Garlic Parmesan Spaghetti is one simple and delicious dinner that your family will love.
When Spaghetti is cooked with butter, garlic and grated parmesan cheese, who can say no to it? This one-pot meal is hearty, flavourful and filling. Get this pasta done in less than 20 minutes including preparation time for a quick weeknight dinner.
With kids going back to school and days getting a lot busier, most of us are looking for recipes that are easy to make. This Instant Pot Garlic Parmesan Spaghetti is one dish that will make you fall in love with your meal.
Having grown up with strong Indian tastebuds, I have never been a great fan of pasta, or noodles. Having a family that enjoys eating different flavours and cuisines makes me try these recipes once in a while. I must admit, after a long time, I wholeheartedly appreciated a pasta recipe made by me. I definitely consider this a win.
This is a great dish for picky eaters because who can say no to cheese and butter?
Why do I love making Pasta in Instant Pot
Who doesn’t like one pot cooking? Once done with cooking, you don’t have to clean multiple pots. Also, I personally love the texture of pasta when cooked in an Instant Pot. It’s just perfect and I never have to be worried about it being overcooked or undercooked.
When making this pasta in Instant Pot, it soaks up all the flavours of garlic, butter, vegetable stock and seasonings. Once done, the addition of cream and cheese makes it all the more delicious.
Instant Pot makes the job easier on a busy weeknight or when you don’t want to spend a lot of time in the kitchen. Just dump all the ingredients in the pot and delicious pasta is done in minutes.
Even beginners can make this recipe successfully. All you need to do is follow the instructions given. You have a delicious dinner on your plate!
Budget friendly recipe with minimal and easily available ingredients. Most of the ingredients are already available in our pantry and there is no fancy requirements to make this Garlic Parmesan Spaghetti.
It’s an extremely versatile recipe. You can add more vegetables, omit the mushrooms, add more spices, increase the amount of sauce. This recipe is so easy to alter according to your preferences.
It’s super simple to put together the ingredients for this Pasta. All you need is :
Spaghetti – I have used regular spaghetti noodles for this recipe.
Olive Oil – Or use any oil of your choice. Sometimes, I use avocado oil too.
Butter – Garlic cooked in butter gives a great taste and flavour to the pasta.
Garlic – Use fresh grated or finely chopped garlic for great flavours.
Mushroom – I love the addition of mushrooms in this Pasta. Free feel to add any other vegetables of your choice. Onion can also be added for a crunch and taste.
Vegetable Broth – Vegetable Broth adds more flavour but feel free to replace it with water if you prefer.
Spices – Salt, Pepper Powder, Italian Seasoning and Dried Parsley are the spices that I used in this Pasta. You can definitely customise it to your taste.
Cream – For the saucy consistency, I have used heavy cream. You can use milk, half and half as well.
Parmesan Cheese – The hero of our dish. Make sure you use fresh, good quality, grated parmesan cheese for this recipe. The quantity of cheese was just perfect for us!
How to make Garlic Parmesan Spaghetti in Instant Pot
Set the saute mode on Instant Pot. Add oil and butter to the Instant Pot. Once it melts, add finely chopped garlic and saute. Add chopped mushrooms. Saute for a minute and add the vegetable broth.
Next, add spaghetti (cut in half) and all the spices. Gently push in the pasta to make sure the spaghetti is fully immersed in the broth. Pressure Cook for 7 minutes. Release pressure immediately.
On saute mode, stir in grated parmesan cheese, cream.
Let it melt and come together. Switch off. Rest for 5 minutes. Serve hot.
This Garlic Parmesan Spaghetti is a great meal by itself! I toss a few vegetables in the Pasta and serve it as dinner. Absolute comfort food in my opinion.
You can also serve it along with Grilled Vegetables, your choice of Protein,
Garlic Bread, and Butternut Squash Soup or Cauliflower Soup.
Sometimes, I quickly air fry the vegetables and serve them along with the Pasta. Makes the meal wholesome and super filling. You can try serving this Garlic Parmesan Spaghetti along with Air Fryer Pepper Mushrooms or Air Fryer Roasted Carrots.
Tips & Variations
When using Spaghetti in an Instant Pot, always break it into half and then add it to the Pot. Place them in crisis cross position so that they don’t stick to each other. Ensure the entire spaghetti is covered by the vegetable broth.
This recipe tastes great with all types of pasta. Penne would be my next choice after Spaghetti. It’s always good to experiment, isn’t it?
Adjust the liquid quantity or reduce the amount of pasta if you want a more saucy consistency.
Other Recipes you may like
If you love this Garlic Parmesan Pasta, do try my Vegetarian Enchiladas,
Zucchini Boats. Am sure you will love them!
Garlic Parmesan Spaghetti in Instant Pot
- 226 grams Spaghetti 8 oz
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 8 cloves Garlic finely chopped
- 1 cup Mushroom chopped
- 2 cups Vegetable Broth
- 1 tsp Salt or to taste
- 1/4 tsp Pepper Powder
- 1 tsp Italian Seasoning
- 1 tbsp Dried Parsley
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese
- Break the Spaghetti in half and keep it ready.
- Select Saute mode. Heat Olive Oil and Butter. Once it melts, add finely chopped garlic. Saute for a minute.
- Add chopped mushroom and saute again for a minute.
- Next, add the vegetable broth and spaghetti. Ensure the spaghetti is in a criss-cross pattern so that it doesn't stick together.
- Add salt, pepper powder, Italian seasoning, and dried parsley.
- Don't mix much but gently push in the pasta to make sure the spaghetti is fully immersed in the broth.
- Close the Instant Pot with the lid and set the pressure valve to Sealing.
- Pressure Cook for 7 minutes. Once done, release pressure immediately.
- Change to Saute mode. Gently stir in grated parmesan cheese, and cream. Let it melt and come together. Switch off. Rest for 5 minutes. Serve hot.
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