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pink pasta topped with green basil in a white bowl.
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Instant Pot Pasta with Tomato Cream sauce

This Instant Pot Pasta with Tomato Cream Sauce is without the guilt! I swap heavy cream for coconut milk to create a rich, luxurious pink sauce that’s totally indulgent—but secretly lighter. It’s so delicious, you’d never guess it’s a healthier twist!
Course Main Course
Cuisine Italian
Keyword instant pot pasta, instant pot pasta with tomato cream sauce, instant pot pink pasta, instant pot tomato cream sauce pasta
Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 minutes
Servings 3 Servings
Calories 469kcal
Author Maria Doss

Equipment

Ingredients

  • 2 tablespoons unsalted butter
  • ½ cup chopped onion
  • 2 cloves garlic chopped
  • 1 and ¼ cup marinara sauce I used Prego, tomato basil & garlic
  • 1 cup coconut milk I used Choakoh coconut milk
  • ¾ cup water
  • ¾ teaspoon salt or to taste
  • ¼ teaspoon ground black pepper
  • 8 ounces penne pasta
  • ¼ cup grated parmesan cheese
  • chopped fresh basil, to finish

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. 
    chopped onion cooking in an instant pot.
  • Press cancel and then stir in the marinara sauce, coconut milk, water, salt and pepper.
    pink sauce in an instant pot.
  • Place the pasta on top and gently press it into the sauce, making sure that they are mostly immersed into the sauce. Don't stir the pasta!
    a hand pressing pasta into an instant pot.
  • Close and lock the lid, making sure the valve is in the sealed position. Cook on manual for 5 minutes. When cooking time is done, let it be in warm mode for 5 to 6 minutes.
    one closed instant pot.
  • Release the pressure and carefully open the lid. Stir in the Parmesan and fresh basil.
    Don’t worry if the sauce looks a bit thin at first—it will naturally thicken after a couple of minutes as it rests.
    one ladle full of cooked pasta.

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: 469kcal | Carbohydrates: 65g | Protein: 16g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 1131mg | Potassium: 704mg | Fiber: 4g | Sugar: 7g | Vitamin A: 749IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 5mg