Instant Pot Green Goddess Pasta
Instant Pot Green Goddess Pasta
- 2 tbsp (1/4 stick) of salted butter
- 16 oz of Baby Bella (Crimini) mushrooms, sliced
- 1 tbsp of crushed garlic
- 1 lb (1 box) of Gemelli pasta (it looks like little braids and I strongly suggest using this exact kind of pasta for a great al dente touch. Rotini is the next best thing for this but, of course, any pasta of your choice will do)
- 4 cups of garlic broth (I used 4 tsp of Garlic Better Than Bouillon + 4 cups of water but you can just use 4 cups of chicken broth instead if you don’t have this and it will still be great). For a thicker sauce, use 3 cups of broth instead of 4 (your choice)
- 5 – 8 oz of baby spinach
- 10 oz box of frozen peas
- 8 oz brick of cream cheese, cubed
- 1 cup of Pesto sauce (Costco’s is literally the best you can buy but any decent brand will work. OR see the “Jeffrey Sez” section on how to make your own!)
- 1/2 cup of grated Parmesan cheese, plus more for topping if desired (make sure it’s grated and NOT shredded as it melts/blends into the sauce properly)
Store any leftovers in some Tupperware and refrigerate for up to 5 days. The microwave will work fine for reheating when the time comes (about 30-60 seconds).
Although I prefer the recipe as written, for a thicker sauce use 3 cups of broth instead of 4. This is totally your choice but just be aware that if you have leftovers and store in the fridge, it will get absorbed more by the pasta making the reheated leftovers contain less sauce.
If you wish to make your own Pesto sauce, you’ll need the following:
1 1/2 cups of fresh Basil leaves
1/2 cup of grated Parmesan cheese
1/3 cup of extra virgin olive oil
1/4 cup of pine nuts
3 gloves of crushed garlic
Then, toss together in a food processor and pulse until smoothly chunky.
- Add butter to the Instant Pot (I used a 6qt), hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Once the butter’s melted and sizzling, add in the mushrooms and cook for 2-3 minutes until the begin lightly brown. Then, add the garlic and stir for another 2 minutes (the mushrooms will release liquids at this point and sweat
- Next, add in the pasta followed by the broth and smooth the pasta out with a mixing spoon so most of it is submerged under the broth BUT DO NOT STIR (it is okay if some of the shells are sticking out above the liquid)
- Top off with the spinach and, again, DO NOT STIR. (Note: It’s going to feel like there’s a LOT of spinach in there and it will come up to the brim of the pot, but don’t worry – it cooks down into nothing!)
- Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done.
- Stir in the frozen peas which will heat up very quickly after about 1 minute of stirring. Then, add in the cream cheese and pesto and stir for about 2 minutes more until the cream cheese is completely melded into the sauce. It may appear a bit liquid-y at this point which is where the parmesan comes in to thicken everything up. Add it in and let everything rest for 5 minutes and it will have become the most outrageous sauce. Transfer to a serving dish