Instant Pot Spaghetti with Mushrooms, Kale, and Fontina
There's something satisfying about taking a bite of creamy pasta knowing that there is no cream in sight. This dish is deceptively healthy and incredibly simple to throw together for a weeknight meal.
Keywords
- Vegetables
- Vegetarian
- Cheese
- Weeknight
- Main Courses
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Cooking tools:
- Pressure cooker
- Kitchen towel
- Spoon
Ingredients
- 1 pound 100 percent whole-wheat spaghetti
- 1 tablespoon extra-virgin olive oil
- 1 pound cremini mushrooms, trimmed and quartered
- ½ teaspoon table salt
- 6 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 2 cups vegetable or chicken broth
- 2 cups water
- 1 (28-ounce) can petite diced tomatoes
- 12 ounces kale, stemmed and chopped
- 4 ounces fontina cheese, shredded (1 cup)
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