Step 1

In a large pot, boil salted pot of water for the pasta and cook it al dente according to package directions.

Step 2

Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.

Step 3

Add the wine, Italian seasoning, rice flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste. Stir in the cream and nutmeg. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.

Step 4

Drain the pasta and toss it with the sauce. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and nutritional yeast (or parmesan if using) and serve. Bon Appetite!

Step 5

Start the Instant Pot on SAUTE mode and add butter and oil. Once oil is heated, add mushrooms and garlic. Sprinkle pinch of salt and let them cook until mushrooms start to release the water. (3-5 minutes)

Step 6

Once mushrooms have browned, cancel SAUTE. Remove cooked mushrooms and set them aside.

Step 7

Add water and deglaze the pot by scrapping the bits stuck at the bottom. Make sure nothing is stuck at the base. Add pasta, enoughwater to cover the pasta (about 2 cups..do NOT push the pasta down under water)

Step 8

Add the wine, Italian seasoning, rice flour, and Dijon mustard to the pan. Stir until it all mixes well. Close the lid. Valve at SEALING.

Step 9

Check the cooking time mentioned on the pasta box. Now press MANUAL or PRESSURE COOK and choose half of cooking time suggested on the box. (usually 4-5 minutes)

Step 10

Once Instantpot finishes cooking and goes to KEEP WARM timer, wait for 7 minutes and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.

Step 11

Stir in sautéed mushrooms, cream and nutmeg. Add salt and pepper. Gently mix everything well together. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and nutritional yeast (or parmesan if using) and serve. Bon Appetite