Creamy Mushroom Pasta in 10 Minutes
Creamy mushroom pasta in 10 minutes is possible with this easy Instant Pot recipe! Our easy to make comfort food features a delightful blend of earthy mushrooms in a velvety white wine sauce. This meal tastes fancy enough to serve for date night at home or even at a dinner party though it is a snap to make!
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Servings:
servingsCalories:
Ingredients
- Fettuccini 8 oz
- Butter 2 tbsp
- Olive oil ½ tbsp
- Mushrooms sliced ⅛”thick 10 oz
- Garlic cloves chopped 4
- White cooking wine ½ cup optional
- Mushroom or Vegetable Broth 2 cups
- Heavy Cream ½ cup
- Parmesan finely grated ⅓ cup
- Salt to taste
- Pepper to taste
- Lemon juice 1 tbsp
- Parsley finely chopped for garnish
Instructions
- Instant Pot Creamy Mushroom PastaWhen you make Instant Pot creamy mushroom pasta, follow these steps:
- First, using the saute mode in the Instant Pot, heat the olive oil.
- Add in the butter and mushroom slices and then allow the mushroom slices to sweat.
- Next, add in the garlic, salt, and pepper. Saute until aromatic.
- Then, add the white cooking wine and deglaze the pot, stirring the pot continuously but gently. Continue stirring until the wine smell goes away.
- Next, add the vegetable broth followed by the halved fettuccine in a criss cross pattern to help prevent the pasta from sticking together. Submerge the pasta gently under the liquid but stop stirring at this point.
- Next, close the lid, seal the vent, and pressure cook for 5 minutes, followed by a quick pressure release.
- When the pressure releases, open the lid carefully and add the cream, parmesan, and lemon juice. Stir the ingredients together. If you would like it thicker, saute for a few minutes until the sauce thickens.
- Finally, garnish with parsley and serve with extra parmesan if required.
- How to make Creamy Mushroom Pasta on stove topTo make creamy mushroom pasta on the stove top, follow these instructions:
- First, prepare the pasta according to the package instructions.
- As it cooks, heat the olive oil in a large pan or pot over medium heat.
- Add in the butter and mushroom slices and then allow the mushroom slices to sweat.
- Next, add in the garlic, salt, and pepper. Saute until aromatic.
- Then, add the white cooking wine and deglaze the pan, stirring the pot continuously but gently. Continue stirring until the wine smell goes away.
- Next, add the cooked pasta, cream, parmesan, and lemon juice. Stir the ingredients together. If you would like it thicker, saute for a few minutes until the sauce thickens.
- Finally, garnish with parsley and serve with extra parmesan if required.
Video
Notes
Don’t over cook the pasta! You want it to be soft but firm.The cream should thicken once you add it to the pot, but if needed, saute for a few minutes to thicken it.You can add additional cheese on top if you like, such as mozzarella or more parmesan cheese.
Nutrition
Serving: 1g
