Finish with cream and cheeses: Once the pasta is tender, turn the slow cooker to LOW or WARM. Stir in the heavy cream, cubed cream cheese, and grated Parmesan. Keep stirring until the cream cheese melts and the sauce becomes smooth and creamy. If the cream cheese is very cold, cover and let it sit 5–10 minutes, then stir again.
Adjust thickness (optional): If you prefer a thicker sauce, whisk the cornstarch and cold water together in a small bowl to make a slurry. Stir the slurry into the pasta and sauce, cover, and cook on HIGH for another 5–10 minutes, until slightly thickened. If the sauce seems too thick, add a splash of broth or cream to loosen it.
Taste and serve: Taste and adjust seasoning with additional salt and pepper, if needed. Spoon the creamy mushroom pasta into bowls, sprinkle with extra Parmesan and chopped fresh parsley if you like, and serve warm while the sauce is silky and comforting.
Variations & Tips
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