Creamy Tomato PastaNagi: A Pressure Cooker Delight
Packed with tomato richness, this creamy pasta made in your pressure cooker is fast, flavorful, and absolutely comforting for any weeknight dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 300 g spaghetti
- 2 tablespoon unsalted butter
- 3 cloves garlic minced
- 0.5 onion finely chopped
- 1 cup tomato passata
- ¾ cup heavy cream
- 0.5 cup milk low fat
- ¾ cup parmesan cheese freshly grated
- 1 teaspoon dried basil
- 1 teaspoon chicken or vegetable stock powder or 1 bouillon cube, crumbled
- finely ground pepper and salt to taste
Instructions
Instructions
- Cook the spaghetti in a pot of salted boiling water until just al dente. Save ½ cup of pasta water before draining.
- Melt the butter in a large skillet over medium heat. Add garlic and onion and cook for 3–4 minutes until soft and fragrant.
- Pour in tomato passata and stir in stock powder and dried basil. Simmer for 5 minutes.
- Add heavy cream and milk. Stir and simmer 3–4 minutes until sauce thickens slightly.
- Add parmesan and stir until melted and smooth. If needed, thin sauce with reserved pasta water.
- Add drained spaghetti to sauce and toss until coated well.
- Serve hot, topped with more parmesan and fresh herbs if desired.
Notes
Use the pressure cooker for convenient, flavor-packed pasta using natural pressure release for best texture. For vegan adaptation, substitute dairy with plant-based alternatives.