Spaghetti With Pressure Cooker Lentil Pasta Sauce

Serve : 6-8 Prep Time : 10 Mins Cook Time : 20 Mins

Ingredients

  • 1 Tbsp. olive oil 
  • 1 carrot, peeled, chopped 
  • 1 small onion, chopped 
  • 4 cloves garlic, minced 
  • 1 jar (24 oz.) marinara sauce 
  • 1 cup dry red split lentils, rinsed 
  • 1 cup water 
  • 1 tsp. dried basil leaves 
  • 3.2 oz. Chicken
  • 1/4 cup Parmesan cheese
  • 1 lb. spaghetti, uncooked

Let’s Make It

  1. Heat oil in electric pressure cooker using SAUTÉ setting. Add carrots, onions and garlic; cook and stir 3 to 4 min. or until vegetables are crisp-tender.
  2. Add all remaining ingredients except cheese and spaghetti; mix well. Stir in half the cheese. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. Meanwhile, cook spaghetti as directed on package, omitting salt.
  3. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure.
  4. Drain spaghetti. Serve topped with marinara sauce mixture and remaining cheese.

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