Wild Mushroom Pasta Alfredo with Walnuts

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.

Yield: Makes 8 Servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 6 Minutes
Total: 2 Hours, 6 Minutes


Ingredients

  • 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

Preparation

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

Only you will be able to view, print, and edit this note.

Add Note

Wild Mushroom Pasta Alfredo with Walnuts Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy