Reminiscent of creamy beef stroganoff without the beef., this Instant Pot recipe uses whole-grain pasta, mushrooms and herb and garlic spreadable cheese to get dinner on the table fast. Use gourmet mushrooms instead of cremini if you’re feeling fancy.
Active time: 15 minutes Total time: 25 minutes
Instant Pot Creamy Mushroom and Kale Pasta Ingredients Directions Put the oil in the pot, select saute and adjust to high heat. When the oil is hot, add the mushrooms, onions and salt, and cook, stirring frequently, until mushrooms begin to release their juices, 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add 1 1/2 cups (355ml) water and simmer for 1 minute, scraping up the browned bits on the bottom of the pot. Press “cancel.” Add the pasta, broth and crushed red pepper and stir to combine. Lock on the lid and turn the valve to sealing. Select the pressure cook button, adjust to high pressure for 2 minutes. Make sure the evaporation cup is attached to the appliance, as some hot, starchy water will bubble out of the vent as pressure is released. Drape a towel loosely over the vent and quick-release the pressure. Remove the lid and add the kale and cheese and stir to combine. Cover and let stand for 5 minutes to allow the pasta to finish cooking and absorb the cooking liquid. Serve immediately. Serves: 4 | Serving Size: 1 1/8 cups (284g) pasta Nutrition (per serving): Calories: 391; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 23mg; Sodium: 588mg; Carbohydrate: 52g; Dietary Fiber: 6g; Sugar: 3g; Protein: 10g
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