Slow-Cooker Wild Mushroom Pasta Alfredo with Walnuts

Name: Slow-Cooker Wild Mushroom Pasta Alfredo with Walnuts
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 510 grams packages each) refrigerated wild mushroom agnolotti pasta; 850 grams jars each) Alfredo pasta sauce; 946 milliliters fresh baby spinach leaves; 946 milliliters grape tomatoes; 113 grams cup shredded Parmesan cheese; 8 servings Shaved Parmesan cheese, if desired; 8 servings Freshly ground pepper; 237 milliliters walnut halves, toasted

Slow-Cooker Wild Mushroom Pastan Alfredo with Walnuts might be just the Mediterranean recipe you are searching for. This recipe serves 8. This main course has 671 calories, 31g of protein, and 48g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. Head to the store and pick up pepper, parmesan cheese, baby spinach leaves, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spoon 1 cup of the Alfredo sauce in bottom of slow cooker.

Ingredients you will need

Alfredo Sauce

Cooking Spray

Equipment you will use

Slow Cooker

Spread 1 package of the pasta over sauce. Top with 1/2 cup of the shredded cheese, 2 cups of the tomatoes and 1/2 cup of the walnuts.

Ingredients you will need

Shredded Cheese

Tomato

Walnuts

Sauce

Pasta

Sprinkle with pepper. Repeat layers once. Top with 1 cup Alfredo sauce. Refrigerate remaining Alfredo sauce for another use.

Ingredients you will need

Alfredo Sauce

Pepper

Cover; cook on High heat setting 2 hours. Stir in spinach just before serving.

Ingredients you will need

Spinach

Garnish individual servings with shaved Parmesan cheese.

Ingredients you will need

Parmesan

Equipment

Slow Cooker

Ingredients

Servings:

510grams

packages each) refrigerated wild mushroom agnolotti pasta 850grams

jars each) Alfredo pasta sauce 946milliliters

fresh baby spinach leaves 946milliliters

grape tomatoes 113grams

cup shredded Parmesan cheese 8servings

Shaved Parmesan cheese, if desired 8servings

Freshly ground pepper 237milliliters

walnut halves, toasted

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.