Instant Pot Pesto Pasta with Mushrooms & Sun-Dried Tomatoes Recipe

Last Updated on 2 months by Neha Deshmukh

Instant Pot Pesto Pasta With Mushrooms & Sun-Dried Tomatoes Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavorful meal that doesn’t require hours in the kitchen. This Instant Pot Pesto Pasta with Mushrooms & Sun-Dried Tomatoes is exactly that. I first made this when I was craving something cozy on a rainy evening, and it’s been a family favorite ever since. Seriously, it’s a game-changer!

Why You’ll Love This Recipe

This recipe is a weeknight winner for so many reasons. It’s unbelievably fast – ready in under 20 minutes! The Instant Pot does all the heavy lifting, leaving you with a creamy, dreamy pasta dish packed with flavor. Plus, the combination of earthy mushrooms, tangy sun-dried tomatoes, and vibrant pesto is just… chef’s kiss. It’s a little bit fancy, a whole lot delicious, and surprisingly easy to pull off.

Ingredients

Here’s what you’ll need to make this Instant Pot Pesto Pasta:

• 1.5 tablespoons olive oil
• 3 garlic cloves
• 8 oz white mushrooms (about 225g)
• 1.5 cups water (360ml)
• 8 oz farfalle pasta (about 225g)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red chili flakes
• 1/3 cup + 2 tablespoons basil pesto (about 100g)
• 1/2 cup heavy cream (120ml)
• 1/3 cup sun-dried tomatoes (about 80g)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Olive Oil Varieties

I prefer using extra virgin olive oil for the best flavor, but a good quality regular olive oil works just fine too. Don’t be afraid to experiment!

Garlic – Regional Indian Preferences

Garlic is a staple in Indian cooking, and we all have our preferences! Some prefer the stronger flavor of desi garlic, while others like the milder taste of the Chinese variety. Use what you love – about 3 medium cloves should do the trick.

Mushroom Types & Substitutions

White button mushrooms are classic, but feel free to get creative. Cremini (baby bella) mushrooms add a richer flavor, or you could even use a mix of wild mushrooms for something really special. If you’re not a mushroom fan, you can skip them altogether, or try adding some spinach or bell peppers instead.

Farfalle Pasta – Exploring Different Shapes

Farfalle, also known as bow-tie pasta, is my go-to for this recipe because the shape holds the pesto beautifully. But penne, rotini, or fusilli would also work wonderfully.

Basil Pesto – Homemade vs. Store-Bought

Homemade pesto is always best, if you have the time! But a good quality store-bought pesto is perfectly acceptable. Just check the ingredients list and choose one with a vibrant green color and fresh basil flavor.

Sun-Dried Tomatoes – Oil-Packed vs. Dry-Packed

I usually use oil-packed sun-dried tomatoes because they’re extra flavorful and tender. If you’re using dry-packed, you’ll want to rehydrate them in hot water for about 10-15 minutes before adding them to the pasta.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Set your Instant Pot to ‘Sauté’ (low heat). Add the olive oil, minced garlic, and sliced mushrooms. Cook for about 3 minutes, stirring occasionally, until the garlic is fragrant and the mushrooms are softened.
2. Build the Base: Pour in the water and scrape the bottom of the pot to loosen any browned bits – this prevents sticking and adds tons of flavor! Add the salt, pepper, chili flakes, and farfalle pasta. Give everything a good stir.
3. Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Pressure cook on high for 5 minutes.
4. Release the Pressure: Once the cooking time is up, let the pressure release naturally for 4 minutes. Then, carefully quick-release any remaining pressure.
5. Creamy Finish: Switch the Instant Pot back to ‘Sauté’ (low). Stir in the pesto, heavy cream, and sun-dried tomatoes. Simmer for about 2 minutes, stirring constantly, until the sauce is heated through and nicely combined.
6. Serve & Enjoy: Serve immediately, garnished with a sprinkle of Parmesan cheese (optional) and a side of crusty bread for soaking up all that delicious sauce.

Expert Tips

• Don’t overcook the pasta! 5 minutes is usually perfect for al dente farfalle, but cooking times may vary slightly depending on your Instant Pot.
• If the sauce is too thick, add a splash of pasta water to thin it out.
• For a richer flavor, use full-fat heavy cream.

Variations

This recipe is super versatile! Here are a few ideas to customize it to your liking:

• Vegan Pesto Pasta Adaptation: My friend Priya is vegan, and she loves this recipe with a vegan pesto! Just swap the heavy cream for a plant-based alternative like cashew cream or coconut cream.
• Gluten-Free Pasta Options: If you’re gluten-free, simply use your favorite gluten-free pasta.
• Adjusting the Spice Level: If you like things extra spicy, add a pinch more red chili flakes. Or, for a milder flavor, omit them altogether.
• Quick Weeknight Version (Reduced Sauté Time): If you’re really short on time, you can skip the initial sauté step and add the garlic and mushrooms directly to the pot with the water and pasta. It won’t have quite the same depth of flavor, but it’s still delicious!

Serving Suggestions

This pasta is fantastic on its own, but here are a few ideas for rounding out the meal:

• A simple green salad with a light vinaigrette.
• Garlic bread for dipping into the sauce.
• Roasted vegetables like broccoli or asparagus.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water or cream to loosen up the sauce.

FAQs

Let’s answer some common questions!

Can I use a different type of pasta in this recipe?

Absolutely! Penne, rotini, or fusilli all work well. Just adjust the cooking time accordingly.

Can this be made without sun-dried tomatoes?

Yes, you can! The pasta will still be delicious, but the sun-dried tomatoes add a lovely tangy flavor. You could substitute with roasted red peppers for a similar taste.

How can I adjust the pesto flavor?

If you want a more intense pesto flavor, add an extra tablespoon or two. You can also add a squeeze of lemon juice to brighten it up.

What if I don’t have an Instant Pot? Can I make this on the stovetop?

Definitely! Sauté the mushrooms and garlic in a large pot, then add the water, pasta, and seasonings. Bring to a boil, then reduce heat and simmer for about 10-12 minutes, or until the pasta is cooked through. Finish with the pesto, cream, and sun-dried tomatoes as directed.

Can I add protein like chicken or shrimp to this pasta?

Yes! Grilled chicken or sautéed shrimp would be a fantastic addition. Add them to the pot during the last few minutes of cooking to heat through.