This recipe, inspired by the popular baked feta pasta, is similarly easy to make but uses creamy goat cheese and can be prepared in a fraction of the time thanks to the Instant Pot®. We chose a short, tubular pasta for this dish to hold onto the creamy sauce. To finish, sprinkle with fresh basil for a bright and flavorful dish that you’ll want to enjoy all year.
Yields:
Cook time:
Ingredients
- 1 pound penne pasta
- 2 pints (20 ounces) cherry tomatoes
- 2 1/2 cups low-sodium vegetable broth
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- Pinch crushed red pepper flakes
- 4 cloves garlic, thinly sliced
- Kosher salt
- One 8-ounce log goat cheese
- 1/3 cup lightly packed fresh basil leaves, roughly chopped
Directions
- Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it’s ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.
Special equipment:
6- or 8- quart Instant Pot® multi-cooker
Related: Instant Pot Vegetarian Chili