Instant pot creamy pesto pasta

With tangy pesto, this Instant pot pasta recipe is so quick to make.

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Courses

Cuisine Italian

Servings

Calories 590 kcal

Equipment

Ingredients

1 lb of spaghetti pasta (500g)
1 cup of pesto sauce
1 cup of frozen spinach*
1/4 cup of crême fraiche, heavy cream or greek yogurt
pinch of garlic powder
1 cup of grated parmesan cheese (optional)
pinch of salt and pepper
5 cups of water
2 tablespoons of olive oil
1/2 white onion, finely chopped (optional)

Instructions

Place the uncooked spaghetti into the Instant pot along with the spinach, and add water until the pasta is covered.
Add 2 tablespoons of pesto sauce, garlic powder, frozen spinach, salt and pepper to Instant pot, along with any optional ingredients.
Close the Instant pot and cook at Manual high pressure for 2 minutes. (If you use whole wheat pasta, add one minute to the Instant pot cooking time.)
After the Instant Pot timer ends, quick release the steam.
Open the instant pot and add the rest of the pesto sauce and cream (and optional parmesan) into the mix.
Mix to let it blend completely into the spaghetti.
Serve while warm.

Notes

If using fresh spinach, add it to the pasta at the end, along with the cream.
If the pasta is too watery after cooking, let it rest for 10-15 minutes for the water to reduce.

Nutrition

Serving: 1gCalories: 590kcalCarbohydrates: 23gProtein: 24gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 32gCholesterol: 39mgSodium: 866mgFiber: 3gSugar: 3g