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!
1 and 1/4
marinara sauce, I used Prego (Tomato basil garlic)
coconut milk, I used canned Choakoh coconut milk
salt or as required, refer notes
ground black pepper
grated parmesan cheese
chopped fresh basil, to finish
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).
will depend on your taste level and the type of marinara sauce used. I used
Prego, tomato basil garlic
and used 3/4 teaspoon salt.
Please use only
canned coconut milk
and not coconut milk beverage. I used
Chaokoh canned coconut milk
<--- shake can well before opening.
size Instant pot.
If you want pasta to be
, then cook for 6 minutes and then 10 mins of warm instead.