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Wild Mushroom Pasta Alfredo with Walnuts

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Hands-on time 6 mins
Total time 2 hrs, 6 mins
Yield Makes 8 Servings
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.


  • 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

How to Make It

  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.

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