PRESSURE COOKER LENTIL PASTA SAUCE WITH SPAGHETTI

Pressure Cooker Lentil Pasta Sauce with Spaghetti image

Take advantage of your shiny new pressure cooker and try our Pressure Cooker Lentil Pasta Sauce with Spaghetti. Bulk up your vegetarian options for the week with recipes like Pressure Cooker Lentil Pasta Sauce with Spaghetti from My Food and Family.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings

Number Of Ingredients 11

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
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 lb. spaghetti, uncooked

Steps:

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.
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.
When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure.
Drain spaghetti. Serve topped with marinara sauce mixture and remaining cheese.

Nutrition Facts : Calories 410, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 18 g