Meanwhile, heat olive oil in a large skillet over medium high heat. Add in minced garlic, sliced mushrooms and salt. Sauté for few minutes, until mushrooms are soft and tender.
Stir in cooked pasta, marinara sauce , diced tomatoes and spinach. Stir to combine.
Stir in heavy cream. Gently mix everything well together. The pasta starts to soak up the liquid and sauce. Adjust the salt if needed.
Sprinkle parmesan cheese and crushed red pepper flakes and black pepper on top. Serve warm. Bon appetit!!
How to Make Penne Rosa in Instant Pot
Start the instant pot in sauté mode and heat oil in it. Add the mushrooms, salt and garlic and cook for few minutes. Cancel Saute.
Add the pasta and water and mix well. Scrape if anything is stuck to the bottom of the pot. Most of the pasta should be covered in the water.
Pour marinara sauce over the pasta. Do NOT stir.
Close the instant pot lid with vent in sealing position. Choose MANUAL or PRESSURE COOK mode at high pressure for 4 minutes. ( do half of the time suggested on pasta box cooking time )This will result in al dente pasta.
When the instant pot beeps, quick release the pressure manually by moving the valve from sealing to venting. Open the lid.
Stir in the cream, tomatoes and spinach and mix well. Taste and adjust the salt if needed. Penne Rosa is ready to be served.
Garnish with grated parmesan cheese, crushed red pepper flakes and black pepper. Serve warm. Bon Appetit!!
Instant Pot pasta cooking Tips:Remove the steel insert from the instant pot, so the bottom does not continue cooking from the heat.For al dente pasta, cook for 1 minute less than half the time recommended on the box.For well done pasta cook for half the time suggested on the box. For example, if the pasta box says 10 minutes, then I would pressure cook for 4 minutes for al dente and 5 minutes for well done pasta.If pasta is not the exact consistency you like, start the sauté mode again and cook for a couple of extra minutes till sauce gets thicker.