Spaghetti tossed in a creamy cheese sauce loaded with mushrooms. If you love mushrooms, this creamy mushroom pasta is going to be your new favorite. Make this amazingly delicious creamy dreamy pasta in the instant pot in less than 30 minutes!
This dinnerware used in the recipe photos is sponsored by Tuxton Home. The recipe, writeup and opinions are my own.
When I get the big box of cremini mushrooms from Costco, I make multiple dishes with it. Mornings start with sautéed mushroom omelette, then make Mushroom & Green Peas Curry, this creamy mushroom pasta and mushroom soup. But I have to say the best of all is this Creamy Dreamy Mushroom Spaghetti. It is simple, quick and sooooo good!
Whenever I make this pasta, the kitchen fills with the wonderful aroma. It is such an amazing comfort food, especially during the Fall. As I am typing this post, I am enjoying a bowl of leftovers of this pasta 🙂
I love to use instant pot to make pasta as it is one-pot (yay for less cleanup). Also, when we make pasta in the instant pot, we do not drain the water, which makes the pasta so much better and creamier!
I recently received wonderful matte dinnerware from Tuxton Home. They offer high quality, innovative cookware & dinnerware for the modern lifestyle. I used their white pasta bowls to shoot the photos for this recipe. I have to say these are the best matte bowls I have found. They are very durable, and can go from freezer to oven to table - Microwave, dishwasher, freezer, oven safe (to 500°F). Give Tuxton products a try, I am sure you will love them too.
Main Ingredients to make Creamy Mushroom Pasta
Just a few ingredients are required for this pasta. I am also sharing my tips for ingredients and any possible alternate options below.
- Mushroom - I used cremini mushrooms, but feel free to use other varieties. I feel that the more earthy cremini mushrooms add a much better flavor to this pasta.
- Spaghetti - You can also use whole wheat spaghetti noodles. They do hold up well when cooked in the instant pot.
- Garlic - Can't do without it!
- Onion - I love to saute some onions in this pasta. It adds a lot of flavor!
- Broth - I used vegetable broth. But other broths would work just as well.
- Parmesan - I have tried this recipe with parmesan and pecorino romano. Both work great. Use cheese from a block, and not the pre-shredded one.
- Cream - Use heavy whipping cream. Feel free to adjust the quantity to make this lighter.
How to make Creamy Instant Pot Mushroom Pasta?
This is a very easy recipe. The main effort involved is slicing and sauteeing the mushrooms before cooking the pasta. I like to saute the mushrooms and take them out, so they are not getting overcooked when pressure cooking the pasta.
- Slice the mushrooms.
- Heat the instant pot on sauté mode and add olive oil (or butter if you like)
- Add the mushrooms and sauté for 4-5 minutes while stirring frequently. The mushrooms will release their water and then brown nicely.
- Take the mushrooms out on a plate and keep aside for later.
- Now in the same pot (no need to clean), add another tablespoon of oil and then sauté the onions and garlic for a couple of minutes. Turn off the instant pot.
- Add the broth and deglaze the pot making sure nothing is stuck to the bottom.
- Break the spaghetti noodles in half and spread them making sure all the spaghetti is covered in broth.
- Pressure Cook the pasta noodles. The general rule of thumb is to pressure cook for 1 minute less than half the time on the pasta box. Then quick release the pressure.
- Add the cream, parmesan and stir well until the cheese melts.
- Then add back the sautéed mushrooms and stir well.
- Adjust salt and pepper to taste. Add the lemon juice and mix it.
- And the delicious mushroom pasta is ready to be enjoyed!
Oooh...that creamy cheese sauce.
This pasta is best served right after cooking. However you can definitely enjoy it later too, as I did. You can add more cream or broth if needed. I heat the leftovers in the microwave for a minute.
Why you will love this Mushroom Pasta?
- It is so easy to make, yet so delicious!
- It is flavorful and creamy.
- It is a one-pot pressure cooker recipe.
- Ready in under 30 minutes
- Kid-friendly
Give this creamy mushroom pasta a try and leave a comment to let me know how it turned out!
You will also love these instant pot pasta dishes:
Creamy Mushroom Pasta in Instant Pot
Equipment
Ingredients
- 8 ounces Spaghetti
- 8 ounces Cremini Mushrooms sliced
- 3 tablespoon Olive Oil divided
- ⅔ cup Onion diced
- 2 cloves Garlic finely diced
- 2 cups Vegetable Broth
- ½ cup Cream I used heavy whipping cream
- ½ cup Parmesan cheese pecorino Romano works well too
- salt and pepper to taste
- 1 tablespoon Lemon juice
To garnish:
- Parmesan cheese
- Parsley leaves chopped
- Red Chili Flakes optional
Instructions
- Heat the instant pot in saute mode and add 2 tablespoons olive oil.
- Add the sliced mushrooms and sauté for 4-5 minutes while stirring frequently. The mushrooms will release their water and then brown. Take the mushrooms out on a plate and keep aside for later.
- In the same pot (no need to clean), add another tablespoon of oil and then sauté the onions and garlic for a couple of minutes. Turn off the instant pot.
- Add the broth and deglaze the pot making sure nothing is stuck to the bottom.
- Break the spaghetti noodles in half and spread them making sure all the spaghetti is covered in broth. Close lid with vent in sealing position.
- Pressure Cook the pasta noodles on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
- When the instant pot beeps, quick release the pressure manually.
- Add the cream, parmesan and stir well until the cheese melts.
- Then add back the sautéed mushrooms and stir well.
- Adjust salt and pepper to taste. Add lemon juice.
- Garnish with parmesan and parsley before serving.
Notes
- Mushroom - I used cremini mushrooms, but feel free to use other varieties. I feel that the earthy cremini mushrooms add a much better flavor to this pasta. I like to saute and take out the mushrooms, so they are not getting overcooked when pressure cooking the pasta.
- Spaghetti - You can also use whole wheat spaghetti noodles. They do hold up well when cooked in the instant pot.
- Broth - I used vegetable broth. But other broths would work just as well.
- Parmesan - I have tried this recipe with parmesan and pecorino romano. Both work great. Use cheese from a block, and not the pre-shredded one.
- Cream - I used heavy whipping cream. Feel free to adjust the quantity to make this lighter.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Susan says
I used Half & Half instead of cream. A little watery but quite delicious!
Meeta Arora says
Hi Susan - Happy to hear you enjoyed it!
Susan M. says
Very good meal! I did tweak the recipe a bit. I sautéed on the keep warm for a few minutes and added all other ingredients except omitted the cream. So no need to remvove the mushrooms and onions. I used the Olivieri 3 cheese tortellini and on low pressure cooked for 10 minutes. All turned out creamy and delicious!
Piping Pot Curry says
Hi Susan, So good to heat that. Thank you for sharing it back 🙂
Barb says
First time using instant pot. I used oriechette pasta and had to add extra broth to cover. When finished it was very watery so I added some risoni, put lid back on and just left for 15 minutes.
Worked perfectly to thicken it. Tasted amazing.
Meeta Arora says
Hi Barb - Happy to hear you enjoyed the pasta!
Connie says
I wonder if this would work with gluten free rice pasta and almond milk.
Meeta Arora says
Hi Connie - Almond milk will be fine. However gluten-free pasta may not work as well in the instant pot.
Lindsey says
This was very easy and delicious! My kids (2, 5, and 9) all ate a ton and asked for a 3rd serving. I made a few minor adjustments based on what I had on hand. I used a 1/3 cup whole milk and 2.5 tablespoons of cream cheese, as I was out of heavy cream. I also used chicken broth instead of the vegetable and added 2 cups cooked chopped chicken after the noodles for the pressure cook.
Will be going in our rotation! Thank you for such an easy quick recipe.
Piping Pot Curry says
Hi Lindsey - So happy to hear that. Thank you for sharing your experience 🙂
Jennifer Reid says
We don't hace an instant pot anymore, we just never rely liked using it TBH. I'd like to make this sauce though. Would the amount of ingredients be the same if making on the stove with a regular pot or skillet?
Meeta Arora says
Hi Jennifer - You can follow the same recipe on stovetop. The only difference would be that you will need more broth about 3-4 cups. Once you have added all the ingredients before the pressure cooking step, bring to a boil, then simmer on low heat for 15-20 minutes until most of the liquid is absorbed. Hope you enjoy it!
Eve says
This is one of my favourite recipes! Do you know if it would freeze well?
Meeta Arora says
Hi Eve - Thank you. Sorry, I don't think this pasta will freeze well.
Lori says
This dish is awesome. We bbq’d steaks and this was our side dish. My dad is super picky and he loved it! Thanks for sharing such a great recipe.
Piping Pot Curry says
Hi Lori - So good to hear that. Thank you for sharing it back 🙂
Summer says
Can you sub milk for heavy cream?
Meeta Arora says
Hi Summer - I have not tried, but I think it will work well but the pasta will be a bit less creamy. You can also use half and half if you have that.
Leanna says
This. Was. Amazing!
Piping Pot Curry says
Hi Leanna - So good to hear that 🙂