For a protein boost, consider adding cooked chicken breast or shrimp to the pasta during the last 30 minutes of cooking. If you prefer a bit of heat, a pinch of red pepper flakes can be added to the cream mixture. For a dairy-free version, substitute the butter, cream, and milk with plant-based alternatives like coconut milk and vegan butter. You can also experiment with different types of pasta, such as penne or rotini, for a change in texture.