What a delight! Making again next week!

1. Start by taking your fettuccine pasta and breaking it in half. Place it gently in the bottom of your slow cooker.

2. In a saucepan over medium heat, melt the butter and then whisk in the cream, milk, garlic powder, onion powder, pepper, and salt until well combined.

3. Pour this creamy mixture over the pasta in the slow cooker, making sure the noodles are coated and submerged.

4. Sprinkle the sliced mushrooms atop the pasta, letting them nestle into the nooks and crannies.

5. Cover and cook on low for about 2 hours. Remember that every slow cooker is a bit different, so you’ll know it’s ready when the pasta is tender and the sauce has cozied up into every noodle.

6. When the pasta is just about done, stir in the grated Parmesan cheese until the sauce is smooth and cheese is completely melted.

7. Let everything sit together on low for an additional 15 minutes to let the flavors marry.

8. Serve it up hot with a garnish of chopped parsley on top for a bit of fresh green contrast.

– For a pop of color and extra veggies, stir in some spinach or kale in the last half hour of cooking.
– If you’re a fan of a bit more protein, grilled chicken slices make a fine addition to this plate.
– When picking out your pasta, don’t be afraid to substitute the fettuccine with another favorite noodle. Bow ties make a fun, festive choice.
– Remember, slow cookers vary greatly. Be sure to check your pasta occasionally to prevent overcooking. Each one has its own character, much like a trusty cast-iron skillet.

There you have it, a timeless plate of comfort ready to warm you from the inside out. Just like those cherished family gatherings, this Slow Cooker Mushroom Pasta Alfredo will leave folks feeling full and hearts a little lighter.