Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins
Export 10 ingredients for grocery delivery
First measure our all your ingredients and prep your veggies. This dish comes together quickly!
Peel and finely chop your onion. Peel, smash, and mince garlic.
Using a 6-Quart Instant Pot, set to sauté function, add 2 tsp oil, and heat. Sauté onions approx. 3-4 minutes or until desired tenderness is reached, then add garlic and cook an additional 30 seconds until fragrant.
Press "CANCEL/OFF" and add water and pasta. Stir to combine, making sure the onions/garlic are incorporated into the liquid and not stuck to the bottom.
Add crushed red pepper flakes, basil, salt, and pepper and top with 2 cups of spaghetti sauce but DO NOT STIR.
Secure the lid and place the vent in the sealing position. Set to "MANUAL" or "PRESSURE COOK" mode on "HIGH" pressure. Use the +/- button to adjust the cook time to 5 minutes. The general rule of thumb for cooking pasta in the Instant Pot is to cook for half the box's cook time for the noodles. Double check your pasta box and adjust time as needed.
The Instant Pot will take an adittional 5-8 minutes or so to come to presure before the countdown begins. When the Instant Pot beeps and the countdown has finished, quick release the pressure by flipping the valve to venting position. Stand back as the steam releases.
Once the pin drops and the lid unlocks, remove lid and mix in the cream cheese and spinach. Return the lid for a minute while the spinach wilts. Snag a noodle to taste-test then adjust spices as needed, adding extra of anything you'd like. I added extra red pepper flakes to mine - yum!
Top with grated Parmesan cheese and dig in while it's hot!