Love pasta? This Instant pot pasta made with a creamy roasted red pepper and sundried tomato sauce is going to become a family favorite! Make this in less than 30 minutes in the instant pot for a quick family meal!
It’s my favorite time of the year. The trees start changing colors, the weather is just perfect and it is so hard to stay inside. I always make sure I stock up on pantry ingredients like pasta sauce, roasted peppers, pestos and sundried tomatoes so I can whip up a quick meal and head outside whenever I can.
With the kids home now, I am always looking for one pot recipes that will satisfy their ever hungry tummies. My kid loves her pasta and a one pot instant pot pasta like this one is my go to recipe on those busy days.
#ad #sponsored #mezzetta The sundried tomatoes and roasted red peppers used in this recipe is sponsored by Mezzetta. The recipe, writeup and opinions are my own.
Kids love pasta and I am pretty sure given a chance they will eat it everday. I like to make mine with veggies whenever possible so they get their share of veggies for that meal. Sometimes, my little one picks her veggies out and eats just the pasta. Now that’s when you add the veggies to the sauce. Seriously, it’s a genius idea to sneak in veggies and you won’t hear them complain.
This instant pot roasted red pepper pasta using Mezzetta‘s red bell peppers and sundried tomatoes is my kiddo’s favorite! It can be done in less than 30 minutes. The red peppers take an incredible flavor when roasted and when paired with sundried tomatoes, they are the perfect combination of sweet and tangy. This recipe can also be easily veganised. Just omit the cream and cheese and subsitute it with some nutritional yeast and cashews for flavor and thickness.
Roasted peppers – I have used Mezzetta’s roasted red peppers in the recipe. They taste so much like homemade ones and have an incredible flavor. With Mezzetta’s roasted pepprs I can make this sauce anytime and have the most flavourful sauce / spread that are perfect with pasta, toasts and veggies.
Sundried tomatoes – Again jarred sundried tomatoes from Mezzetta. I love sundried tomatoes. They are so handy to have and make a great addition to your pasta dishes, as toppings on pizzas, sandwiches. And If you haven’t tried pesto using sundried tomatoes, I suggest you do that now!! I have loved using Mezzetta’s sundried tomatoes. They are so delicious and flavorful.
Pasta – Any pasta would work in the recipe. I haven’t had much success with gluten free pasta in the instant pot though.
Onion and garlic – Adds so much flavor!
Cream – What’s a creamy pasta without some heavy cream in it. But you can easily substitute it coconut cream, cashew paste for a vegan option. You can also add less than the mentioned quantity for a lighter version.
Parmesan- My kid loves her cheese in her pasta. You can add your favorite cheese. Parmesan is one of my favorites in this recipe. You can add nutritional yeast for a vegan option. I have tried it with nutritional yeast and have loved it equally.
Broth – Have you tried cooking your pasta in broth? Adds so much flavor! You can always substitute it with water.
First let’s make a paste out of Mezzetta’s roasted red peppers, sundried tomatoes and sauteed onions and garlic. Saute the onions and garlic in some olive oil in your instant pot and add it to a food processor with the other ingredients. (Reserve some to cook along with the pasta)
Now add the pasta to the remaining onions and garlic in your instant pot. Add the vegetable stock and water. The pasta should be submerged in the liquid. Add the roasted red pepper and sundried tomato paste, salt, pepper and cook. You will cook it for one minute less than half the time mentioned in your pasta box.
On opening up you will find the pasta to be watery. Resist the urge to cook further. Your pasta will overcook if you do. They will thicken up as they cool. Add the cream and cheese and give it a mix.
Adjust seasoning as per taste and serve hot!
Looking for similar kid friendly instant pot recipes? Check out my Vegan spinach and broccoli pasta, instant pot vermicelli upma, Mint pulav, sugar snap peas recipe
Creamy instant pot pasta in a delicious roasted red pepper and sundried tomato sauce perfect for a quick weeknight dinner.
Switch on the saute mode in your instant pot. Add a tbsp of olive oil and add the onions and garlic. Saute until the onions turn translucent.
Now remove 3/4th of the onion and garlic mixture and add it to a food processor along with the roasted red peppers and sun dried tomatoes.
Make a puree of the above ingredients. Set it aside.
Break the spaghetti pasta in half and add it to the instant pot along with the remaining onions and garlic.
Add the vegetable broth, water, and make sure the pasta is submerged in the liquid.
Now add the pureed roasted peppers and sundried tomatoes on top of the pasta and water.
Add the salt and pepper needed for the pasta and close the lid.
Cook for 1 minute less than 1/2 the amount of time it says to cook the pasta in the pasta box. For eg if your box says to cook the pasta for 10 minutes, you will cook it for 4 minutes.
Release pressure immediately.
Stir in cheese and cream. Serve hot.
Saute the onions and garlic in a tbsp of olive oil until translucent. Remove 3/4 of the onion garlci mixture and puree it along with the roasted red peppers and sundried tomatoes to a smooth puree.
Cook pasta as per package instructions.
Add the cooked pasta to the remaining cooked onions and garlic. Add the roasted pepper and sundried tomato puree to the pasta, vegetable broth or reserve pasta water as needed (Dont add the amount mentioned in the recipe as you aren't cooking the pasta in the broth) and cook for a minute or so and stir until everything is well combined. Add salt and pepper to taste.
Stir in the cream, cheese and mix.
Serve hot.
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For more such recipes and inspirations Check out my Pinterest boards.
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