Inspired by the baked feta pasta that took the internet by storm, this recipe is similarly easy but uses creamy goat cheese and comes together in a fraction of the time, thanks to the Instant Pot®! We opted for a short, tubular pasta for this dish to capture a bit of the creamy sauce inside each piece. Top with a sprinkle of fresh basil and you have a bright and flavorful dish you’ll want to make year-round.
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 481 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 17 mg |
| Sodium | 732 mg |
Reviews
I’ve made this twice. The first time I followed the recipe, but there wasn’t enough broth and the pasta was very crunchy- I had to pressure cook for longer. The second time I used 3 1/2 cups of broth, used garlic and herb goat cheese, and cooked for 7 minutes. There are still a few undercooked bites of pasta. Next time I’ll do 8 minutes. This is a good base recipe with so many opportunities to add more flavor.
Made this tonight and it was VERY good!! Even my finicky husband liked it. Substituted chicken stock for vegetable and shells for the pennie. Shells could have probably used less than one more minute, but still so good. Absolutely will make this again and again. Thinking of adding a twist of fresh spinach and parmesan cheeese after venting steam next time I make it!
This was so easy, and so good. I will definitely make it again. There’s a lot of room for creativity too – you could definitely switch things up with different flavors of goat cheese and adding some veggies or meats.
How else can I make this? Don’t have an instant pot, and this looks amazing!
Can you add blacken shrimp to this dish?
Wow, this recipe was amazing! It was so easy too. It’s hard to find good and easy Instant Pot recipes, but this is one of them. I added a little pesto (the baked recipe calls for it) and I liked it! Also the top where the pasta sits looks a bit hard, but quickly softens when you mix everything together. This is a must make recipe. It’s going on my list of regulars!
I made this but some of the noodles were chewy so I cooked a little longer
Incredibly easy and the entire family, there’s eight total, loved it.
Delicious, quick and easy! The whole family loved it!
DELICIOUS!! SO. EASY. KIDS LOVED IT. AWESOME!!!!!