🧄 Ingredients
16 oz (450 g) mushrooms, sliced (button or cremini work best)
1 small onion, finely chopped
3 cloves garlic, minced
2 cups vegetable or chicken broth
1 cup milk
½ cup heavy cream (optional – can use extra milk for lighter version)
8 oz (225 g) uncooked pasta (penne, rotini, or fettuccine broken in half)
½ cup grated Parmesan cheese
2 tablespoons olive oil or butter
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
1 tablespoon cornstarch + 2 tablespoons water (for thickening)
Fresh parsley or basil for garnish
🍲 Instructions
Add to slow cooker:
Mushrooms, onion, garlic, olive oil, broth, milk, salt, pepper, and thyme.
Cook:
LOW: 4–5 hours
HIGH: 2–3 hours
Until mushrooms are soft and flavorful.
Add pasta:
Stir in uncooked pasta. Make sure it’s mostly submerged in liquid.
Continue cooking:
HIGH: 25–35 minutes
Stir once halfway, until pasta is tender.
Make it creamy:
Mix cornstarch and water, stir into pasta.
Add cream (if using) and Parmesan cheese.
Final cook:
Cover and cook another 10–15 minutes until thick and creamy.
Serve:
Garnish with parsley or basil and extra Parmesan.
🌟 Tips & Variations
Add spinach or peas in the last 10 minutes
For protein: stir in cooked chicken or crispy bacon
Vegan option: use plant milk + vegan cheese
Too thick? Splash in warm broth or milk