Instant Pot Roasted Red Pepper Pasta
Ingredients
The pasta
-
8
oz
Spaghetti Noodles, uncooked, broken in half
The sauce
-
2
(16 oz) jars
Roasted Red Peppers, drained, divided
-
2
Tbsp
Unsalted Butter
-
1
Tbsp
Olive Oil
-
½
Yellow Onion, diced
-
3
lg cloves
Garlic, pressed or finely minced
-
1
tsp
Dried Basil
-
2
cups
Water or Low Sodium Chicken Broth, divided
-
¼
tsp
Salt
-
¼
tsp
Black Pepper
-
1
tsp
Paprika
-
⅛
tsp
Cayenne Pepper (or ¼ tsp red pepper flakes)
Garnish
Instructions
- Chop one jar of roasted red peppers and set aside.
- Use the Sauté setting on the Instant Pot, add butter and oil, and heat.
- Cook the onion until soft and translucent.
- Add garlic and dried basil, cooking for 30 seconds without browning the garlic.
- Turn off the sauté setting.
- Pour in 1 cup of water/broth, salt, pepper, paprika, and cayenne pepper, and stir.
- Add the spaghetti in a nest pattern without stirring.
- Layer the chopped red peppers over the pasta without stirring.
- Pour in the remaining cup of water/broth.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 6 minutes on High Pressure.
- While cooking, puree the second jar of roasted red peppers and set aside.
- After cooking, let the pot sit for 3 minutes, then release the remaining steam.
- Open the lid and stir the pasta, then add the pureed roasted red peppers and let sit to thicken.
- Serve garnished with parmesan and fresh basil if available.
Nutrition Facts (estimated)
Servings
4
Calories
230
Total fat
10g
Total carbohydrates
30g
Total protein
6g
Sodium
400mg
Cholesterol
30mg
You might also like