Instant Pot Sausage & Pumpkin Pasta
This Instant Pot Sausage & Pumpkin Pasta is the perfect fall dish, with the delicious flavors of sausage and pumpkin.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 3/4 pound Italian sausage
- 1 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups water
- 12 oz dried farfalle pasta
- 3/4 cup fresh pumpkin cubed
- 1/2 cup pumpkin puree optional
- 1 cup heavy cream
- 1/2 cup Parmesan cheese shredded
Instructions
- Turn on saute mode on the Instant Pot. When hot add olive oil to the pot, then add onion and Italian sausage. Cook and crumble the sausage until cooked through. Drain excess oil, if necessary.
- Add garlic, salt, and pepper, and cook for 30 seconds until fragrant. Turn off saute mode.
- Add water to the Instant Pot and whisk to remove browned bits from the bottom. Pour in the pumpkin and the uncooked pasta. Do not mix.
- Lock the lid and set the vent to sealing. Press the pressure cook or manual button and set the cook time to 8 minutes. It will take about 5-8 minutes for the pressure to build.
- When the cook time is up, do a quick release of the remaining pressure. Remove the lid.
- Add the heavy cream and parmesan cheese to the pot. Stir the pasta and let rest for 5 minutes for the sauce to thicken. Garnish and serve.
Notes
- Use fresh Parmesan cheese when possible. Do not use the pulverized stuff in the green can.
- For a year-round pasta, you can use butternut squash instead of pumpkin, or just use pumpkin puree.
Nutrition
Calories: 492kcalCarbohydrates: 21gProtein: 16gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 94mgSodium: 954mgPotassium: 326mgFiber: 3gSugar: 3gVitamin A: 5063IUVitamin C: 5mgCalcium: 159mgIron: 2mg
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