Mushroom-Mascarpone Pasta

By: Urvashi Pitre

Mushroom-Mascarpone Pasta
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Egg Free, Nut Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 people, black pepper, butter, chopped onion, contributed, cook 10 min, cremini mushrooms, dried thyme, easy, egg free, fettuccine, fresh thyme leaves, garlic cloves, instant pot pasta recipes, instant pot recipe, kosher salt, main course, mascarpone cheese, modern, nut free, prep 10 min, pressure cook, pressure cooker recipes, red pepper flakes, shredded parmesan cheese, water

prep icon Prep Time
10 min
cook icon Cook Time
10 min

serving icon Servings
4 people
Ingredients
  • 2 tbsp butter
  • 3 garlic cloves
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1 cup chopped onion
  • 8 oz cremini mushrooms
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 3/4 cups water
  • 8 oz fettuccine
  • 8 oz Mascarpone cheese
  • 1 cup shredded Parmesan cheese
  • 2 tsp fresh thyme leaves
Instructions
  • Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the butter. Once the butter is melted, add the garlic, thyme, and red pepper flakes and cook for about 30 seconds.
  • Add the onion, mushrooms, salt, pepper, and water; stir to combine. Add the fettuccine, pushing it down into the liquid. Add the mascarpone on top of the pasta; do not stir.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then quick-release any remaining pressure.
  • Open the lid and stir. Stir in the Parmesan cheese.
  • Divide the pasta among four dishes, garnish with the thyme, if desired, and serve.
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