Creamy Tuscan Slow Roasted Tomato Pasta  - Nutrient Matters

The pot lid rattles and you know dinner is almost ready. That little float valve bumps up and down just right as the pressure builds inside your cooker. You can't help but smile, hearing those timing sounds and that valve hiss1 means you9re moments from tasting something dang good.

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Inside, those noodles soak up flavors nice and fast. Pressure cooking kinda speeds up the whole process but keeps everything juicy and tender. You remember last time when the chicken pulled apart so easy, all thanks to that quick release technique you nailed.

You sense the smells swirling around your kitchen and you9re reminded why you love cooking like this. The pressure cooker works so hard doing the heavy lifting while you just relax or sneak a peek at your phone. Soon enough, you9re ready for that first bite with no waiting forever.

What Makes Pressure Cooking Win Every Round

• It cuts cooking time way down, so you get dinner faster without stress.
• The float valve tells you when pressure's built up, so you can trust the process.
• The valve hiss means your food is cooking just right, sealing in flavor and moisture.
• Quick release lets you stop cooking right when you want, no overcooked mess.
• Slow release is perfect for meat that needs that gentle finishing touch, for perfect tenderness.
• You get that tender pull every time because pressure cooking breaks stuff down gently but fully.

Your Simple Ingredient Checklist

• 12 oz pasta, your fave kind that'll hold up under pressure
• 1 tablespoon olive oil for that rich, smooth base
• 3 cloves garlic, minced because garlic's gotta be fresh to taste good
• ½ teaspoon red pepper flakes to add just a little kick
• 1 cup cherry tomatoes, slow roasted for deep sweetness
• ½ cup sun-dried tomatoes, chopped for extra tang
• 1 cup heavy cream for that creamy dreaminess in the sauce
• ½ cup grated Parmesan cheese to melt into cheesy goodness
• Salt, black pepper, spinach and a little fresh basil for garnish to pull it all together

You gotta have these on hand before you start messing with your pressure cooker pasta. The slow roasted cherry tomatoes bring a tender bite with a sweet hint that really pops. Sun-dried tomatoes back up that flavor with their tangy punch. And yeah, fresh basil at the end just takes everything to a whole new level of fresh.

The Full Pressure Cooker Journey

Step one, cook your pasta the way the package says. You want it just right1 not all mushy but soft enough. Drain it and set aside so it won9t get soggy in your sauce later.

Heat your olive oil in a big skillet over medium heat. Drop in minced garlic and red pepper flakes. You gotta stir these around, let the garlic get aromatic without burning.

Next, toss in the slow roasted cherry tomatoes and sun-dried bits. Cook those together for a couple minutes. It9s when flavors start melding real good.

Pour in that heavy cream and watch it come to a gentle simmer. Stir in Parmesan, salt, and pepper until everything9s smooth and cheesy. It9s creamy heaven at this stage.

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Pop in your spinach and let it cook just until wilted, about two minutes. This adds a nice green balance to the richness. You can almost smell it right?

Finally, toss the cooked pasta into the skillet with your sauce. Give everything a good mix so every noodle9s covered in that creamy tomato love.

Before you serve, sprinkle on fresh basil. The aroma hits you right, it9s like a flavor cherry on top that you didn9t know you needed.

Time Savers That Actually Work

• Use your pressure cooker for the tomatoes too, slow roasted style in less time.
• Pre-mince garlic and stash in the fridge, so no chopping stress on cooking day.
• Cook larger batches of pasta ahead and keep it ready in the fridge, then reheat with the sauce.
• Grab pre-cut spinach or frozen spinach for a quick throw-in.
• Use quick release for your pasta so it stops cooking right when done, no mushy noodles.

These little hacks help you get this meal on the table faster and with less fuss. You might even find yourself making this pasta more often just cause.

That First Bite Moment

You pick up your fork and twirl that creamy pasta good and slow. It9s rich but not heavy, with just the right little zing from those red pepper flakes. That first mouthful kinda makes you smile without even trying.

The chicken or tomatoes, depending on your choice, pull apart tender and juicy. You sense all those slow roasted flavors mingling like they9re telling you a secret story. That tender pull is dang satisfying.

The spinach adds a fresh snap, bright and green, cutting perfectly through the creaminess. You spot those flecks of basil bringing fresh herb notes that kinda lift it all.

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And that smell still lingers around you, warm and inviting. You remember how simple ingredients can work together to make something hella good in that pressure cooker of yours.

Smart Storage That Actually Works

• Store leftover pasta in airtight containers in the fridge. Press out as much air as you can so it stays fresh.
• Freeze portions if you9re not gonna eat soon. Make sure to cool everything completely before freezing or sauce might separate.
• Reheat gently on the stove with a splash of cream or water to get that saucy vibe back.
• Keep fresh basil separate until the last minute if you wanna save that color and punch.

These tricks keep your pasta tasting almost as good as the first time. You won9t lose that creamy, tender pull no matter when you eat it.

Everything Else You Wondered About

• Can I use other pasta shapes? Yeah totally. Penne, rotini, or even fettuccine can work just fine with this recipe.
• What if I don9t have sun-dried tomatoes? You can replace with extra slow roasted cherry tomatoes or roasted red peppers.
• How do I know when to quick release? When you see or hear the valve hiss, it9s a good sign your pasta is done. Then carefully quick release to stop cooking.
• Can I make it dairy-free? Swap cream for coconut milk and use vegan cheese if you want to keep it creamy but dairy-free.
• Does spinach need to be fresh? Fresh is best, but frozen works as a fine backup1 just squeeze out water after thawing.
• Is this recipe good for batch cooking? Absolutely, it freezes well and is great for making ahead for busy weeknights.

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Nutrient Matters Pasta Collection: Pressure Cooker Style

This creamy pressure cooker pasta is packed with rich tomato flavor and smooth Parmesan, making dinner fast, flavorful, and comforting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 450 kcal

Equipment

• 1 Skillet large

Ingredients

  

Main ingredients

• 12 oz Pasta your favorite kind that holds up under pressure
• 1 tablespoon Olive oil for rich base
• 3 cloves Garlic minced
• ½ teaspoon Red pepper flakes for a kick
• 1 cup Cherry tomatoes slow roasted
• ½ cup Sun-dried tomatoes chopped
• 1 cup Heavy cream
• ½ cup Parmesan cheese grated
• Salt to taste
• Black pepper to taste
• Spinach handful, fresh or frozen
• Fresh basil for garnish

Instructions

 

Instructions

• Cook pasta according to package instructions until just tender. Drain and set aside.
• Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, stir until fragrant.
• Add slow roasted cherry tomatoes and chopped sun-dried tomatoes. Cook for 2 minutes.
• Pour in heavy cream, letting it come to a gentle simmer.
• Stir in Parmesan cheese, salt, and black pepper until smooth.
• Add spinach and cook until wilted, about 2 minutes.
• Combine cooked pasta with the sauce in the skillet. Stir to coat evenly.
• Top with fresh basil before serving.
• Serve warm and enjoy your creamy pressure cooker pasta.

Notes

Store leftovers in airtight containers and reheat gently with a splash of cream for best results. Freeze individual portions if needed. Add basil just before serving for maximum freshness.