Name: Big Mushroom Alfredo Pasta
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6
Cuisine: Italian-American
Ingredients: 1 lb cremini mushrooms, sliced; 1 lb fettuccine or penne pasta; 2 cups heavy cream; 1 cup vegetable broth, low-sodium; 1 cup freshly grated Parmesan cheese; 4 tbsp unsalted butter; 4 cloves garlic, minced; 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; Fresh parsley, chopped (for garnish)

Indulge in the creamy, savory goodness of Big Mushroom Alfredo Pasta, a slow cooker recipe that’s perfect for busy days. This dish combines earthy mushrooms, rich Alfredo sauce, and tender pasta for a comforting meal that’s effortlessly prepared. Ideal for family dinners or cozy nights, it’s a crowd-pleaser.

Why You’ll Love This Recipe

This Big Mushroom Alfredo Pasta is a dream come true for mushroom lovers and comfort food enthusiasts alike. The slow cooker does all the heavy lifting, infusing the dish with deep, savory flavors while you go about your day. The creamy Alfredo sauce, enriched with garlic and Parmesan, clings beautifully to the pasta, creating a luxurious texture. Fresh mushrooms add an earthy depth, making every bite satisfying. It’s versatile, beginner-friendly, and perfect for meal prep or feeding a crowd. Plus, the minimal cleanup makes it a weeknight winner.

Recipe Tips and Tricks

Use Fresh Mushrooms: Fresh mushrooms release more flavor than canned; sauté them lightly before adding for extra depth.
Low and Slow: Cook on low to prevent the sauce from separating and to ensure even flavor infusion.
Stir Occasionally: If possible, stir halfway through to blend flavors and prevent sticking.
Pasta Timing: Add pasta in the last 30-45 minutes to avoid overcooking and mushiness.
Creamy Consistency: If the sauce thickens too much, stir in a splash of milk or broth before serving.
Cheese Boost: Grate your own Parmesan for a fresher, bolder flavor compared to pre-shredded varieties.
Season Gradually: Taste and adjust salt and pepper near the end, as slow cooking intensifies flavors.

Yield: Serves 6

Big Mushroom Alfredo Pasta

Creamy Big Mushroom Alfredo Pasta, slow-cooked to perfection, blends rich sauce, earthy mushrooms, and tender pasta for ultimate comfort.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

1 lb cremini mushrooms, sliced
1 lb fettuccine or penne pasta
2 cups heavy cream
1 cup vegetable broth, low-sodium
1 cup freshly grated Parmesan cheese
4 tbsp unsalted butter
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Mushrooms: Rinse and slice the mushrooms evenly to ensure consistent cooking. For extra flavor, sauté them lightly in a skillet with a touch of butter until golden, then set aside.
Set Up the Slow Cooker: Grease the slow cooker insert with a bit of butter or non-stick spray to prevent sticking and enhance flavor.
Combine Wet Ingredients: Pour the heavy cream and vegetable broth into the slow cooker, stirring to combine. This creates the creamy base for your Alfredo sauce.
Add Seasonings: Stir in the minced garlic, Italian seasoning, salt, and pepper. These aromatics will infuse the sauce with rich, savory notes as it cooks.
Incorporate Butter and Cheese: Add the unsalted butter and grated Parmesan, stirring gently to melt and blend into the sauce for a velvety texture.
Add Mushrooms: Place the sliced mushrooms into the slow cooker, ensuring they’re evenly distributed to soak up the creamy goodness.
Cook Low and Slow: Cover and cook on low for 3.5 hours, allowing the flavors to meld and the mushrooms to soften beautifully.
Add Pasta: In the last 30-45 minutes, stir in the pasta, ensuring it’s fully submerged in the sauce. Cook until al dente, checking for doneness.
Check Consistency: If the sauce is too thick, add a splash of milk or broth and stir gently. Taste and adjust seasoning if needed.
Serve and Garnish: Spoon the creamy pasta into bowls, garnish with fresh parsley, and serve hot with extra Parmesan on the side for a delightful finish.

Notes

For best results, avoid opening the slow cooker lid too often to maintain consistent heat.
If using gluten-free pasta, check cooking time as it may cook faster.
Fresh herbs like thyme or basil can enhance the garnish for a vibrant touch.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 578Total Fat 42gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 13gCholesterol 124mgSodium 551mgCarbohydrates 39gFiber 2gSugar 5gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Cremini or button mushrooms work best for their robust flavor, but shiitake or portobello add a gourmet touch.
Heavy Cream: Provides the rich, velvety base for the Alfredo sauce; substitute with half-and-half for a lighter option.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds a nutty, salty kick; avoid pre-shredded for best results.
Garlic: Fresh garlic cloves are key for authentic flavor; minced or roasted garlic enhances the sauce’s depth.
Pasta: Fettuccine or penne holds the sauce well; opt for short pasta like rigatoni for easier slow cooker mixing.
Butter: Unsalted butter allows better control over seasoning; it adds richness to the sauce.
Vegetable Broth: Adds savory depth without overpowering; use low-sodium to manage saltiness.
Italian Seasoning: A blend of herbs like oregano and basil elevates the dish; fresh herbs can be used for brighter flavor.

Variations and Substitutions

For a twist, try adding protein like shredded chicken or shrimp in the last hour of cooking for a heartier dish. Swap mushrooms for spinach or broccoli to boost veggies. For a lighter version, use half-and-half or a dairy-free cream alternative like coconut milk, though it may alter the flavor slightly. Gluten-free pasta works perfectly for dietary needs, and whole wheat pasta adds a nutty, wholesome touch. For a spicy kick, sprinkle in red pepper flakes. If Parmesan is unavailable, Pecorino Romano or Asiago can substitute, offering a similar sharp flavor.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess. For freezing, place in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Avoid freezing with pasta already mixed, as it may become mushy; cook fresh pasta when reheating.