Pressure Cooker Garden Penne Alfredo is a delightfully creamy pasta dish made with fresh, herb-infused cheese from the farm. Add few colorful veggies to the finished dish and you’ve got a wholesome, cozy dinner!
A great herb infused cheese is definite upgrade from regular alfredo sauce. And when made in the pressure cooker, it’s simple and delicious!
I had a visit with the fine folks at Ed-Mar Dairy in Walton, Kentucky and they have a fabulous collection of flavored cheeses. (and you know this foodie tried them all!)
Here’s a fun little video of the recipe in production.
Simple enough, right? I like the idea of adding the creamy ingredients after the pasta is cooked. That gives it a super fresh taste and you won’t wind up with a bunch of goo or worse, watered down cheese sauce in the bottom of your pot. Adding the shredded garden herb cheese in the end gives you the full flavor of its goodness.
I also decided to lightly steam the broccoli, rather than pressure cooking it with the pasta because I didn’t want to lose the texture I was after, soft but not mush. Five minutes in the pressure cooker would have made it mush.
I think dishes like this are fantastic. You get the comfort of a pasta dish, plus you’re getting all the benefits of the dairy cultures and fresh veggies all in one bowl. Normally I would add a few herbs or extra salt to get the flavor up to my liking but that wasn’t necessary here. The herb infused cheese I found at the dairy worked great for me.
I hope you’ll give this lovely pressure cooker garden penne alfredo a try.
Have a beautiful day and as always, keep it delicious!
Pressure Cooker Garden Penne Alfredo
Ingredients
- 12 oz penne pasta uncooked
- 3 1/2 C chicken stock
- 1 tsp salt
- freshly ground black pepper
- 3-4 garlic cloves minced
- 1/2 C heavy whipping cream
- 4 oz C cream cheese
- 1 C shredded Garden Herb flavored cheese
- 1 cup steamed broccoli
- 1/2 cup cherry tomatoes quartered
- freshly chopped parsley and more garden herb cheese for garnish
Instructions
- Place the pasta, chicken stock, garlic, salt and pepper (to taste) into the pot of the pressure cooker.
- Place the lid on the unit and turn to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the time for 5 minutes.
- Once the unit has finished cooking, carefully release the steam. (quick release)
- If the steam begins to spray out of the steam release valve, close it and wait a few seconds.
- After you have released the steam completely, remove the lid and stir the pasta.
- Press the saute button and add the and cream cheese and whipping cream.
- Cook for 2 minutes, stirring constantly.
- Turn unit off.
- Stir in the shredded cheese, broccoli and tomatoes.
- Serve warm with a little of the shredded cheese and pinch of freshly chopped parsley for garnish.
Notes
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Sue Mignault says
At Step 8. It says to add the and the cream cheese. What are the other ingredients?
Gemma Eichelberger says
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