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- 12 oz pasta (penne or fusilli) - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup sun-dried tomatoes, chopped - 3 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - 1 cup spinach, fresh - 1 cup heavy cream - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh herbs for garnishing - Alternative cheeses We need a few simple ingredients for this creamy dish. Start with pasta. I love using penne or fusilli for this recipe. You can pick either one based on what you have. Next, grab some olive oil. It helps to sauté the onion and garlic, giving the dish a nice base. You’ll also need a medium onion and three cloves of garlic. Dice the onion finely and mince the garlic to release their flavors. Sun-dried tomatoes add a burst of flavor. Chop up one cup to mix in later. For the liquid, we will use three cups of vegetable broth. This keeps the dish tasty and rich. Herbs like dried basil and oregano are a must. One teaspoon of each will bring out the Tuscan vibe. If you like a bit of heat, add red pepper flakes. Just half a teaspoon is enough for a kick. Fresh spinach makes this pasta vibrant. Add one cup to give it color and nutrition. For creaminess, we’ll use one cup of heavy cream. Lastly, sprinkle in half a cup of grated Parmesan cheese for that cheesy goodness. Feel free to add fresh herbs or different cheeses as toppings for extra flair. This dish is versatile, so you can make it your own! {{ingredient_image_1}} First, set your Instant Pot to Sauté mode. This heats the pot quickly. Add two tablespoons of olive oil. Let it heat for about a minute. Next, add one medium onion, diced, to the pot. Sauté it until it turns translucent, which takes about 3-4 minutes. Then, add three cloves of minced garlic. Cook this for another 1-2 minutes until it smells great. Now, toss in one cup of chopped sun-dried tomatoes. Mix in one teaspoon of dried basil and one teaspoon of dried oregano. If you like some heat, add ½ teaspoon of red pepper flakes. Stir everything well to combine the flavors. Pour in three cups of vegetable broth and add 12 ounces of pasta. Make sure the pasta is fully submerged in the broth. Seal the Instant Pot lid tightly. Set it to Manual pressure for five minutes. This step locks in the steam to cook the pasta. When the timer goes off, carefully perform a quick release of the pressure. Open the lid and stir in one cup of heavy cream, one cup of fresh spinach, and ½ cup of grated Parmesan cheese. Mix until the spinach wilts and the sauce is creamy. Season with salt and pepper to taste. Let it sit for a couple of minutes to thicken before serving. - Ensuring proper pasta cooking time: For this dish, use a cooking time of 5 minutes. This time works well for most pasta shapes. If you use thicker pasta, add one more minute. Always check if the pasta is al dente after cooking. - Balancing flavors with seasonings: Use fresh herbs or dried ones. Dried herbs work well here, but fresh basil adds depth. Adjust salt and pepper to match your taste. You can start with a pinch and add more as you mix. - Suggestions for creaminess: Heavy cream gives a rich texture. If you want a lighter option, try half-and-half or coconut cream. These can still deliver creaminess without overwhelming the dish. - Alternative ingredients for variation: You can swap sun-dried tomatoes for roasted red peppers. This change gives a different flavor and keeps it fresh. For a twist, add artichoke hearts or olives. They bring a Mediterranean flair to the dish. - Creative serving suggestions: Serve the pasta in deep bowls. This makes it look inviting. You can also layer it with fresh spinach on top for a pop of color. - Using garnishes for visual appeal: A sprinkle of grated Parmesan adds a nice touch. You can also use fresh basil leaves. This not only looks good but boosts the aroma too. For a spicy kick, add a pinch of red pepper flakes on top. Pro Tips Perfect Pasta Texture: To achieve the best pasta texture, make sure you don’t overcook it in the Instant Pot. The pasta will continue to cook slightly after you release the pressure, so it’s best to aim for al dente. Flavor Boost: For added depth of flavor, try using roasted garlic instead of fresh. Simply roast a head of garlic in the oven and mash it into the sauce during the final mixing stage. Fresh Herbs Finish: Incorporating fresh herbs like basil or parsley right before serving can elevate the dish, providing a vibrant freshness that dried herbs can’t match. Make it Lighter: To lighten up this creamy pasta dish, substitute half of the heavy cream with Greek yogurt or a plant-based cream alternative for a delicious, creamy texture without all the calories. {{image_2}} You can switch up the pasta type for this dish. Try gluten-free pasta if you need to avoid gluten. Whole wheat pasta adds more fiber and a nutty flavor. Both options work well in this creamy sauce. Just remember to adjust cooking time based on the pasta you choose. Want to make it heartier? Add protein! Grilled chicken works great. You can also use shrimp for a seafood twist. If you prefer a vegan option, try chickpeas or tofu. Both add protein and texture without meat. To boost flavor, add more veggies. Bell peppers, mushrooms, or zucchini fit nicely. You can also mix in different cheeses like mozzarella or goat cheese. These options add unique tastes and creaminess to your pasta. Feel free to get creative with your ingredients! To keep your Instant Pot Creamy Tuscan Pasta fresh, store it in the fridge. Use an airtight container to prevent moisture loss. Make sure to cool the pasta to room temperature before sealing it. This helps keep it from getting mushy. It will stay good for 3 to 5 days. For reheating, use the stove or microwave. If using the stove, heat over low heat and add a splash of broth or water. This keeps the pasta creamy. Stir often to avoid sticking. If using a microwave, cover the bowl to trap moisture. Heat in short bursts and stir in between. You can freeze the pasta for longer storage. Allow the dish to cool, then place it in a freezer-safe container. It will stay good for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. Reheat using the stove with some added broth or water to restore its creamy texture. You can use several alternatives for heavy cream. Here are a few options: - Coconut milk: It adds a nice creaminess and a hint of sweetness. - Greek yogurt: This gives a tangy flavor and is lower in fat. - Cashew cream: Blend soaked cashews with water for a rich, dairy-free option. - Silken tofu: Blend it until smooth for a vegan cream substitute. These alternatives make the dish lighter while still tasting great. To adapt this recipe for vegetarians or vegans, swap a few ingredients: - Replace heavy cream with coconut milk or cashew cream. - Use vegetable broth in place of any meat-based broth. - Choose a plant-based cheese or skip the cheese for a vegan meal. These swaps keep the dish flavorful and satisfying. Yes, you can use fresh herbs instead of dried ones. Here are some pros and cons: - Fresh herbs: They offer a brighter flavor and a lovely aroma. Use three times more fresh herbs than dried. - Dried herbs: They last longer and are easy to store. They're perfect for quick meals. Both options work well, so choose what you have on hand. To make a complete meal, consider these side dishes: - Garlic bread: It's perfect for soaking up the creamy sauce. - Mixed green salad: A fresh salad adds balance and crunch. - Roasted vegetables: They bring color and flavor to the table. These sides complement the pasta well and create a satisfying dinner. This recipe for Instant Pot Creamy Tuscan Pasta brings together rich flavors and easy steps. From sautéing onions to adding creamy Parmesan, each part enhances your dish. Remember, you can add meats or swap pasta types to suit your taste. With simple tips for storage and reheating, you’ll enjoy this meal multiple times. Try it out and enjoy a delicious pasta dish that satisfies!

Instant Pot Creamy Tuscan Pasta

A delicious and creamy pasta dish made in the Instant Pot with sun-dried tomatoes, spinach, and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (penne or fusilli)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped
  • 3 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup spinach, fresh
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • to taste salt and pepper

Instructions
 

  • Set your Instant Pot to Sauté mode. Add olive oil and heat for a minute.
  • Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in minced garlic and cook for another 1-2 minutes until fragrant.
  • Add chopped sun-dried tomatoes, dried basil, dried oregano, and red pepper flakes (if using). Stir everything together until well combined.
  • Pour in the vegetable broth and add the pasta. Ensure the pasta is submerged in the liquid.
  • Seal the Instant Pot lid and set to Manual pressure for 5 minutes.
  • Once the cooking time is up, perform a quick release of the pressure carefully.
  • Stir in the heavy cream, spinach, and grated Parmesan cheese until the spinach wilts and everything is creamy.
  • Season with salt and pepper to taste and mix well.
  • Let it sit for a couple of minutes to thicken before serving.

Notes

Serve in bowls topped with additional grated Parmesan and a sprinkle of fresh basil for an aromatic touch.
Keyword creamy, instant pot, pasta, Tuscan