Creamy Pepper Jack Pasta in Your Pressure Cooker
This creamy pepper jack pasta is rich, spicy, and perfectly comforting — made fast and easy with your pressure cooker for a cozy meal in under 30 minutes.
Equipment
- 1 Skillet large
Ingredients
Main Ingredients
- 1 pound Penne pasta pick your favorite noodles
- ½ cup Butter
- 1 ½ cups Heavy cream
- ⅓ cup Pepperoncini juice optional
- 2-3 cloves Garlic minced
- 1 tablespoon Red pepper flakes
- ½ teaspoon Garlic salt
- Salt and pepper to taste
- 1 ½ cups Pepper jack cheese freshly grated
- 1 cup Parmesan cheese freshly grated
Instructions
Instructions
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter slowly.
- Add the minced garlic and stir for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a simmer. Stir in pepperoncini juice (if using), red pepper flakes, garlic salt, and season with salt and pepper.
- Lower heat and gradually stir in pepper jack and parmesan cheeses until fully melted and smooth.
- Add cooked pasta into the sauce and stir gently to coat evenly.
- Simmer for 2-3 minutes until sauce thickens and pasta is heated through. Serve hot.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat with a splash of cream to loosen the sauce.