Here’s a detailed, unique article on Slow Cooker Spinach and Mushroom Pasta Alfredo, with a clear step-by-step guide. I’ve made it thorough, beginner-friendly, and flavorful:

Slow Cooker Spinach and Mushroom Pasta Alfredo: A Creamy, Comforting Delight

If you love creamy pasta dishes but want to avoid the hassle of standing over a hot stove, this Slow Cooker Spinach and Mushroom Pasta Alfredo is perfect for you. The rich Alfredo sauce, tender mushrooms, and fresh spinach create a comforting and satisfying meal that practically cooks itself. Here’s how to make it step by step.

Ingredients

• 8 oz (225 g) pasta (fettuccine, penne, or your favorite type)
• 2 cups fresh spinach (washed and chopped if large)
• 8 oz (225 g) mushrooms (sliced; cremini or button work well)
• 2 cloves garlic (minced)
• 1 small onion (finely chopped)
• 2 cups heavy cream
• 1 cup chicken or vegetable broth
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• Optional: pinch of nutmeg, red pepper flakes, or fresh parsley for garnish

Step-by-Step Method

Step 1: Prepare Your Ingredients

1. Slice the mushrooms and chop the onion.
2. Mince the garlic and rinse the spinach. If the spinach leaves are large, chop them roughly.
3. Grate the Parmesan cheese and set aside.

Step 2: Layer the Base in the Slow Cooker

1. Spray the inside of your slow cooker with nonstick cooking spray or lightly coat with butter.
2. Add the mushrooms, onions, and garlic into the slow cooker.
3. Pour in the heavy cream and broth. Stir gently to combine.
4. Sprinkle in a pinch of salt, black pepper, and optional nutmeg.

Tip: Make sure not to add the spinach yet—it cooks quickly and will become soggy if added too early.

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