Instant Pot Mushroom Pasta with peas is a creamy delicious quick 30 mins meal. Add more cream or cheese as you prefer to jazz it up even more.
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One pot dishes are such a life saver, especially on a busy working day or weekday. I always like to spend less time in the kitchen but prepare the best out of it. My Instant Pot Mushroom Pasta ticks well in this regard.
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Mushroom Pasta
Creamy Mushroom Pasta with some fresh peas. A tasty and quick dinner delight. The entire dish takes just 30 mins from scratch. Makes a perfect weekday dinner.
If you are a mushroom lover and want a tasty vegetarian dinner delight, then this recipe is for you. This one-pot creamy mushroom pasta is all win for a weekday dinner.
Why you will love this Recipe?
This Creamy Mushroom pasta is
- One-pot dish
- Get ready in under 30 mins.
- Vegetarian dish, easily adaptable to vegan.
- Incredibly delicious
Ingredients & Variations
Pasta - The main ingredient. You may add any variety of pasta. I am using spaghetti pasta today. The water required and the time for cooking the pasta may change in each case. Take a note of it. But the remaining procedure is the same.
Mushroom - Gives a fresh earthy taste to the pasta. I am using button variety mushrooms. You may also use cremini or portobello mushrooms.
Green Peas - Goes really well with mushrooms. You can use either fresh or frozen mushrooms. I am using a fresh one and hence I am cooking it along with the mushrooms. If using frozen peas you can add them directly to the Instant Pot after cooking the pasta.
Spice powders - Going light with just salt and black pepper powder. For more flavor, you may add ½ teaspoon of garlic powder and for more spice factor you can add some red chili flakes.
Onion - Use finely chopped red onions.
Oil - Use olive oil for cooking.
Cream - I'm going on a lighter version and hence went with fresh cream. You may also add in heavy cream or half and half.
Basil Leaves - Adds a fresh flavor to the pasta.
Add ons - Add in some cheese for a creamier pasta.
How to cook Mushrooms?
Always use dry mushrooms for cooking. Mushrooms absorb water and hence do not keep immersed in water for a longer time. You can use a damp cloth for removing the dirt particles. Or Wash the mushrooms once and wipe or pat them dry with a paper towel.
Mushrooms cook really fast. You may just saute and cook them. Here I am cooking the mushrooms at first, I am not cooking them along with the pasta. It might result in overcooking the mushrooms.
Also, slice the mushrooms in uniform thickness or size. This helps in cooking the mushrooms together equally.
Stovetop Instructions
If you do not own an Instant Pot you can easily make them on the stovetop as well. Use a heavy-bottomed deep cast iron pan or Dutch oven.
Cook the pasta with excess water as per the package instructions. Saute the mushrooms and peas and cook till they are done and remove from the pan. Next, add the olive oil and cook the onion and garlic along with the spice powders. Next add the cooked pasta, mushrooms, and peas.
Combine everything and cook for a few secs and add the cream. Cook for 3 mins and switch off. Tear in some fresh basil leaves and keep the skillet closed for 10 mins. Tasty pasta is ready on the stovetop too.
How to make Mushroom Pasta
Cook Mushroom and Peas
1. Switch on the Instant Pot in saute mode. Wait for a min and add 1 tablespoon of Olive oil. Once it's hot add 8 oz sliced button mushrooms and then add ½ cup of fresh peas.
2. Saute them for 5 mins or till the mushroom shrinks and gets cooked. Remove them from the Instant Pot and set them aside.
Cook the Pasta
1. In the Instant Pot another 1 tablespoon of oil. Add 1 finely chopped onion and chopped garlic. Saute till the onions are cooked soft.
2. Now add the salt and black pepper powder. Combine everything togther.
3. Next, add 1.5 cups of water. Deglaze the pot once. Next, add in 8 oz spaghetti. I am using whole wheat spaghetti. You may break them into half and arrange them in a crisis cross fashion.
4. Press the spaghetti gently so that it touches the water and is slightly wet. Close the Instant Pot and set 5 mins in high pressure. Make sure you move the pressure knob to the sealing position.
5. After 5 mins do a quick release and open the Instant Pot. Use a tong and gently fluff the cooked spaghetti. You might still see a little water in the Instant Pot at this stage. But don't worry it will eventually go away. Press saute mode and start cooking.
Combine the cream and veggies with pasta
1. Add the cooked mushrooms and peas. If using frozen peas. Use can add them directly now. Combine everything together.
2. Now add ½ cup of fresh cream. Mix once and cook for 3 mins and then switch off the Instant Pot. Use heavy cream instead of fresh cream for creamier pasta.
3. Tear and add some fresh basil leaves. You may add in cheese if you prefer at this stage.
4. Keep the Instant Pot closed for 15 mins. After 15 mins open and fluff the spaghetti. The water is now completely evaporated and then spaghetti looks fluffy.
Mushroom Peas pasta is now ready.
Tips & Variations
- You can easily prep the mushrooms and peas before and use them while cooking. Slice the mushrooms and deshell the peas (if using fresh ones). Store them in air-tight containers.
- You may use any type of pasta. Shell types, Alfredo, Penee pasta works well too.
- Instead of fresh cream, you can use heavy cream or half and half.
- You may throw in some fresh thyme and rosemary for more flavor.
- Feel free to add some parmesan or cheddar cheese for flavor.
- If you do not own an Instant Pot you can easily make them on the stovetop as well
Serving Suggestions
Instant Pot Mushroom Pasta makes a whole meal by itself. You may serve them with an extra dose of salad or bread if you prefer.
Storage Options
Keeps well in the fridge for up to 3 days. Store in an air-tight container. You can reheat them in the microwave or stove and use them. Use an extra 2 tablespoon of water for reheating as the pasta will be dry. Adjust salt if needed.
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📖 Recipe
Instant Pot Mushroom Pasta
Standard 1 cup measures 240 ml
Equipment
- Instant Pot 6 Qz
- Instant Pot 6 Qz
Ingredients
- 2 tablespoon Olive Oil
- 8 oz Button Mushroom
- ½ cup Peas
- 1 Onion chopped finely
- 4 pods Garlic chopped
- ½ teaspoon Black Pepper powder
- Salt
- 1.5 cups Water
- 8 oz Spaghetti
- ½ cup Fresh Cream
- ¼ cup Fresh Basil or Parsley
Optional Add ons
- ½ cup Parmesan Cheese
- ¼ cup Heavy Cream
- 1 teaspoon Red Chili Flakes
Instructions
Cook Mushroom and Peas
- Switch on the Instant Pot in saute mode. Wait for a min and add 1 tablespoon of Olive oil. Once it's hot add 8 oz sliced button mushrooms and then add ½ cup of fresh peas.
- Saute them for 5 mins or till the mushroom shrinks and gets cooked. Remove them from the Instant Pot and set them aside.
Cook the Pasta
- In the Instant Pot another 1 tablespoon of oil. Add 1 finely chopped onion and chopped garlic. Saute till the onions are cooked soft.
- Now add the salt and black pepper powder. Combine everything togther.
- Next, add 1.5 cups of water. Deglaze the pot once. Next, add in 8 oz spaghetti. I am using whole wheat spaghetti. You may break them into half and arrange them in a crisis cross fashion.
- Press the spaghetti gently so that it touches the water and is slightly wet. Close the Instant Pot and set 5 mins in high pressure. Make sure you move the pressure knob to the sealing position.
- After 5 mins do a quick release and open the Instant Pot. Use a tong and gently fluff the cooked spaghetti. You might still see a little water in the Instant Pot at this stage. But don't worry it will eventually go away. Press saute mode and start cooking.
Mushroom Peas Pasta
- Add the cooked mushrooms and peas. If using frozen peas. Use can add them directly now. Combine everything together.
- Now add ½ cup of fresh cream. Mix once and cook for 3 mins and then switch off the Instant Pot. Tear and add some fresh basil leaves.
- Keep the Instant Pot closed for 15 mins. After 15 mins open and fluff the spaghetti. The water is now completely evaporated and then spaghetti looks fluffy. Mushroom Peas pasta is now ready.
Video
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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