What a delight! Making again next week!

When the evenings grow cool and the leaves start to show their autumn colors, there ain’t nothin’ quite so comforting as a bowl of creamy pasta. Now, this Slow Cooker Mushroom Pasta Alfredo is a dish that’s as hearty as it is timeless—a testament to the simple yet savory flavors that can only be crafted through patience and love. This dish, with its rich sauce and earthy mushrooms, brings to mind the Italian-American creations that swept across the Midwest in the post-war era, marrying old-world charm with the practical, can-do spirit of Midwestern kitchens. Making this is like returning to those generous, family-filled Sunday dinners, where food was just as much about communion as it was about sustenance.

This dish stands proud on its own, but it’s also delightful accompanied by a crisp, green salad tossed with a tangy vinaigrette to cut through the richness. A slice of fresh, crusty bread is just the ticket for sopping up every last bit of that creamy Alfredo sauce.

Servings: 6

– 1 pound fettuccine pasta
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– 2 cups whole milk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt, or to taste
– 3 cups sliced mushrooms (buttons or creminis work nicely)
– 1 cup grated Parmesan cheese
– 2 tablespoons fresh parsley, chopped