Creamy Mushroom and Tomato Pasta

 

Preparation Time:

50 min

Difficulty:

Intermediate

Ingredients:

• 200g of pasta
• 150g of cherry tomatoes
• 100g of mushrooms
• 100g of cream cheese
• 1 bell pepper, diced
• 2 green chillies, finely chopped
• 1 onion, finely chopped
• 1 inch of ginger, grated

Kitchen Tools Needed:

• Stove Top
• Pressure Cooker

Instructions:

• Start by boiling a pot of water on the stove. Add a pinch of salt and cook the pasta according to the package instructions until al dente. Drain and set aside.
• In a pressure cooker, heat a tablespoon of oil over medium heat. Add the chopped onion and ginger, and sauté until the onion becomes translucent.
• Add the diced bell pepper, mushrooms, and green chillies to the pressure cooker. Sauté for about 5-7 minutes until the mushrooms are tender.
• Add the cherry tomatoes and stir. Cook for another 5 minutes until they start to soften.
• Lower the heat and add the cream cheese to the vegetable mixture, stirring until it melts and creates a creamy sauce.
• Combine the cooked pasta with the creamy sauce in the pressure cooker, tossing gently to coat the pasta evenly with the sauce.
• Season with salt and pepper to taste and serve hot.

Macros:

• Total Calories: 570kcal
• Carbs: 60g
• Proteins: 20g
• Fats: 25g