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.
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.