Creamy Wild Mushroom Instant Pot Pasta

updated Dec 3, 2020
Creamy Wild Mushroom Instant Pot Pasta

This vegetarian pasta, made rich with herby cream cheese, is the perfect vegetarian dinner for fall.

Serves4

Prep20 minutes

Cook25 minutes

Jump to Recipe
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Creamy wild mushroom instant pot penne in bowl.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

Autumn is wild mushroom season, and there’s no better way to celebrate than with a creamy vegetarian pasta dish where the meaty, earthy flavors of the mushrooms are the star. To make the dish as fast and easy as possible, you’ll cook the entire thing — dry pasta and all — in the Instant Pot. In fact, you’ll be digging into this supremely satisfying fall dinner in about 30 minutes.

Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

A few smart ingredient choices take this dinner from good to sensational. Using whole-wheat pasta is the first — the nuttiness of the whole-grain pasta plays up the earthiness of the mushrooms and offers a bit more chew. To add depth, you’ll want to use a mix of fresh herbs and garlic. “Woody” herbs like rosemary, sage, and thyme all pair well with mushrooms. Look for convenient packets of these herbs labeled “poultry herbs” or “roast herbs” in the produce section of your grocery store, or simply raid your garden.

For even more built-in flavor, cook the pasta in broth instead of water. To keep the dish vegetarian, use a thin vegetable broth (some packaged broths can be very thick and have a pronounced flavor that will detract from the mushrooms), or a “no-chicken” broth. I like the convenience of Better Than Bouillon No-Chicken Vegetable Base, which makes a golden-hued broth that’s tasty without overwhelming other ingredients. Stir a few tablespoons into hot water and you’re good to go!

Since dairy will curdle under the intense heat of the pressure cooker, you’ll want to add the dairy at the end. Instead of cream, which tends to produce a thin and bland sauce, I add chive and onion or garlic and chive cream cheese. Stir it into the pasta after the cooking time is up and let the mixture stand for five minutes so the cheese can melt and the pasta can absorb some of the cooking liquid. You’ll have perfectly cooked penne and mushrooms in a creamy, slightly tangy sauce that’s super decadent without being cloying.

Creamy Wild Mushroom Instant Pot Pasta

This vegetarian pasta, made rich with herby cream cheese, is the perfect vegetarian dinner for fall.

Prep time 20 minutes

Cook time 25 minutes

Serves 4

Nutritional Info

Ingredients

  • 12 ounces

    fresh wild or wild-cultivated mushrooms, such as shiitake, trumpet, chanterelle, or oyster (5 to 6 cups)

  • 1

    small yellow onion

  • 3 cloves

    garlic

  • 4 teaspoons

    chopped fresh mixed herbs, such as rosemary, sage, or thyme

  • 2 tablespoons

    olive oil

  • 1 teaspoon

    kosher salt, divided, plus more for seasoning

  • 1/4 cup

    dry white wine

  • 12 ounces

    whole wheat penne pasta (about 3 3/4 cups)

  • 2 cups

    vegetable or no-chicken broth

  • 3/4 cup

    water

  • 1/2 cup

    chive and onion or garlic and chive cream cheese

  • Freshly ground black pepper

  • 1/4 cup

    chopped fresh parsley leaves, for garnish (optional)

Instructions

  1. Slice 12 ounces wild mushrooms. Dice 1 small yellow onion. Finely chop 3 garlic cloves and 4 teaspoons mixed herbs.

  2. Put 2 tablespoons olive oil in a 6-quart or larger Instant Pot or electric pressure cooker and heat on the highest Sauté setting until shimmering. Add the mushrooms, onion, and 1/2 teaspoon of the kosher salt, and cook, stirring occasionally, until the mushrooms have given off their liquid and begin to brown, 5 to 7 minutes.

  3. Add the garlic and herbs and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add 1/4 cup dry white wine and turn off the Sauté setting. Scrape up the browned bits on the bottom of the pot.

  4. Add 12 ounces whole wheat penne pasta, 2 cups vegetable broth, 3/4 cup water, and the remaining 1/2 teaspoon kosher salt, and stir to combine. Lock on the lid, make sure the valve is set to seal, and set to cook under HIGH pressure for 3 minutes. It will take about 8 minutes to come up to pressure.

  5. When the cook time is up, quick release the pressure. Uncover, add 1/2 cup chive and onion cream cheese, and stir to combine. Lock the lid back on with the steam valve set to vent. Let stand for 5 minutes so the pasta can finish cooking and absorb the cooking liquid. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves if desired.

  6. Taste and season with more salt and black pepper as needed. Garnish with the parsley if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a few tablespoons of water to adjust the consistency.