Easy One Pot Spring Pasta
Set Instant Pot to sauté mode and add olive oil. Once oil is hot, add shallots and garlic; sauté until fragrant, about 2 minutes, stirring frequently to prevent burning. Add Italian seasoning, and meatloaf mix; sauté until meatloaf mix is browned, breaking up large clumps with a spatula. Once meat is browned, drain the pot of any liquid.
Add pasta, broth, cream, wine, and salt to Instant Pot. The pasta should be just barely covered; add additional broth or water if needed. Seal the lid and close the vent. Set Instant Pot to the high pressure for 10 minutes. Once the Instant Pot has completed its pressure cook cycle, open the valve to quick release. Once the pressure has released, add parmesan, asiago, and green peas; stir until the mixture is creamy and incorporated. Add lemon zest, lemon juice, chopped parsley, and stir.
Preheat oven to 375°F.
In a large Dutch oven over medium heat, add olive oil. Once oil is hot, add shallots and garlic; sauté until fragrant, about 2 minutes, stirring frequently to prevent burning. Add Italian seasoning, and meatloaf mix; sauté until meatloaf mix is browned, breaking up large clumps with a spatula. Once meat is browned, drain the pot of any liquid.
Add pasta, broth, cream, wine, and salt to Dutch oven. The pasta should be just barely covered; add additional broth or water if needed. Cover Dutch oven and place in oven in the middle rack; cook for 20 minutes, remove lid, and cook for an additional 15 minutes. Remove from oven and add parmesan, asiago, and green peas stir until the mixture is creamy and incorporated. Add lemon zest, lemon juice, chopped parsley, and stir.
Ingredients
Directions
Set Instant Pot to sauté mode and add olive oil. Once oil is hot, add shallots and garlic; sauté until fragrant, about 2 minutes, stirring frequently to prevent burning. Add Italian seasoning, and meatloaf mix; sauté until meatloaf mix is browned, breaking up large clumps with a spatula. Once meat is browned, drain the pot of any liquid.
Add pasta, broth, cream, wine, and salt to Instant Pot. The pasta should be just barely covered; add additional broth or water if needed. Seal the lid and close the vent. Set Instant Pot to the high pressure for 10 minutes. Once the Instant Pot has completed its pressure cook cycle, open the valve to quick release. Once the pressure has released, add parmesan, asiago, and green peas; stir until the mixture is creamy and incorporated. Add lemon zest, lemon juice, chopped parsley, and stir.
Preheat oven to 375°F.
In a large Dutch oven over medium heat, add olive oil. Once oil is hot, add shallots and garlic; sauté until fragrant, about 2 minutes, stirring frequently to prevent burning. Add Italian seasoning, and meatloaf mix; sauté until meatloaf mix is browned, breaking up large clumps with a spatula. Once meat is browned, drain the pot of any liquid.
Add pasta, broth, cream, wine, and salt to Dutch oven. The pasta should be just barely covered; add additional broth or water if needed. Cover Dutch oven and place in oven in the middle rack; cook for 20 minutes, remove lid, and cook for an additional 15 minutes. Remove from oven and add parmesan, asiago, and green peas stir until the mixture is creamy and incorporated. Add lemon zest, lemon juice, chopped parsley, and stir.