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This Creamy Wild Mushroom Pasta in a Slow Cooker is the perfect combination of homey and elegant. Those who like the rich, earthy taste of wild mushrooms will love this meal, which takes its cues from classic Italian cooking. This rich and creamy sauce will take your pasta evenings to the next level. The slow cooker handles most of the work, enabling the flavors to combine wonderfully over hours. This dish effortlessly transports you to a five-star restaurant, making it ideal for both weekday dinners and special occasions.
Pair this creamy wild mushroom pasta from the slow cooker with a fresh green salad drizzled with a mild vinaigrette to bring out the pasta’s rich flavors. To soak up the rich sauce, try garlic bread or a rustic baguette. For a colorful and texturally interesting side dish, try roasting some asparagus or Brussels sprouts. To round out the meal, choose a refreshing dessert like a fruit pie or lemon sorbet.
Pasta with Creamy Wild Mushrooms and a Slow Cooker Recipe for 4 to 6 People
What You Need
Wild mushroom mixture, 1 pound, cleaned and sliced
1 medium-sized onion, minced
4 minced garlic cloves
1 cup of chicken or veggie broth
1/4 cup of heavy cream
One cup of Parmesan cheese, grated
Half a cup of white wine, if desired
oil from olives, 2 teaspoons
Dry thyme, measuring 1 teaspoon
1.5 milliliters of dried oregano
Toss with salt and pepper for flavor.
12 ounces of pasta (fettuccine or another kind)
Chop some fresh parsley for the garnish.
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