Description
Creamy instant pot roasted red pepper pasta delivers a rich Mediterranean-inspired symphony of flavors and comfort. Silky sauce and tender noodles blend perfectly, inviting you to savor each delightful bite of this quick and elegant meal.
Ingredients
Scale
Pasta and Main Ingredients:
- 1 pound (454 grams) linguine noodles
- 2 cups (200 grams) Parmesan cheese, shredded
- 1 large red bell pepper
- 1 package sun-dried tomatoes in oil with basil and thyme
Liquid and Flavor Enhancers:
- 1 tablespoon (15 milliliters) olive oil
- 1/2 cup (120 milliliters) water
- 1 (15-16 ounce/425-454 grams) can tomato sauce
- 1/4 cup (60 milliliters) half and half (or milk)
Seasonings and Aromatics:
- 1 large shallot, peeled and sliced thin
- 1 teaspoon garlic salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon seasoned pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon ground oregano
- 1 teaspoon sweet basil
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar
Instructions
- Initiate pasta preparation by submerging linguine in the Instant Pot, incorporating water and olive oil, ensuring thorough liquid distribution.
- Secure the Instant Pot lid, position pressure valve to “SEALING,” select “MANUAL” mode, and program a 6-minute cooking sequence.
- Allow the appliance to naturally manage pressure cycles without intervention.
- Simultaneously, activate the broiler and prepare red bell pepper by cleansing and sectioning into manageable thirds.
- Arrange pepper segments skin-facing upward on a parchment-covered baking sheet, delicately brushing with olive oil for enhanced roasting potential.
- Position under broiler, monitoring carefully until surfaces develop a deep char and bubbly texture, approximately 8-10 minutes.
- Extract roasted peppers, permit cooling, then slice or chop into bite-sized fragments.
- Construct sauce by combining tomato sauce, sun-dried tomatoes, shallot, garlic salt, seasoned salt, pepper, Italian seasoning, oregano, basil, minced garlic, and brown sugar in a saucepan.
- Escalate heat to medium-high, bringing mixture to a rolling boil, then reduce to a gentle simmer for 15 minutes.
- Introduce half and half, continuing to simmer an additional 5 minutes before removing from heat.
- After pasta completes cooking, release any residual pressure within the Instant Pot.
- Drain excess liquid, returning pasta to the pot’s interior.
- Cascade prepared sauce over pasta, thoroughly coating each strand.
- Incorporate roasted pepper fragments and Parmesan cheese, gently folding to distribute evenly.
- Transfer to serving bowls, presenting a vibrant, aromatic dish ready for immediate consumption.
Notes
- Swap pasta types like gluten-free, whole wheat, or zucchini noodles for dietary needs while maintaining the recipe’s rich flavor profile.
- Roast peppers completely until skin is blackened and blistered for deeper, smokier taste that enhances sauce complexity.
- Add protein options like shredded chicken, sautéed shrimp, or plant-based alternatives to create a more substantial meal without compromising the sauce’s delicate balance.
- Reduce cream content or substitute with dairy-free alternatives like coconut milk or cashew cream for lighter, vegan-friendly version that still delivers creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 781
- Sugar: 7 g
- Sodium: 875 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 93 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 66 mg