A Creamy Peanut Pasta Bake
What Started it all:
Peanuts, Corn, pasta, instant pot
A comforting, creamy pasta bake, infused with the nutty flavor of peanuts and the sweetness of corn, all made possible with the convenience of an Instant Pot.
Ingredients
- 12 oz (340g) pasta of your choice (e.g., penne, fusilli, or farfalle)
- 1 cup (120g) peanuts
- 1 cup (160g) corn kernels
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup (250ml) chicken broth
- 1 cup (250ml) heavy cream
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup (120g) grated Parmesan cheese
- Fresh parsley, chopped (optional)
Instructions
- Press the Saute button on the Instant Pot and heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the peanuts and cook for 2-3 minutes, stirring frequently, until they're lightly toasted and fragrant.
- Add the corn kernels, chicken broth, heavy cream, dried basil, salt, and pepper. Stir to combine.
- Add the pasta to the Instant Pot, making sure it's completely submerged in the creamy sauce.
- Close the lid of the Instant Pot and set the valve to "Sealing". Press the "Manual" or "Pressure Cook" button and set the cooking time to 8 minutes at high pressure.
- When the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
- Open the lid and stir in the grated Parmesan cheese until melted and well combined.
- Serve hot, garnished with chopped fresh parsley if desired.
This comforting peanut pasta bake is a true delight, perfect for a cozy evening in with family and friends. The Instant Pot makes it a breeze to prepare, and the creamy sauce infused with peanuts and corn is simply divine. Buon appetito!