Mango Cheesecake
Mushroom-Mascarpone Pasta
| By : |
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 is the dish that will convince you never need to use a can of mushroom soup again. Serve with a simple salad and some crusty bread on the side to sop up all the sauce.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 15 minutes |
| Servings |
4 people
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Ingredients
- 2 tbsp butter
- 3 garlic cloves minced
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1 cup chopped onion
- 8 oz cremini mushrooms trimmed and sliced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 3/4 cups Water
- 8 oz fettuccine broken in half
- 8 oz Mascarpone cheese
- 1 cup shredded Parmesan cheese
- 2 tsp fresh thyme leaves for garnish (optional)
Ingredients
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Instructions
- Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the butter. Once the butter is melted, add the garlic, thyme, and red pepper flakes and cook for about 30 seconds.
- Add the onion, mushrooms, salt, pepper, and water; stir to combine. Add the fettuccine, pushing it down into the liquid. Add the mascarpone on top of the pasta; do not stir.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then quick-release any remaining pressure.
- Open the lid and stir. Stir in the Parmesan cheese.
- Divide the pasta among four dishes, garnish with the thyme, if desired, and serve.
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