Rotini with Mushroom Cream Sauce

Rotini is the perfect pasta for this mushroom sauce because the grooves catch all of the sauce’s creaminess. Couple this with the saltiness of the bacon and the woodiness of the mushrooms and you have the perfect combination of a quick and tasty meal, elevated.

• Hands-On Time: 5 minutes

• Cook Time: 15 minutes

Serves 6

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1 tablespoon olive oil

2 slices bacon, cubed

1 small onion, peeled and diced

3 cloves garlic, minced

1 pound rotini pasta

2 cups sliced white mushrooms

2 tablespoons flour

¹/₂ cup whole milk

1 teaspoon sea salt

¹/₂ teaspoon ground black pepper

1 tablespoon dried thyme

¹/₄ cup grated Parmesan cheese

2 tablespoons butter

1 Press the Sauté button on the Instant Pot^® and heat olive oil. Add bacon and onion and stir-fry for 3–5 minutes until onions are translucent. Add garlic and cook for an additional minute.

2 Place rotini in an even layer in Instant Pot^®. Pour enough water to come about ¹/₄" over pasta. Add a layer of mushrooms. Lock lid.

3 Press the Manual button and adjust time to 4 minutes. When the timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Drain any residual water.

4 While pasta is cooking, in a small bowl whisk together flour, milk, salt, pepper, thyme, and Parmesan cheese to create a slurry. Set aside.

5 Pour slurry over pasta and stir. Add butter. Press Sauté button on the Instant Pot^®, press Adjust button to change temperature to Less, and simmer unlidded for a few minutes to thicken the sauce. Stir and transfer to a dish and serve warm.