Cheesy Corn Pasta


  • 1 lb cellentani pasta
  • 2 tsp salt, plus more to taste
  • water as needed
  • 4 tbsp unsalted butter, cubed
  • 4 cups frozen corn
  • 4 tbsp all-purpose flour
  • 3 cups whole milk, plus more if needed
  • ½ cup grated parmesan
  • ½ cup whole-milk ricotta
  • 1 cup shredded mozzarella
  • fresh parsley, minced for serving
  • Add the cellentani pasta to the inner pot and add enough water to just cover the noodles. Add the salt and stir to combine.
  • Pressure Cook on High for 3 Minutes. Quickly release the pressure once the time has completed. Strain the pasta into a colander.
  • Preheat the empty and cleaned inner pot for 20 Minutes on Sauté, Normal/Medium.
  • Add the butter and stir until melted. Add the frozen corn and sauté for 10 Minutes, until the corn has defrosted and is golden brown in color.
  • Sprinkle the flour over the corn and stir to combine. Add the milk and bring to a boil until slightly thickened. The sauce should resemble the consistency of a loose pancake batter.
  • Whisk in the parmesan, ricotta, and shredded mozzarella until melted. Pour in the cooked pasta and stir to combine.
  • Press Cancel on the unit and add more milk to reach desired sauce consistency. Add salt to taste. Serve pasta warm with minced parsley.
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