Instant Pot Green Goddess Pasta

2 tbsp (¼ stick) of salted butter

16 oz of Baby Bella (Crimini) mushrooms, sliced

1 tbsp of crushed garlic

1 lb (1 box) of Gemelli pasta (it looks like little braids and I strongly suggest using this exact kind of pasta for a great al dente touch. Rotini is the next best thing for this but, of course, any pasta of your choice will do)

4 cups of garlic broth (I used 4 tsp of Garlic Better Than Bouillon 4 cups of water but you can just use 4 cups of chicken broth instead if you don’t have this and it will still be great). For a thicker sauce, use 3 cups of broth instead of 4 (your choice)

5 - 8 oz of baby spinach

10 oz box of frozen peas

8 oz brick of cream cheese, cubed

1 cup of Pesto sauce (Costco’s is literally the best you can buy but any decent brand will work. OR see the “Jeffrey Sez” section on how to make your own!)

½ cup of grated Parmesan cheese, plus more for topping if desired (make sure it’s grated and NOT shredded as it melts/blends into the sauce properly)

Store any leftovers in some Tupperware and refrigerate for up to 5 days. The microwave will work fine for reheating when the time comes (about 30 to 60 seconds).

Although I prefer the recipe as written, for a thicker sauce use 3 cups of broth instead of 4. This is totally your choice but just be aware that if you have leftovers and store in the fridge, it will get absorbed more by the pasta making the reheated leftovers contain less sauce.

subheading: If you wish to make your own Pesto sauce, you’ll need the following:

1 ½ cups of fresh Basil leaves

½ cup of grated Parmesan cheese

⅓ cup of extra virgin olive oil

¼ cup of pine nuts

3 gloves of crushed garlic

Directions at pressureluckcooking.com

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