Finally, stir in the cream and cheese: Once the pasta is cooked, reduce the slow cooker to low or keep warm. Stir in the cream, diced cream cheese, and grated Parmesan. Stir until the cream cheese has melted and the sauce is smooth and creamy. If the cream cheese is very cold, cover and let it sit for 5–10 minutes, then stir again.
Adjust consistency (optional): For a thicker sauce, whisk together cornstarch and cold water in a small bowl. Stir the starch mixture into the pasta and sauce, cover, and cook for another 5–10 minutes over high heat, until the sauce has thickened slightly. If the sauce is too thick, add a little broth or cream.
Season to taste and serve: Adjust the seasoning of the sauce with salt and pepper if necessary. Divide the creamy mushroom pasta among bowls, sprinkle with Parmesan cheese and chopped parsley as desired, and serve warm while the sauce is still creamy and comforting.
Variations & Tips
This recipe adapts beautifully to whatever you have on hand, much like our grandmothers’ casseroles, which they would stretch out for an extra farmhand. For extra protein, stir in 1–2 cups of cooked, shredded chicken, browned ground beef, or sliced smoked sausage when you add the cream and cheese. If you prefer a heartier, Stroganoff-style dish, use beef broth instead of vegetable broth and add a spoonful of Dijon mustard and a dash of Worcestershire sauce. You can easily incorporate more vegetables: stir in a cup of frozen peas or mixed vegetables with the pasta during the last 15 minutes of cooking time, or add a handful of baby spinach when you stir in the cream so it wilts slightly. For a lighter version, use half cream, half milk instead of heavy cream and reduce the amount of cream cheese to 60 g. Use more Parmesan cheese instead for flavor. If you’re cooking for someone who needs to avoid gluten, use gluten-free pasta and be careful with the cooking time, as it will soften more quickly. And in true American style, don’t be afraid to top each serving with buttered breadcrumbs or pan-toasted, crumbled crackers—an old-fashioned, crunchy topping that will give this simmered pasta dish the flavor of the comforting casseroles many of us grew up with.
