Roasted Red Pepper Pasta Instant Pot Recipe
Making pasta tonight? Want a fantastic pasta Instant Pot recipe? Once you taste this Roasted Red Pepper Pasta Instant Pot recipe, you are going to eat it all.
This is a great pasta Instant Pot recipe. It’s light and delicious, and easy to make. You can have it done in very little time, and everyone will love it. It’s a great go-to recipe for busy nights when you need to prepare dinner in a hurry. You’re going to love this.
What to Serve with Roasted Red Pepper Pasta Instant Pot Recipe
This Instant Pot pasta is a great easy dinner idea. When you are making this for dinner, if you are looking for something to serve with it.
Variations to Roasted Red Pepper Pasta Instant Pot
When it comes to this Pasta Instant Pot recipe, you can change it up by adding
- crumbled bacon
- chicken
- pepperoni
Ingredients in Roasted Red Pepper Pasta Instant Pot
- Linguine noodles
- Olive oil
- Tomato sauce
- Sweet red bell pepper
- Sun-dried tomatoes in oil with basil and thyme
- Shallot
- Shredded Parmesan cheese
- Half and half (or milk )
- Garlic salt
- Seasoned salt
- Seasoned pepper
- Italian seasoning
- Oregano
- Sweet basil
- Garlic
- Brown sugar
How to Make Roasted Red Pepper Pasta Instant Pot
Place the Linguine noodles in the bottom of the Instant Pot, and add ½ cup of water, and 1 Tablespoon of olive oil, and stir. Place the lid on the Instant Pot until it beeps and locks. Set the pressure valve to “SEALING” and press the ‘MANUAL’ button, and set the time to 6 minutes. Let the Instant pot automatically build and release the pressure.
Make the Sauce
While the Pasta is cooking, make the sauce: Wash the red bell pepper, and cut it in thirds. Place it skin side up on a cookie sheet lined with parchment paper. Brush a little olive oil on the pepper, and place it in the oven under the broiler until it’s charred and bubbles. (about 8 – 10 minutes). Remove from oven and set aside.
In a large saucepan over medium-high heat, add the Tomato sauce, sun-dried tomatoes, shallot, garlic salt, seasoned salt, seasoned pepper, Italian seasoning, oregano, basil, garlic, and brown sugar. Cook sauce until it begins to boil, and turn heat to low, to simmer for 15 minutes. Check red peppers, and if they have cooled enough, slice or chop them, and set aside. When the sauce has simmered for 15 minutes, add the half and half, stir and let simmer for 5 minutes, turn off heat, cover, and let the sauce rest.
The pasta should be done; Check the pressure valve on the Instant Pot, and if it’s down, turn the pressure valve to release, and make sure all pressure has been released, then, open the lid. Stir the pasta, and with a pasta server, or strainer, remove the pasta to a bowl.
Pour out any excess water, and place the pasta back in the stainless steel liner of the Instant Pot. Carefully, pour the tomato sauce over the pasta, and toss the pasta in the sauce. Add the sliced, or chopped red bell pepper, and the Parmesan cheese, and toss all together. Serve on plates, or in Pasta Bowls. Enjoy!
Roasted Red Pepper Pasta Instant Pot Recipe
Ingredients
- 1 pound Linguine noodles
- 1 Tablespoon Olive oil
- ½ cup water
- 1 15 – 16 ounce tomato sauce
- 1 large red bell pepper
- 1 package sun-dried tomatoes in oil with basil and thyme
- 1 large shallot peeled and sliced thin
- 2 cups Parmesan cheese shredded
- ¼ cup half and half or milk if you prefer
- 1 tsp garlic salt
- ½ teaspoon seasoned salt
- ½ teaspoon seasoned pepper
- 1 Tablespoon Italian seasoning
- 1 teaspoon ground oregano
- 1 teaspoon sweet basil
- 1 teaspoon minced garlic
- 1 Tablespoon brown sugar
Instructions
- Place the Linguine noodles in the bottom of the Instant Pot, and add ½ cup of water, and 1 Tablespoon of olive oil, and stir. Place the lid on the Instant Pot until it beeps and locks. Set the pressure valve to “SEALING” and press the ‘MANUAL’ button, and set the time to 6 minutes. Let the Instant pot automatically build and release the pressure.
- While the Pasta is cooking, make the sauce: Wash the red bell pepper, and cut it in thirds. Place it skin side up on a cookie sheet lined with parchment paper. Brush a little olive oil on the pepper, and place it in the oven under the broiler until it’s charred and bubbles. (about 8 – 10 minutes). Remove from oven and set aside. In a large saucepan over medium-high heat, add the Tomato sauce, sun-dried tomatoes, shallot, garlic salt, seasoned salt, seasoned pepper, Italian seasoning, oregano, basil, garlic, and brown sugar. Cook sauce until it begins to boil, and turn heat to low, to simmer for 15 minutes. Check red peppers, and if they have cooled enough, slice or chop them, and set aside. When the sauce has simmered for 15 minutes, add the half and half, stir and let simmer for 5 minutes, turn off heat, cover, and let the sauce rest.
- The pasta should be done; Check the pressure valve on the Instant Pot, and if it’s down, turn the pressure valve to release, and make sure all pressure has been released, then, open the lid. Stir the pasta, and with a pasta server, or strainer, remove the pasta to a bowl. Pour out any excess water, and place the pasta back in the stainless steel liner of the Instant Pot. Carefully, pour the tomato sauce over the pasta, and toss the pasta in the sauce. Add the sliced, or chopped red bell pepper, and the Parmesan cheese, and toss all together. Serve on plates, or in Pasta Bowls. Enjoy
