365 Days of Slow Cooking · by Karen★ 4.0
Instant Pot Spinach Mushroom Pesto Pasta
NUTRITION · PER SERVING14M COOK
CAL 26%·PRO 37%
CARBS 63G49% OF CAL
6G FIBER50G OTHER7G TOTAL SUGAR
FAT 22G39% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pasta with sautéed mushrooms, spinach, and basil pesto finished with mozzarella. A fast, flavorful vegetarian meal cooked in a pressure cooker.
mainitalianpasta🥘 pressure cookervegetarian
View the full recipe on 365 Days of Slow Cooking →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 Tbsp canola oil
- 8 oz (1/2 lb) white button mushrooms, chopped
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz uncooked orecchiette pasta (or other pasta of your choice)
- 1 3/4 cups water
- 5 oz fresh spinach
- 1/2 cup pesto
- 1/3 cup grated mozzarella cheese or parmesan cheese (optional)
At a glance
PER SERVING · TIME 14M
CAL 26%·PRO 37%
CARBS 63G49% OF CAL
6G FIBER50G OTHER7G TOTAL SUGAR
FAT 22G39% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4m
- Sodium
- 561mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 973mg
- Calcium
- 206mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.