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Ingredients
- 2 tablespoons olive oil, 30 ml
- 4-5 large garlic cloves, sliced
- 1 small white onion, chopped
- 1.5 teaspoons italian seasoning
- 1/2 teaspoon red chili flakes, or adjust to taste
- 1 teaspoon sugar, optional
- 1 cup water, 8 oz, a 8 qt Instant Pot might need 1.5 cups (12 oz)
- 8 oz penne pasta, around 2 -2.5 cups penne pasta
- 14.5 oz can diced tomato, I used fire roasted
- 1 tablespoon tomato paste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 cup heavy cream, 4 oz
- 2 oz cream cheese, at room temperature
- 1/2 cup chopped basil
- 1-2 tablespoons pine nuts, optional
Instructions
- Press the saute button and then press the adjust button to set saute to "less".
- Once it displays hot, add 2 tablespoon olive oil. Add garlic and onion and saute for 4 to 5 minutes until fragrant.
- Add the Italian seasoning, red pepper flakes, sugar and stir.
- Add 1 cup water (you might need 1.5 cups water for 8 qt IP). Make sure there's nothing at bottom, most probably there won't be as we saute on low heat.
- Then add 8 oz penne pasta, a can of diced tomatoes, tomato paste, salt and pepper. Do not stir especially if your Instant Pot model gives the BURN message.
- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes. For softer pasta do 6 minutes. Quick release the pressure by manually moving (be careful) the pressure valve from sealing to venting position.
- Open the pot and stir everything together. Press the saute button again and use the adjust button to set saute to "less".
- Add in the heavy cream and stir.
- Add the 2 oz cream cheese and stir. Keep stirring until the cream cheese melts and mixes well with the sauce. Taste test and adjust seasonings at this point.
- Then add fresh basil and stir. Also add the pine nuts (if using, optional) and mix.
- Serve this creamy tomato basil pasta with more basil or parmesan cheese. Enjoy!
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