I love using a pressure cooker to produce a one-pot meal. It cooks fast and easy, producing excellent meals. This pasta is rich with flavour and feels exceptionally smooth. Some of the squash melts into the liquid and becomes a sauce. A perfect meal for a busy weeknight.
Ingredients
2 tsp olive oil
1 small onion, diced
3-4 garlic cloves, minced
1 butternut squash, approximately 1 lb, trimmed, peeled, chopped in 1" pieces
2 oz white wine
2 tsp dried sage
2 tsp dried thyme
2 tsp cardamom
1 tsp nutmeg
1 bay leaf
12 oz pkg pasta, I like Barilla Plus for extra nutrition
2 1/2 cups chicken stock
5.2 oz pkg of Boursin cheese, garlic and fine herbs
1-2 tbsp Dijon mustard
2 tbsp sun-dried tomatoes, oil packed; rinsed and finely chopped
15 oz can of white small beans,drained, approx 1 1/2 cups
Parmesan, sprinkling
1 tbsp Montreal Chicken seasoning mix
Instructions
Read Susie's Tips and Tricks below
1. Place in electric pressure cooker and using Sauté setting add: oil, garlic, onion, and squash. Now add sage, cardamom, nutmeg, thyme, and bay leaf.
2. Deglaze with white wine, then add 12 oz pasta in 2 1/2 cups chicken stock.
3. Lock lid in place and close valve, cooking on high pressure for 4 minutes. Carefully release the pressure, doing so using the off/on if necessary.
4. Add Boursin garlic and herb soft cheese, a good dollop of Dijon mustard, some finely chopped sun-dried tomatoes, about a 1 1/2 cups of white small beans, Parmesan cheese, and a sprinkling of chicken Montreal seasoning.
5. The product should be slightly under done at this point, so that you may add other ingredients. In about 4 minutes on sauté-medium, the meal will finish cooking. Much of the squash melts in as a sauce. I preferred this since my kids are more inclined to eat it this way.
Susie's Tips and Tricks
If you wish to use a traditional pasta add 1/2 cup more chicken stock. The rule for cooking pasta in a pressure cooker is half the time, minus one minute.
You can substitute Boursin cheese with Garlic and Herb cream cheese.
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