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Instant Pot Butternut Squash pasta
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Instant Pot Butternut Squash Pasta

Instant Pot butternut squash pasta is a one-pot meal, which makes creamy, perfect pasta, cooked in a rich butternut squash sauce.
Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 136kcal
Author Shinta

Ingredients

  • 18 ounces (512 grams) butternut squash peeled and cubed
  • 2 tablespoons butter Can be replaced with olive oil
  • 1 onion finely chopped
  • 4 cloves garlic finely chopped
  • 5-6 sage leaves roughly chopped (can be replaced with assorted dried herbs)
  • 4 cups stock (use chicken or vegetable stock)
  • 1 Ib (450 grams) penne pasta (I used Barilla brand)
  • 1 teaspoon white pepper powder
  • ½ teaspoon nutmeg
  • 1 teaspoon paprika powder
  • ½ cup grated parmesan (optional)
  • cup milk (can be replaced with almond milk)

Instructions

  • Turn the IP to 'Saute' mode in the 'More' setting.
  • Add the butter, followed by the onions, garlic and sage (or assorted herbs). Sauté for a couple of minutes until the sage releases its aroma and the onions turn translucent.
  • Add the cubed butternut squash and stir to combine it with the rest of the ingredients.
  • Add the chicken (or vegetable) stock and mix.
  • Put on the lid of the Instant Pot and turn the vent to ‘Sealing’ position, and switch to 'Manual' mode (Pressure Cook mode), in 'High' Pressure setting. Set the cooking time for 4 minutes.
  • Once the IP beeps, do a quick release, i.e. turn the vent from sealing to venting position to release the steam quickly. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.
  • Open the lid and using a spatula, break down the cooked squash to a puree-like consistency.
  • Now add the penne. Ensure that the penne is submerged under the liquid in order to let the pasta cook evenly.
  • Put on the lid of the IP, and with the vent in 'sealing' position, in 'Manual' mode, in 'High' Pressure setting, set the time for 5 minutes. Let the IP release steam naturally (Natural Pressure Release). Once the valve comes down, the IP lid is safe to open.
  • Open the lid and add the white pepper powder, nutmeg and paprika powder, followed by the parmesan cheese.
  • Add the milk and give it a good stir.
  • Serve warm.

Video

Notes

  • For firmer, al dente pasta, reduce the cooking time from 5 to 4 minutes.
  • You can increase the quantity of butternut squash and water or stock if you want more sauce in your pasta
  • Make sure your pasta is submerged in the liquid before you seal the lid of the Instant Pot
  • For a vegan option, use non-dairy cheese and cream substitutes 

Nutrition

Calories: 136kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 681mg | Potassium: 370mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9687IU | Vitamin C: 20mg | Calcium: 156mg | Iron: 1mg