Mushroom-Mascarpone Pasta

My husband and I almost got into a fight when I made this. He was supposed to photograph it, and he looked at it and said, “You used a can of mushroom soup?” Does the man not know me? OF COURSE NOT! This is the dish that will convince you never need to use a can of mushroom soup again. Serve with a simple salad and some crusty bread on the side to sop up all the sauce.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Egg Free, Nut Free

Cooking Technique

Pressure Cook

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 Time

10 min

Cook Time

10 min

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.