MUSHROOM

PASTA RECIPE

INSTANT POT RECIPE

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WHY YOU'LL LOVE IT

– Fast. A filling pasta dish that's ready in under 30 minutes. – Easy. A simple pour and cook recipe that makes a great weeknight dinner. – Vegetarian. With the heartiness of the mushrooms in the cream sauce, you won't even miss the meat. – Delicious. It's rich, creamy, flavorful, and will have you reaching for a second helping.

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INGREDIENTS

Fettuccini Butter Minced Garlic Red Pepper Flakes Dried Thyme Ground Black Pepper Kosher Salt Portabella Mushrooms Onions Mascarpone Cheese Shredded parmesan cheese Dried Thyme

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Saute

Turn the Instant Pot on Sauté. Once the pot is hot, add butter, garlic, red pepper flakes, thyme, and sauté for 30 seconds.

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Add veggies

Add onions, mushrooms, salt, pepper, and water and stir.

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Add pasta

Put in the pasta and push down into the water as much as possible.

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Add cheese

Place the mascarpone cheese on top of the pasta. Do not stir otherwise your cheese could stick and burn.

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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.

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Stir

Open the lid and stir. Stir in the parmesan cheese and mix well, allowing the mixture to thicken.

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Serve

Garnish with thyme and serve.

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