Steam curls up from the valve and your stomach starts talking back. You know something good's brewing in that pressure cooker of yours. It kinda fills your kitchen with this cozy vibe, makes you eager to dig in.
The float valve is up, that sealing ring's locked tight, and you just watch that timer tick down. The smell of garlic and onions getting soft is like a little hint, whispering that dinner's around the corner. You feel the broth depth building up as the sauce thickens real nice.
Sometimes, these quick meals hit better than anything. That tender pull of a pasta coated in creamy tomato sauce? Yeah, it's the kinda comfort food that gets ya every time. So let’s get right into it, you don’t gotta wait long to enjoy this.
Why This Recipe Works Every Single Time
- Using cream cheese gives the sauce a smooth, creamy texture that clings to pasta like a dream.
- The marinara sauce adds a rich tomato flavor without any fuss.
- Simmering briefly keeps the ingredients fresh and bright, no soggy stuff here.
- The garlic and onion sauté bring out natural sweetness and depth.
- Mixed dried herbs add a subtle earthiness that ties the whole thing together.
- Cooks real fast so you get that fresh, homemade feel without waiting forever.
Everything You Need Lined Up
- 2 teaspoons olive oil, gotta use for that perfect sauté start.
- 1 fat clove garlic, finely chopped 'cause you want those garlic bits to mellow.
- 1 small onion, about 60 grams, chopped small for quick cooking.
- ½ cup water, to loosen things up and build your broth depth.
- 1 cup marinara sauce or plain tomato sauce if you prefer it simple.
- ¼ cup cream cheese, the star that makes the sauce creamy and rich.
- ½ teaspoon mixed dried herbs, but you can tweak it to what you like.
- Salt and pepper for seasoning, gotta taste it before serving.
- Cooked pasta of your choice, ready to toss in all that saucy goodness.
- A pressure cooker with a good sealing ring and functioning float valve, super important to get that perfect pressure.
The Exact Process From Start to Finish
Step one, heat the olive oil in your pressure cooker pot using the sauté function if it’s got one, or just switch to a regular pan to start. You want it kinda hot but not smoking.
Step two, toss in your finely chopped garlic and onion. Stir’em ’round until they’re soft and smelling amazing, usually 2-3 minutes tops. Gotta be careful not to brown 'em too much.
Step three, pour in the ½ cup water and the 1 cup of marinara sauce. Stir to combine everything slick and even.
Step four, close up your lid, making sure that sealing ring is in place and the float valve’s ready to do its thing. Pressure cook on low for about 2 minutes, just enough to blend flavors but keep it fresh.
Step five, quick release the pressure once time’s up (yep, that quick release saves you time). Open the lid carefully and stir in the cream cheese until it melts fully and the sauce is buttery smooth.
Step six, sprinkle in your mixed herbs, give it a final stir, and let it simmer on the sauté mode for another minute or two. Give it a taste, tweak the salt or pepper, then you're set to plate with your pasta.
Quick Tricks That Save Your Time
- Use pre-minced garlic and a frozen diced onion if you’re in a real hurry. It works real good and saves chopping time.
- Substitute water with a little broth for an even richer broth depth without extra effort.
- If you forget to soften garlic and onion first, don’t sweat it. You can add them raw but just drop the cooking time by a minute and stir more often.
What It Tastes Like Fresh From the Pot
When you first dip your fork in, the sauce wraps the pasta with silky creaminess from the cream cheese. You notice the bright tomato tang balancing out the richness perfectly.
The garlic and onion bring warm sweetness in the background, never overpowering but just enough to remind you it’s homemade right from the start. Herbs sneak in with a mild earthiness you barely spot but definitely feel.
It’s cozy but not heavy, like a little hug in dinner form. The sauce clings close, so each bite pulls some sauce along, making every mouthful tender and flavorful.
Y’all gonna love how fast this comes together and how it tastes way better than any jarred sauce alone. It’s creamy yet fresh, simple but totally satisfying.
Smart Storage That Actually Works
Leftovers? No worries. Spoon your sauce into an airtight container and pop it in the fridge. Should last about 3-4 days and tastes great warmed up.
If you wanna keep it longer, the freezer is your friend. Portion the sauce out into small freezer-safe bags. Just thaw overnight or toss frozen sauce straight into a warm pan to reheat slowly.
When reheating, add a splash of water or broth to loosen it up if it seems thick. Stir often to keep that creamy texture happy and prevent it from sticking or scorching.
What People Always Ask Me
- Can I skip the cream cheese? You could but the sauce won’t be as creamy or rich. Try a bit of milk or yogurt, but cream cheese rocks this recipe.
- What if I don’t have marinara sauce? Plain tomato sauce works fine, but marinara adds that lovely Italian herb vibe.
- How do I know when the float valve’s ready? You sense it pops up when the cooker’s pressurized and sealed tight, kinda your green light to start timing.
- Is quick release safe for this sauce? Yep, it’s perfect. Just be careful of the steam so no burns, and you get to your sauce fast.
- Can I use dried garlic or onion powder instead? You can, but fresh stuff gives a better flavor and that tender pull you want in your sauce.
- How thick should the sauce be when done? It oughta be smooth and a little thick, coats your pasta good with no puddles. If it’s runny, finish with a bit longer on simmer.
Cream Cheese Tomato Pasta Sauce 10 Minute Recipe
Equipment
- 1 Pressure cooker with sealing ring and float valve
Ingredients
Main ingredients
- 2 teaspoons olive oil for sautéing
- 1 clove garlic finely chopped
- 1 small onion about 60g, chopped
- 0.5 cup water
- 1 cup marinara sauce or plain tomato sauce
- 0.25 cup cream cheese
- 0.5 teaspoon mixed dried herbs
- salt and pepper to taste
- cooked pasta to serve
Instructions
Instructions
- Heat olive oil in the pressure cooker pot using the sauté function or a regular pan.
- Add chopped garlic and onion. Sauté for 2-3 minutes until soft and aromatic.
- Pour in water and marinara sauce. Stir until combined.
- Close the lid with proper sealing. Pressure cook on low for 2 minutes.
- Quick release pressure. Carefully open the lid and stir in cream cheese until fully melted.
- Add mixed herbs. Simmer on sauté mode for 1-2 more minutes. Adjust salt and pepper to taste.
- Serve sauce over your cooked pasta and enjoy.
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