Description
An easy recipe for Instant Pot linguine with parmesan, spinach and mushrooms.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 8 ounces sliced mushrooms
- 1 Tbsp minced garlic
- 2 1/2 cups water
- Pinch of red pepper flakes
- 1 Tbsp Better than Bouillon chicken base
- 1 Tbsp white wine vinegar
- 3/4 tsp Kosher salt
- 1/2 tsp black pepper
- 8 ounces uncooked linguine
- 1 Tbsp cornstarch (if needed)
- 1/2 cup heavy cream
- 1 cup spinach
- 1/2 cup shredded parmesan cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushroom. Saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in water and scrape bottom of pot so that nothing is sticking. Turn off pot.
- Stir in red pepper, chicken base, vinegar, salt and pepper. Break the pasta in half and lay it in the pot in a criss cross pattern.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting and remove the lid.
- Stir in the cream and spinach. If sauce needs to thicken up then make a cornstarch slurry by stirring 1 Tbsp cornstarch with 1 Tbsp cold water and turning pot to saute setting. Stir the slurry into the pot to thicken.
- Turn off Instant Pot. Stir in the parmesan cheese.
- Salt and pepper to taste. Serve and enjoy!
- Category: Pasta
- Method: Instant Pot