Pressure Cooker Pasta Recipe | Creamy White Sauce Pasta in Just 2 Whistles | Easy One-Pot Pasta
Pressure Cooker Pasta Recipe Pressure Cooker Pasta is the easiest way to make a creamy white sauce pasta at home, all in one pot. Penne pasta, broccoli, tricolour capsicum and sweet corn cook together in milk, water, butter and Italian herbs for just 2 whistles. A little fresh cream and processed cheese at the end turn it into a rich, cheesy, saucy pasta with a perfect penne texture.
This one pot pasta recipe needs no separate boiling and no draining, and the pasta stays whole without turning mushy. It is perfect for kids' lunch boxes, a quick dinner or a weekend snack. Serve this creamy veg pasta hot with garlic bread or a simple green salad.
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Tips
Use cold butter:
Cold butter melts slowly, so the garlic and onion fry well without burning.
Don't overcook the vegetables:
Toss them on high flame for just 1 minute. They finish cooking inside the pressure cooker.
No fear of burnt maida:
The water released from the vegetables keeps the maida from burning, so it roasts nicely and thickens the white sauce.
Add more veggies, but in moderation:
Mushrooms or zucchini taste great here. Just don't add too many vegetables, or the pasta loses its balance.
Toss the pasta gently:
Toss the penne for about a minute so it does not break.
Season after the boil:
Add the Italian herbs, salt and pepper only once the milk and water come to a boil.
No cooking after opening:
Once the steam releases, just stir in the cream and cheese. There is no need to cook the pasta again.
Pressure Cooker Pasta Recipe | Creamy White Sauce Pasta in Just 2 Whistles | Easy One-Pot Pasta - Recipe Video
Pressure Cooker Pasta Recipe | Creamy White Sauce Pasta in Just 2 Whistles | Easy One-Pot Pasta
Ingredients
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For the base
- 1.5-2 tbsp cold butter
- 1 tbsp garlic, finely chopped
- 2 tbsp onion, finely chopped
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For the vegetables
- 10-12 broccoli florets
- 2 tbsp green capsicum, chopped
- 2 tbsp red capsicum, chopped
- 2 tbsp yellow capsicum, chopped
- 2 tbsp sweet corn or frozen peas
- 1 tbsp maida (all purpose flour)
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For cooking the pasta
- 1 1/4 cups penne pasta
- 1 cup milk
- 1 1/4 cups water
- 1 tbsp Italian herbs seasoning
- Salt
- 1/4 tsp black pepper powder
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For finishing
- 1/2 cup fresh cream
- 1/4-1/3 cup processed cheese, grated
Instructions
- Add 1.5-2 tbsp cold butter to a pressure cooker and let it start to sizzle. Add 1 tbsp finely chopped garlic and fry for a few seconds.
- When the butter is half melted, add 2 tbsp chopped onion. Fry on high flame until the butter melts completely and sizzles.
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Add 10-12 broccoli florets, 2 tbsp each of green, red and yellow capsicum and 2 tbsp sweet corn or peas. Toss on high flame for 1 minute. That is enough.
- Add 1 tbsp maida and toss well on high flame until it smells aromatic. Add 1 1/4 cups penne pasta and toss gently for about a minute.
- Pour in 1 cup milk and 1 1/4 cups water. Mix well and bring to a boil on high flame. Once it boils, add 1 tbsp Italian herbs seasoning, salt and 1/4 tsp black pepper. Mix well.
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Close the lid and cook on high flame for 2 whistles. Turn off the flame and let the steam release on its own.
- Open the lid, add 1/2 cup fresh cream and 1/4-1/3 cup grated processed cheese. Mix well and serve your creamy Pressure Cooker Pasta hot.
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