Measuring cup used ,1 cup = 250ml
- 8 oz dry pasta (about 2-2.5 cups)
- 12 oz pizza sauce or tomato puree (about 1.5 cups)
- 2 cups water
- 1 teaspoon olive oil
- 3 cloves garlic minced or garlic powder
- 1/2 cup green peas (i used frozen)
- 2 teaspoon dried basil or herbs
- 1/2 teaspoon red chilli flakes
- salt to taste
- 1/2 cup heavy cream
- 1/2 cup mozzarella or parmesan or cheese of your choice
Instant Pot Method:
Press SAUTE on Instant Pot. Add olive oil and once it’s hot, add minced garlic and saute for 30 seconds or aromatic.
Then add dry pasta, green peas, water or broth, red chili flakes, herbs, and salt to the instant pot. Spread tomato sauce on the top.
Gently push all pasta under the liquid. Please do not mix it. Most of the pasta should be covered in sauce and water. If it is not, add some more water.
*Burnt Alert? If your instant pot has shown BURN in the past, add ½ cup of extra water. In newer versions of Instant Pot, many people have faced burn issues. So that’s why we are just spreading sauce on top of the pasta.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.
Note: Generally The time to cook pasta in an instant pot is usually half of the suggested time on the pasta box and minus one for al dente pasta.
Using penne pasta in this recipe has 10 minutes for cooking on the stovetop. So to cook on Instant Pot – Divide the cooking time by half and minus one for al dente pasta. So it’s 4 minutes. For softer pasta, do 5 minutes.
When the instant pot beeps, Wait 2-3 minutes and Quick Release the remaining pressure manually.
Stir in the heavy cream and cheese, mix everything well. Add more cream and cheese if you want a more creamy texture.
- Creamy Tomato Penne Pasta is ready to be served.
NutritionCalories: 445kcal | Carbohydrates: 57g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Sodium: 843mg | Potassium: 519mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 15.2mg | Calcium: 157mg | Iron: 2.1mg