Wild Mushroom Pasta Alfredo with Walnuts

Wild Mushroom Pasta Alfredo with Walnuts Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Appealing to the eye and palette, Wild Mushroom Pasta Alfredo with Walnuts takes minimal cooking time in the slow cooker. And talk about hands-off cooking, even the past cooks in the slow cooker.


Makes 8 Servings
Total time: 2 Hours, 6 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 6 Minutes
Total: 2 Hours, 6 Minutes


Agnolotti are square ravioli packets typically filled with meat and/or vegetables.
2 (15-oz.) jars Alfredo sauce
2 (9-oz.) packages refrigerated wild mushroom agnolotti pasta
1 cup (4 oz.) shredded Parmesan cheese
4 cups grape tomatoes
1 cup toasted walnut halves
Freshly ground black pepper
4 cups fresh baby spinach
Garnish: shredded Parmesan cheese


1. Spoon 1 cup Alfredo sauce into a lightly greased 3 1/2- to 4-qt. slow cooker. Top with 1 package pasta, 1/2 cup Parmesan cheese, 2 cups tomatoes, and 1/2 cup walnuts. Sprinkle with pepper. Repeat layers once. Top with 1 cup Alfredo sauce. Reserve remaining Alfredo sauce for other uses.

2. Cover and cook on High 2 hours. Stir in spinach just before serving.

Our Best Slow Cooker Suppers,

Southern Living

November 2013
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