Mushroom Pasta With Mascarpone

This Mushroom Pasta with Mascarpone Sauce has got to be one of the creamiest, tastiest plates of pasta I’ve ever had. It’s utterly simple to make, too . If you’re looking for an easy Instant Pot Vegetarian dinner , this is the one you want.

Mushroom Pasta With Mascarpone Sauce - 6

What Makes This Pasta So Irresistible?

Fast. A filling pasta dish that’s ready in under 30 minutes .
Easy. A simple pour and cook recipe that makes a great weeknight dinner.
Vegetarian . With the heartiness of the mushrooms in the cream sauce, you won’t even miss the meat.
Delicious. It’s rich, creamy, flavorful, and will have you reaching for a second helping.

I’m going to shoot straight with you, my husband and I almost got into a fight when I made this. He was supposed to photograph it and he looked at it and said, “You used a can of mushroom soup?” Does the man not know me??

OF COURSE NOT! This Mushroom Pasta recipe is the dish that will convince you that you never need to use a can of mushroom soup again.

This dish is so very creamy, cheesy, rich and absolutely crave-worthy . It’s a simple mushroom pasta recipe, yet it’s absolutely bursting with complex flavors! And if you consider yourself a pasta fan, prepare to indulge in what is probably one of the easiest yet tastiest vegetarian pasta dishes I have ever made. It truly is such an absolute delight that I find myself thinking about making it on a regular basis.

And you know what else makes this recipe so very appealing? How ridiculously quick and easy it is. As you probably already know, I’m all about taking a delicious dish and making it as simple as possible without compromising on flavor. This dish absolutely delivers on all fronts. It’s made in my trusty Instant Pot , and it’s done in less than 30 minutes with minimal effort on my part. It’s seriously everything I dream of in a pasta recipe: simple, quick, and crazy delicious.

Are Mascarpone Cheese And Cream Cheese The Same Thing?

Though they definitely have their similarities, it all comes down to richness in flavor, fat content, and consistency.

Mascarpone has a higher fat content than cream cheese, which results in a richer flavor profile. Mascarpone also has a creamier, whipped-like texture that makes it perfect for this Mushroom Pasta recipe.

Ingredients You’ll Need

Fettuccini - Although it’s not customary, you will need to break the pasta noodles in half to be able to fit them in the Instant Pot and submerge them in water.
Butter
Minced Garlic
Red Pepper Flakes - Adds just a touch of heat to help balance the fat content of the mascarpone cheese.
Dried Thyme
Ground Black Pepper
Kosher Salt
Portabella Mushrooms- These will be sliced into small bite-sized pieces
Onions
Mascarpone Cheese - Creates the decadent sauce that perfectly covers every noodle
Shredded parmesan cheese
Dried Thyme - This is an optional ingredient. If you don’t have it in your spice rack, feel free to omit it.

How To Make Mushroom Pasta With Mascarpone Sauce

Saute. Turn the Instant Pot on Sauté. Once the pot is hot, add butter, garlic, red pepper flakes, thyme, and sauté for 30 seconds.
Add veggies. onions, mushrooms, salt, pepper, and water and stir.
Add pasta. Put in the pasta and push down into the water as much as possible.
Add cheese. Place the mascarpone cheese on top of the pasta. Do not stir otherwise your cheese could stick and burn.
Cook. Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK and set the pot at HIGH pressure for 6 minutes. Allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
Stir. Open the lid and stir. Stir in the parmesan cheese and mix well, allowing the mixture to thicken.
Serve. Garnish with thyme and serve.

Tips And Tricks

When I say don’t stir after adding the mascarpone cheese to the Instant Pot , I really mean don’t stir! That is unless you like the flavor of burnt cheese in your dishes.
Serve with a simple salad and some crusty bread on the side to sop up all that delicious sauce.
If you are having a hard time finding mascarpone cheese (or if you just don’t feel like going to the grocery store), you can use cream cheese mixed with heavy whipping cream in its place. Simply mix 8 ounces of room temperature cream cheese with a 1/4 cup of heavy whipping cream and mix well. I do highly recommend picking up some mascarpone cheese though, as it gives the Mushroom Pasta a richer taste.

How Long Does It Last?

Pasta is always a great dish to double up on when you’re cooking because it makes some of the best leftovers. The noodles continue to absorb the flavor the longer they are sitting in the sauce.

For the best bite, I would suggest enjoying this mushroom pasta within 4-5 days of preparing it.

What To Serve With Mushroom Pasta

This mushroom pasta can easily be a full meal on its own, but if you’re looking for a way to take your dinner table to the next level, try enjoying it with a few of these tasty sides:

Cauliflower Breadsticks
A side salad
Air Fryer Asparagus
Brussel Sprouts with Bacon

Looking For More Great Italian Dishes?

Mascarpone Mushroom Pasta - Enjoy a delicious mushroom pasta made quickly in your air fryer !
Tuscan Chicken - Creamy, garlicky, comforting chicken perfection.
Instant Pot Tortellini Soup With Spinach - Make this vegetarian soup in less than 15 minutes.
Keto Basil Pesto Chicken - Creamy, delicious and low carb!
Instant Pot Eggplant Pasta - Seriously one of the best pasta dishes I’ve ever had.
Italian Stuffed Steak Rolls - Easy, cheesy and made easily in your air fryer.
Antipasto Salad with Pesto Vinaigrette - A delightful Italian salad that’s perfect any day of the week!

Mushroom Pasta With Mascarpone Sauce

Equipment

Instant Pot

Ingredients

▢ 2 tablespoons Butter
▢ 1 tablespoon Minced Garlic
▢ 1/2 teaspoon Red Pepper Flakes
▢ 1 teaspoon Dried Thyme
▢ 1 teaspoon Ground Black Pepper
▢ 1 teaspoon Kosher Salt
▢ 8 ounces Portabella Mushrooms , sliced
▢ 1 cup onions, chopped
▢ 1 3/4 cups Water
▢ 8 ounces Fettuccine , broken in half
▢ 8 ounces Mascarpone Cheese
▢ 1 cup shredded parmesan cheese
▢ 1-2 sprigs Dried Thyme , optional

Instructions

Turn the Instant Pot on Sauté. Once the pot is hot, add butter, garlic, red pepper flakes, thyme, and sauté for 30 seconds.
Add onions, mushrooms, salt, pepper, and water and stir.
Put in the pasta and push down into the water as much as possible.
Place the mascarpone cheese on top of the pasta. Do not stir otherwise your cheese could stick and burn.
Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK and set the pot at HIGH pressure for 6 minutes. Allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
Open the lid and stir. Stir in the parmesan cheese and mix well, allowing the mixture to thicken.
Garnish with thyme and serve.
When I say don’t stir after adding the mascarpone cheese to the Instant Pot , I really mean don’t stir! That is unless you like the flavor of burnt cheese in your dishes.
Serve with a simple salad and some crusty bread on the side to sop up all that delicious sauce.
If you are having a hard time finding mascarpone cheese (or if you just don’t feel like going to the grocery store), you can use cream cheese mixed with heavy whipping cream in its place. Simply mix 8 ounces of room temperature cream cheese with a 1/4 cup of heavy whipping cream and mix well. I do highly recommend picking up some mascarpone cheese though, as it gives the Mushroom Pasta a richer taste.

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Mushroom Pasta With Mascarpone Sauce

Ingredients

2 tablespoons Butter
1 tablespoon Minced Garlic
1/2 teaspoon Red Pepper Flakes
1 teaspoon Dried Thyme
1 teaspoon Ground Black Pepper
1 teaspoon Kosher Salt
8 ounces Portabella Mushrooms sliced
1 cup onions, chopped
1 3/4 cups Water
8 ounces Fettuccine broken in half
8 ounces Mascarpone Cheese
1 cup shredded parmesan cheese
1-2 sprigs Dried Thyme optional

Instructions

Turn the Instant Pot on Sauté. Once the pot is hot, add butter, garlic, red pepper flakes, thyme, and sauté for 30 seconds.
Add onions, mushrooms, salt, pepper, and water and stir.
Put in the pasta and push down into the water as much as possible.
Place the mascarpone cheese on top of the pasta. Do not stir otherwise your cheese could stick and burn.
Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK and set the pot at HIGH pressure for 6 minutes. Allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
Open the lid and stir. Stir in the parmesan cheese and mix well, allowing the mixture to thicken.
Garnish with thyme and serve.
When I say don’t stir after adding the mascarpone cheese to the Instant Pot , I really mean don’t stir! That is unless you like the flavor of burnt cheese in your dishes.
Serve with a simple salad and some crusty bread on the side to sop up all that delicious sauce.
If you are having a hard time finding mascarpone cheese (or if you just don’t feel like going to the grocery store), you can use cream cheese mixed with heavy whipping cream in its place. Simply mix 8 ounces of room temperature cream cheese with a 1/4 cup of heavy whipping cream and mix well. I do highly recommend picking up some mascarpone cheese though, as it gives the Mushroom Pasta a richer taste.

Mushroom Pasta With Mascarpone Sauce https://twosleevers.com/mushroom-mascarpone-pasta/

This Mango Cheesecake is easily one of the best dessert recipes I’ve ever concocted. Thanks to your Instant Pot, this pressure cooker cheesecake is perfect every time!

So it goes without saying that cheesecake is one of the most delicious and decadent desserts out there, and this Mango Cheesecake takes the cake (pun intended). It’s easily one of the best mango dessert recipes I’ve ever had the pleasure of consuming.

I love mangoes so much. I was surprised to hear that many people in the States had never eaten a mango before. So I made an utterly silly, but quite useful video on how to eat a mango, that you might like.

Why You’re Going To Love This Mango Cheesecake

Fast.
Easy.
Unique.
Delicious.

From the sweet tang of the mango purée to the creamy and deliciously sweet cheesecake , to slices of fresh mango on top, you’ll find yourself indulging in each and every bite of this Mango Cheese cake.

And the creamy cheesecake isn’t the only star of this Instant Pot dessert . The crust adds a delightful crunch to the mix which is only further elevated by the mango cream topping.

If you’ve never made an Instant Pot cheesecake recipe before, let this Mango Cheesecake recipe be the one to bring you into Instant Pot dessert bliss. Truly nothing makes a cheesecake like the Instant Pot.

It comes out perfectly soft and creamy every single time. But if you don’t have an Instant Pot , I’ve included oven instructions as well.

Cheesecake Ingredients

Check the fridge for these ingredients before you get started:

For The Crust

Ginger Snaps Crumbs, or roughly ground pistachios
Butter

For The Cheesecake

Mango Chunks
Lemon Juice
Ground Cardamom
Saffron Strands
Sugar Or Other Sweetener Equivalent
Cream Cheese
Eggs

For The Topping

Sour cream
Mango Purée
Sugar Or Other Sweetener Equivalent
Mango

What Kind Of Mango Do I Use For Mango Cheesecake?

Ripe mango is essential for making this Instant Pot Cheesecake perfectly sweet and delicious. Since it can be hard to find the perfect mango depending on where you live, I prefer to use frozen mangoes.

All you need to do is defrost your frozen mango before you get started.

How To Make Instant Pot Mango Cheesecake

Here are the steps you’ll need to take to make this Instant Pot recipe :

Prepare the crust. Mix together the graham cracker crumbs, or ginger snap crumbs or nuts, and butter. Line the bottom of the pan with parchment paper. Pat the crust firmly into the bottom of a 7-inch springform pan, and up to about 1 inch along the sides. Set this pan into the freezer to allow the crust to set.
Blend. Bring all the cheesecake ingredients to room temperature. In your food processor or blender, add all ingredients in this order: mango chunks, lemon juice, cream cheese, cardamom, saffron, and sugar. Add them in this order, with the liquid ingredients at the bottom to help the blades move easily. Gently but thoroughly blend all ingredients.
Blend in eggs. Add the eggs all at once. At this point, blend only as long as you need to, in order to get them well-incorporated. Your mixture will be a pourable liquid.
Line. Take a prepared 7-inch springform pan and line the sides with parchment paper. This helps you get a smooth finish.
Pour the cream cheese mixture into the pan. Cover the pan with foil. You do not want water in your cheesecake filling.
Place a trivet in the Instant Pot or Pressure cooker. Ideally, you want a trivet with handles you can lift out. If you don’t have a trivet with a handle, create a sling with a piece of foil. Add 1.5 cups of water into Instant Pot .
Cook. Place the foil-covered pan on top of the trivet. Close the lid, set on high pressure for 55 minutes, then let it release pressure naturally for 10 minutes. Release all remaining pressure. The sides will be set but the middle will probably still have a little jiggle. This will set as the cheesecake cools.
Prepare the topping. In a medium bowl, stir together the sour cream, mango purée, and sugar.
Spread the topping all over the hot cheesecake. The topping will settle into the top of the cheesecake slowly.
Chill. Put it in the fridge and leave it alone overnight or for at least 4 hours.

How To Make This Cheesecake Recipe In The Oven

If you want to bake Mango cheesecake , you’ll follow all of the standard preparation steps and then follow these steps:

Place the pan in a water bath. Place the pan in a baking dish large enough to hold it. Fill the pan with water to about two inches below the top of the springform pan.
Bake Mango cheesecake. Preheat oven to 350F. Bake the cheesecake for 30-45 minutes. The cheesecake is done when the outer edges are slightly puffed and set, but the inner circle is still jiggly you gently shake the pan. If you start to see large golden patches or any cracking, remove immediately.
Prepare the topping. In a medium bowl, stir together the sour cream, mango purée, and sugar.
Spread the topping all over the hot cheesecake while it is still in the cheesecake pan. The topping will settle into the top of the cheesecake slowly. Not only is this delicious, but it also hides any lumps and bumps your cheesecake might have.
Chill. Put it in the fridge and leave it alone overnight or for at least 4 hours. Seriously. Leave it alone and let it chill. It won’t taste right hot.
Serve. When ready to serve, unbuckle the sides of your springform pan, and serve on top of the pan bottom, or carefully release the bottom with the help of the parchment paper you lined it with.

How Do I Know When My Instant Pot Cheesecake Is Done?

As long as you follow these steps carefully, your Mango Cheesecake should come out perfectly cooked at the end of the cooking cycle.

If you want to be absolutely sure of its doneness, simply check the internal temperature with an instant-read thermometer . You’ll know the Mango cheesecake is done when the middle of the cheesecake reaches 140-150F.

Can You Freeze Instant Pot Cheesecake?

Though I don’t typically advise freezing foods with dairy in them, Instant Pot cheesecake is one of the few exceptions. Cheesecake actually freezes quite well.

I do recommend that you separate the cheesecake into slices and freezing them in individual plastic food containers so you don’t have to thaw the entire cheesecake when you get a craving.

By the way if you have some leftover mango, try this mango lassi .

Tips And Tricks

Mangoes . You will want to use either sweet, fresh mangoes, or sweetened mango pulp for this recipe. I love Ataulfo mangoes, but you can’t always find them in the United States. In this situation, either frozen mango chunks, or canned mango pulp are your best bet. If you have fresh mangoes, just extract the mango pulp and then proceed as directed to make the cheese cake.
Lemon Juice. You can use lime juice as well for this recipe.
Crust variations . I used ginger snaps for this. But some alternatives to consider are graham cracker crust , digestive biscuits , or even nilla wafers . Just be sure to use unsalted butter.
Toppings . I used a sour cream and mango glaze. But you can also use whipped cream , or some other fruit purée. I am partial to using passion fruit puree from time to time. Fresh mango slices or frozen, defrosted mango pieces make a pretty topping as well.
Use it all. Have leftover mango? Make this Green Mango Cooler to enjoy while your cheesecake is cooking.

More Great Instant Pot Dessert Recipes

Keto Instant Pot Cheesecake - No need to miss out on cheesecake just because you’re keto
Instant Pot Pandan Cake - A delightfully sweet Indonesian dessert.
Low-Carb Cheesecake - Make a keto-friendly cheesecake in your Instant Pot.
Pumpkin Bread Pudding - Ooey, gooey, pumpkin-y and so very delicious!
Instant Pot Cherry Clafoutis Recipe - Make an easy, elegant French dessert at home.
Instant Pot Keto Ricotta Lemon Cheesecake - A delicious low carb cheesecake with a little zing.
Keto Chocolate Cake - Keto. Chocolate. Cake. Need I say more?
Instant Pot Carrot Cake - Delicious, gluten-free and Keto-friendly!
Tres Leches Croissant Bread Pudding - A delicious dessert made from leftover croissants.
Keto Key Lime No Bake Cheesecake - quick and easy dessert with no baking at all.