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Instant Pot Mushroom Pasta

Instant Pot Mushroom Pasta

This Instant Pot Mushroom Pasta is perfect for Meatless Mondays. It’s easy, inexpensive, filling, and delicious. That’s why it’s a staple on our dinner menu and one of my favorite Instant Pot recipes.

Author: Wondermom Wannabe

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 600 kcal per serving

Ingredients

  • 8 ounce - mushrooms
  • 1 lb - pasta
  • 4–5 cup - beef or vegetable broth
  • 3 tablespoons - sundried tomato paste
  • ½ cup - milk
  • ½ cup - Parmesan cheese
  • parsley
  • salt and pepper

Instructions

  1. Place the mushrooms in a food processor and grind until they are in small pieces.
  2. Place the mushrooms in your instant pot and add the uncooked pasta.
  3. Add in the vegetable broth - roughly double the amount to your pasta, and cover the IP.
  4. Select the soup setting and cook on high pressure for 5 minutes. Allow a 5-minute pressure release, then quick release. Once the steam is completely let out, remove the lid.
  5. Stir in the sundried tomatoes, milk and parmesan. Taste and adjust with salt and pepper (I prefer red pepper flakes instead of black pepper for this recipe).
  6. Serve with an additional sprinkle of parmesan and chopped parsley.

Nutrition

Energy: 600 kcal | Total Fat: 9 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 5 mg | Total Carbs: 105 g | Fiber: 15 g | Sugars: 9 g | Proteins: 24 g | Sodium: 1,291 mg | Polyunsaturated: 3 g | Monounsaturated: 3 g

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