Instant Pot Spaghetti with Mushrooms, Kale, and Fontina

Name: Instant Pot Spaghetti with Mushrooms, Kale, and Fontina
Yield: Serves 4 to 6
Ingredients: 1 pound 100 percent, whole-wheat spaghetti; 1 tablespoon, extra-virgin olive oil; 1 pound, cremini mushrooms, trimmed and quartered; ½ teaspoon, table salt; 6 , garlic cloves, minced; ½ teaspoon, red pepper flakes; 2 cups vegetable or, chicken broth; 2 cups, water; 1 (28-ounce) can petite, diced tomatoes; 12 ounces, kale, stemmed and chopped; 4 ounces, fontina cheese, shredded (1 cup)

6 comments

There's something satisfying about taking a bite of creamy pasta knowing that there is no cream in sight. This dish is deceptively healthy and incredibly simple to throw together for a weeknight meal.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4 to 6

TIME1 hour

Instant Pot Spaghetti with Mushrooms, Kale, and Fontina

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

After cooking a pound of mushrooms, we added garlic and pepper flakes, then deglazed with vegetable broth and water. We didn't want this to be “marinara-y,” so we used just canned diced tomatoes for textural contrast. Before cooking, we jam...

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