Healthy Instant Pot Pasta with Tomato Cream sauce

So creamy, so rich, so amazing yet so much healthier Instant pot pasta with tomato cream sauce made with a secret ingredient. You will never miss the cream!

Creamy, orangish, velvety, luxurious tomato cream sauce.

But, without any cream! The best healthy instant pot pasta recipe

Don't get me wrong, I truly love creamy pastas like Instant Pot Chicken Fettucino Alfredo or one pot mac and cheese recipe.

And this cream loaded 😊 Instant Pot Creamy Tuscan Soup

I'd love to serve healthier, lighter version on weeknights. 

The secret? 

Drum roll, please.....coconut milk!! 

Sounds weird? Trust me, no one will ever know. You don't taste the coconut milk at all and it makes an orange pasta sauce without any cream. 

Here are the team players in this instant pot pasta with tomato cream sauce:

• Penne or any shape that is similar in size so that it'll be perfectly cooked at the given time. 
• Store bought marinara sauce 
• No-cream <---- coconut milk 
• And the usual suspects - butter, onion, garlic, parmesan, fresh basil, salt and pepper.

How to make creamy tomato pasta in instant pot?

Step-1: Set Instant pot to hot. Saute chopped onion and garlic in some butter. 

Step-2: Add penne, marinara sauce, coconut milk, water, salt and pepper. Cook. 

Step-3: Finish with parm and basil. 

I told ya, easy peasy. 

This is a play on one of the most popular Instant Pot pasta recipes on Kitchen@Hoskins - Instant pot chicken pasta. 

Make it for dinner and pack leftovers for lunch. 

Or, make it in the morning <--- Effortless pasta recipe. 

Instant Pot No-Cream Pasta with Tomato Cream sauce

So creamy, so rich, so amazing yet so much healthier Instant pot no-cream pasta with tomato cream sauce. You will never miss the cream!

5 from 6 votes

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Course: Main Course

Cuisine: Italian

Prep Time: 6 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 18 minutes minutes

Servings: 3 Servings

Calories: 567kcal

Author: Maria Doss

1x2x3x

Ingredients

Group-1

• ▢ 2 tablespoons unsalted butter
• ▢ ½ cup chopped onion
• ▢ 2 garlic garlic, minced

Group-2

• ▢ 8 ounces penne pasta
• ▢ 1 and ¼ cup marinara sauce, I used Prego (Tomato basil garlic)
• ▢ 1 cup coconut milk, I used canned Choakoh coconut milk
• ▢ ¾ cup water
• ▢ ¾ teaspoon salt or as required, refer notes
• ▢ ¼ teaspoon ground black pepper

Group-3

• ▢ ¼ cup grated parmesan cheese
• ▢ chopped fresh basil, to finish

Cook ModePrevent your screen from going dark

Instructions

• Set Instant pot to saute setting. When hot, add butter and then chopped onion and garlic. Cook, stirring frequently for 2 minutes, until translucent. 
• Press cancel and then add all group-2 ingredients and stir well. Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 7 minutes. 
• After 7 minutes, let Instant pot in the warm mode for 10 minutes. Turn valve to venting to release pressure. Open lid, stir group-3 ingredients and serve. 
• Sauce might look a bit thin as soon as you open lid, but it will thicken in couple of minutes.
• The sauce will continue to thicken as it cools. Just stir some water to loosen it up. 

  Enjoy hot or let cool and pack into meal prep containers with garlic bread on the side (if desired).  

Notes

1. Salt will depend on your taste level and the type of marinara sauce used. I used Prego, tomato basil garlic and used ¾ teaspoon salt.
2. Please use only canned coconut milk and not coconut milk beverage. I used Chaokoh canned coconut milk <--- shake can well before opening.
3. I used 3-quart size Instant pot.
4. If you want pasta to be al dente, then cook for 6 minutes and then 10 mins of warm instead.

Nutrition

Serving: 1 Serving | Calories: 567kcal | Carbohydrates: 68g | Protein: 16g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 1231mg | Potassium: 699mg | Fiber: 4g | Sugar: 7g | Vitamin A: 749IU | Vitamin C: 10mg | Calcium: 130mg | Iron: 5mg

Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

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Recipe loosely adapted from Pioneer Woman's recipe

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