My hubby’s favorite vegetable of all time is mushrooms. They are hearty, meaty and soak up any sauce or flavor you cook them in. And the best part is that fresh, vibrant mushrooms are in season all year long.
So I took a little help from my Instant Pot with this one. And let me tell you, this creamy mushroom pasta hits all the right spots. Plus, it’s a complete, plant-based meal ready in 25 minutes!
Quick, Easy & Luxurious One Pot Meal
It took me some trials and errors to master the technique of cooking pasta in the Instant Pot. But once I did, I was amazed at how easily I could create a variety of pasta dishes to get dinner on the table fast. This creamy mushroom pasta has become a family favorite because:
Crispy mushrooms, hearty pasta, sweet peas and creamy sauce create a luxurious one-pot meal.It’s colorful, creamy and incredibly divine for a restaurant-quality meal any night of the week.It’s entirely plant-based and Vegetarian - with easy options to add protein or make it Vegan.
Ingredients - Notes & Substitutions
This easy mushroom pasta is loaded with mushrooms, along with olive oil, aromatics, pasta, heavy cream, Parmesan cheese, green peas and fresh basil. Mushrooms: My family and I prefer baby bella or crimini mushrooms since they have more flavor than white or button mushrooms. Look for one 8-ounce package or pick-and-choose from the bulk bin. Fresh, seasonal mushrooms (portobello, oyster, etc.) can really elevate the dish, too. Pasta: Short grain pasta works best, such as penne, rotini, medium shells or rigatoni. When cooking pasta in the Instant Pot, time will vary based on pasta shape and brand. For tender pasta, simply divide the lower number on the box in half. For al dente, subtract one more minute from the halved number. Heavy Whipping Cream: This adds the creamy factor! Add it after pressure cooking to prevent the cream from curdling. Parmesan Cheese: I like to buy a block of fresh Parmesan cheese and grate it at home. The flavor is far better than the pre-grated cheese. Look for the good stuff from Italy at the cheese counter in the grocery store. Pecorino Romano is another great option. Frozen Peas: The green peas add color, flavor and plant-based protein. Simply scoop out 1 cup and thaw on your kitchen counter while you prepare the remainder of the recipe. Basil: Fresh basil at the end really adds that touch of elegance and pop of flavor. Fresh parsley is a great alternative. Fun Fact: Did you know that a 100-calorie serving of peas (about ¾ cup) has more protein than ¼ cup of almonds or a tablespoon of peanut butter? Peas are high in fiber and low in fat and contain no cholesterol. Plus, they’re a good source of vegetable protein. Here’s more information on that.
How to Make Instant Pot Creamy Mushroom Pasta
Here are the simple and easy steps to make this showstopping meal in under 30 minutes! Brown mushrooms: Turn on Saute mode and heat the Instant Pot. Add 2 tablespoons olive oil and sliced mushrooms along with a pinch of salt. Brown the mushrooms for 5 minutes, or until the mushrooms turn brown (Pic 1). Reserve for later: Remove the mushrooms to a plate and keep aside for later (Pic 2). Saute aromatics: Add the remaining 1 tablespoon olive oil. Then, add chopped onion, garlic and saute for 2 minutes, until the onions begin to soften (Pic 3). Pressure cook: Add water, salt and pepper, and stir well. Add pasta and push it under the liquid. Turn off saute (Pic 4). Close the lid and pressure cook on Manual or Pressure Cook for 5 minutes. Once the cooking time is up, perform a quick release of pressure. Open the lid after the pin drops. Add cream and cheese: Turn on Saute mode. Stir in heavy whipping cream. Now, add grated Parmesan cheese and stir until well combined (Pic 5). Add peas and mushrooms: Stir in cooked peas, reserved sautéed mushrooms and simmer for 2-3 minutes. Adjust seasoning and add more salt or pepper as needed. Cancel saute (Pic 6). Garnish with hand-torn basil leaves and serve with some more grated Parmesan cheese.
Serving Suggestions
This pasta dish is a complete meal by itself and doesn’t really need any sides. Sometimes, I like to serve it with a fresh, crisp green salad tossed in lemon vinaigrette. This really helps to balance the richness of the dish. A bowl of extra grated cheese and warm crusty bread add to this cozy and comforting meal.
Variations to Try
This is a simple and straightforward vegetarian recipe. But if you want to add or swap an ingredient, you can try:
Chicken: Top it off with sliced or grilled. Alternatively, add raw chicken cut in ½-inch pieces along with the pasta and cook.Shrimp: Season with salt and pepper and place in a skillet over medium heat until pink and opaque, about 4 to 5 minutes total.Gluten-Free: Substitute a certified gluten-free pasta.Vegan: Replace the heavy cream with cashew cream and use grated Vegan cheese.Spicy: Add ¼ teaspoon red pepper flakes along with the salt and pepper.
Storage & Reheating Instructions
If you happen to have leftovers, store in an airtight container in the fridge for up to 4 days. To reheat, place in a microwave-safe bowl with 1-2 Tablespoons of water or cream to prevent the pasta from drying out. Reheat in 30-second increments, lightly tented with a paper towel, until warmed through.
Recipe Tips & Notes:
Brown, then remove the mushrooms before pressure cooking. This keeps the integrity of the mushrooms intact and prevents them from overcooking.Pasta cooking times will vary by shape and brand. Look to the package directions for proper cooking times. Then, for tender pasta, simply divide the lower number on the box in half. For al dente, subtract one more minute from the halved number.Buy a whole block of cheese and grate it at home. The Parmesan cheese is meant for flavor, but also to thicken the sauce. But pre-shredded cheese has added starch or additives. For best results, look for the whole block of cheese with the rind and grate at home. It makes a world of difference in flavor and texture. Pecorino Romano is another great option.Add chicken or shrimp for more protein. Top it off with sliced or grilled chicken. Or, add raw chicken cut in ½-inch pieces along with the pasta and pressure cook. For shrimp, season with salt and pepper and place in a skillet over medium heat until pink and opaque, about 4 to 5 minutes total.Make it Gluten-Free or Vegan. Substitute the pasta with a certified gluten-free pasta. To make it vegan, replace the heavy cream with cashew cream and use a grated Vegan cheese.Add some spice. Stir in ¼ teaspoon red pepper flakes along with the salt and pepper.Store in the fridge for up to 4 days. The pasta will keep best in an airtight container. When ready to reheat, add 1-2 Tablespoons water or cream to prevent the pasta from drying out (the pasta soaks up sauce over time). Tent in a microwave-safe bowl with paper towel and reheat in 30-second increments in the microwave until warmed through.
More Pasta Recipes From My Kitchen
Chicken Fajita Pasta: A satisfying dish of bell peppers, onions, penne, chicken, salsa, homemade taco seasoning and a blend of Mexican cheeses!Penne alla Vodka: A silky, glossy and creamy Italian pasta dish with a pop of heat from red pepper and bright finish from fresh basil.Easy Pesto Pasta: Tortellini, penne, rigatoni, or spaghetti - toss your favorite pasta with this easy homemade pesto.Broccoli Cheddar Pasta: A family-friendly one-pot meal that’s everything a broccoli cheddar soup promises, but with pasta!Taco Pasta: A weeknight family-favorite featuring hearty pasta dressed up in spicy and zesty taco seasoning ready in 30 minutes!Pasta Fagioli Soup: A classic Italian soup made by simmering pasta and beans in a rich tomato broth ready in 30 minutes in the Instant Pot or on the Stove.Ravioli Lasagna: Creamy layers of fresh ravioli, cheese and tomato sauce, cooked to perfection in my Instant Pot. Checkout my 3 ingredient Lazy Lasagna!
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