This Mushroom Pasta with Mascarpone Sauce has got to be one of the creamiest, tastiest pastas I've ever had. And it's utterly simple to make, too. If you're looking for an easy Instant Pot Vegetarian dinner? This is the one you want.
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What Makes This Vegetarian Mushroom Pasta With Mascarpone Sauce So Irresistible
I'm going to shoot straight with you, my husband and I almost got into a fight when I made this. He was supposed to photograph it and he looked at it and said, “You used a can of mushroom soup?” Does the man not know me??
OF COURSE NOT! This Mushroom Pasta recipe is the dish that will convince you that you never need to use a can of mushroom soup again.
This dish is so very creamy, cheesy, rich and absolutely crave-worthy. It's a simple mushroom pasta recipe, yet it's absolutely bursting with complex flavors! And if you consider yourself a pasta fan, prepare to indulge in what is probably one of the easiest yet tastiest vegetarian pasta dishes I have ever made. It truly is such an absolute delight that I find myself thinking about making it on a regular basis.
And you know what else makes this recipe so very appealing? How ridiculously quick and easy it is. As you probably already know, I'm all about taking a delicious dish and making it as simple as possible without compromising on flavor. This dish absolutely delivers on all fronts. It's made in my trusty Instant Pot, and it's done in less than 30 minutes with minimal effort on my part. It's seriously everything I dream of in a pasta recipe: simple, quick, and crazy delicious.
How To Make Mushroom Pasta With Mascarpone Sauce
- Saute. Turn the Instant Pot on Sauté. Once the pot is hot, add butter, garlic, red pepper flakes, thyme, and sauté for 30 seconds.
- Add veggies. onions, mushrooms, salt, pepper, and water and stir.
- Add pasta. Put in the pasta and push down into the water as much as possible.
- Add cheese. Place the mascarpone cheese on top of the pasta. Do not stir otherwise your cheese could stick and burn.
- Cook. Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK and set the pot at HIGH pressure for 6 minutes. Allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
- Stir. Open the lid and stir. Stir in the parmesan cheese and mix well, allowing the mixture to thicken.
- Serve. Garnish with thyme and serve.
Wait, Is Mascarpone Cheese And Cream Cheese The Same Thing?
Though they definitely have their similarities, it all comes down to richness in flavor, fat content, and consistency. Mascarpone has a higher fat content than cream cheese, which results in a richer flavor profile. Mascarpone also has a creamier, whipped-like texture that makes it perfect for this Mushroom Pasta recipe.
Tips And Tricks For Making Mushroom Pasta With Mascarpone Sauce
- When I say don't stir after adding the mascarpone cheese to the Instant Pot, I really mean don't stir! That is unless you like the flavor of burnt cheese in your dishes.
- Serve with a simple salad and some crusty bread on the side to sop up all that delicious sauce.
- If you are having a hard time finding mascarpone cheese (or if you just don't feel like going to the grocery store), you can use cream cheese mixed with heavy whipping cream in its place. Simply mix 8 ounces of room temperature cream cheese with a 1/4 cup of heavy whipping cream and mix well. I do highly recommend picking up some mascarpone cheese though, as it gives the Mushroom Pasta a richer taste.
Looking For More Great Italian Dishes? Check These Recipes Out!
- Mascarpone Mushroom Pasta - Enjoy a delicious mushroom pasta made quickly in your air fryer!
- Tuscan Chicken - Creamy, garlicky, comforting chicken perfection.
- Cauliflower Breadsticks - So good you'll have a hard time believing that they're low carb, gluten-free and actually made of cauliflower!
- Instant Pot Tortellini Soup With Spinach - Make this vegetarian soup in less than 15 minutes.
- Keto Basil Pesto Chicken - Creamy, delicious and low carb!
- Instant Pot Eggplant Pasta - Seriously one of the best pasta dishes I’ve ever had.
- Italian Stuffed Steak Rolls - Easy, cheesy and made easily in your air fryer.
- Antipasto Salad with Pesto Vinaigrette - A delightful Italian salad that’s perfect any day of the week!
Don't forget to check out my Instant Pot Fast & Easy Cookbook or my Instant Pot Vegetarian Book!
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Once you've had this Mushroom Pasta with Mascarpone Sauce, you'll wish you'd known about it earlier. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
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Equipment
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Minced Garlic
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Kosher Salt
- 8 ounces Portabella Mushrooms, sliced
- 1 cup onions, chopped
- 1 3/4 cups Water
- 8 ounces Fettuccine, broken in half
- 8 ounces Mascarpone Cheese
- 1 cup shredded parmesan cheese
- 1-2 sprigs Dried Thyme, optional
Instructions
- Turn the Instant Pot on Sauté. Once the pot is hot, add butter, garlic, red pepper flakes, thyme, and sauté for 30 seconds.
- Add onions, mushrooms, salt, pepper, and water and stir.
- Put in the pasta and push down into the water as much as possible.
- Place the mascarpone cheese on top of the pasta. Do not stir otherwise your cheese could stick and burn.
- Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK and set the pot at HIGH pressure for 6 minutes. Allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
- Open the lid and stir. Stir in the parmesan cheese and mix well, allowing the mixture to thicken.
- Garnish with thyme and serve.
- When I say don't stir after adding the mascarpone cheese to the Instant Pot, I really mean don't stir! That is unless you like the flavor of burnt cheese in your dishes.
- Serve with a simple salad and some crusty bread on the side to sop up all that delicious sauce.
- If you are having a hard time finding mascarpone cheese (or if you just don't feel like going to the grocery store), you can use cream cheese mixed with heavy whipping cream in its place. Simply mix 8 ounces of room temperature cream cheese with a 1/4 cup of heavy whipping cream and mix well. I do highly recommend picking up some mascarpone cheese though, as it gives the Mushroom Pasta a richer taste.
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Nutrition
Originally Published February 25, 2020
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Susan Ainsworth Smith
I tried this last night, I used wide egg noodles (6 oz) because that’s all I had. I reduced the water just a tad but I think I could have still used the full amount and it wouldn’t have been too watery. I wanted to keep it vegan so I used vegan butter and vegan sour cream, instead of mascarpone because that’s what I had in the fridge. It was delicious! I’ve got a bit of leftover that I’m going to add some steamed broccoli to.
TwoSleevers
Love hearing modifications that worked well! Glad you enjoyed the recipe!
Cherrie Ellis
What if you dont own an instant pot?
Mary
I did this without an Instant Pot because I was using Carba Nada noodles & was unsure of the timing cooking them in the Instant Pot. I sauteed everything in the pan, added the mascarpone cheese & thinned the sauce with some pasta water. It worked great & tasted spectacular!