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Pressure Cooker Pasta Recipe | Creamy White Sauce Pasta in Just 2 Whistles | Easy One-Pot Pasta

Street Food | vegetarian

Ingredients

  • For the base
  • 1.5-2 tbsp cold butter
  • 1 tbsp garlic, finely chopped
  • 2 tbsp onion, finely chopped
  • 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)
  • 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
  • For finishing
  • 1/2 cup fresh cream
  • 1/4-1/3 cup processed cheese, grated

Instructions

  1. 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.
  2. When the butter is half melted, add 2 tbsp chopped onion. Fry on high flame until the butter melts completely and sizzles.
  3. 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.
  4. 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.
  5. 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.
  6. Close the lid and cook on high flame for 2 whistles. Turn off the flame and let the steam release on its own.
  7. 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.