Mushroom and Collard Greens Penne

I love the way InstaPot can cook pasta with all the fixin’s in one pot.  Easy cleanup and less clutter in my kitchen.  The pressure cooker option also infuses the sauce into the pasta adding a depth of flavor that is quite pleasurable.   IMG_0706

This recipe was inspired by my “what to do with that pound of collard greens” dilemma.  I recommend that you use a tough green such as collard greens or curly kale as they can stand up to pressure cooking and not fall completely apart.  The collards I used held together and were so tender.  If you only have spinach I would recommend that you don’t add it until the pasta is cooked and then just stir in and let it set for about 5 minutes to wilt.

This pasta fully passed the taste test for me, Scott and my mother.  The flavors are mellow and satisfying.   I think the dried porcinis add a nice savory back note, you could likely leave them out but I encourage you to try them.   Also, if you are not going to add the non-dairy cream cheese at the end (I used Tofrutti brand) then I suggest that you use the 60 calorie almond milk so that you have a bit of creaminess to your sauce.

Mushroom and Collard Greens Penne – Instapot Version

By Debra Crawford

Makes 6 servings

  • 1 Stalk Celery Diced
  • 1 Tablespoon Minced Garlic
  • 1/2 Cup Diced Carrot
  • 1/2 Large Red Bell Pepper
  • 1 Cup Onion Diced
  • 1 Lb Collard Greens (Ribs removed and sliced semi-fine)
  • 1 Lb Button Mushrooms Sliced
  • 1/2 Oz Dried Porcini Mushrooms (Crumbled into small pieces)*
  • 1 Lb Penne Pasta
  • 1/2 Cup White Wine (you can use vegetable broth as well)
  • 2 Cups Vegetable Broth
  • 2 Cups Almond Milk (Unsweetened, Plain)
  • 1 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/2 Tsp Dried Thyme
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Basil
  • 4 Oz Tofruitti Non-Dairy Cream Cheese (optional)

Set InstaPot to Saute and saute the onion, celery, garlic, red bell pepper and carrot in a little of the vegetable broth for about 5 minutes.  Turn off InstaPot.  Add the rest of the ingredients (except the non-dairy cream cheese).  Stir well to combine.   The liquid will likely not cover the noodles, mine did not, but the mushrooms will add additional moisture as they break down, my pasta was all cooked evenly at the end of the cycle.

On Manual Mode, set the InstaPot for 7 minutes.  At the end of the cycle, manually release the steam.  Stir in the non-dairy cream cheese and ladle into bowls.  Top with freshly ground pepper.  Enjoy!

*Note:  Whole Foods has .5 ounce of dried wild mushrooms that are mostly porcini for about $2.50.  I order mine 8 ounces at a time from Fungus Amongus which works out  for about $1.44 per half ounce.  If you want to order bulk this is a pretty decent deal.

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