Well, that summer break sure flew by! Now, it’s time to busy, busy days! This slow cooker cheese and mushroom pasta is an easy weeknight meal to help with the craziness! I can put this is the slow cooker on days when I come straight home from work, and it is ready by 6:30 or so.
I’m already sweating just thinking about the hectic days which lie ahead the next 10 months!
If you are reading this, chances are you tight with your slow cooker. No judgies. I have 3 slow cookers and love them all! It’s a pretty commonly known fact that pasta can get really mushy in the slow cooker. A great many idealic dreams of an al dente pasta night have been ruined in a slow cooker.
It is key to not overcook your pasta – whether on the stove top or in a slow cooker. I would recommend setting your slow cooker for two hours. At two hours, check it. If it doesn’t seem al dente at that point, then let it keep cooking for another 20 or 30 minutes. Check it again at that point. And then repeat the steps if you feel you need to. I find one of my slow cookers cooks much faster than the others.
The Hubs enjoys meat with nearly every meal so I will often toss some chicken breasts onto the George Foreman during the last 20-30 minutes while the slow cooker cheese and mushroom pasta cooks. Easy peasy. What is it with men and meat? I mean I’m a meat girl myself, but I can handle a meal or two a week without meat. I’m still trying to bring him around. Of course, I often feel like I need to prepare a meat item anyway so the girls can get their protein. And then it is a battle to get them to eat it at all, leaving me to wonder why I bother!
If you like meatless pasta, you would probably love my cold pasta salad!
How often does your family go meatless for a meal?
- 10 oz Spaghetti
- 2 Cups mushrooms, sliced
- ½ Cream cheese brick
- ½ Cup heavy cream
- 1 Tbsp butter
- 1 Cup vegetable broth
- 1 Cup parmesan cheese
- 1 Cup mozzarella cheese
- Salt and pepper to taste
- In a large bowl mix the vegetable broth, mozzarella cheese, cream cheese, butter, heavy cream, and mushrooms.
- Cut the uncooked spaghetti in half and mix with the sauce.
- Transfer to the slow cooker and cook for 2-3 hours on low or until al dente.
- Serve in plates, and add more parmesan cheese and pepper.
- Serve and enjoy.
- Add some sun-dried tomatoes to amp up the italian flavors.