Pressure Cooker Tomato-Basil Spaghetti

Image of Team Mealthy
Rated 5.0 based on 18 customer reviews

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

If you need more protein in your pasta dinner, make meatballs or grill sausages to serve on top of this. Get them started before you make the spaghetti, however, because the spaghetti will be done quickly and is best enjoyed immediately!

Nutrition Facts

Per Serving: 328 calories; 9g fat; 51.7g carbohydrates; 11g protein; 3mg cholesterol; 679mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 328 Calories from Fat 83
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0.0g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 5.6g
Cholesterol 3mg 1%
Sodium 679mg 28%
Total Carbohydrate 51.7g 17%
Dietary Fiber 6g 22%
Sugars 11.5g
Protein 11g
Vitamin A 53% Vitamin C 73%
Calcium 4% Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(18 Reviews)

How would you rate this recipe?

What others are saying

Image of Matthew Allan

Matthew Allan says:

Are spaghetti night is usually glass jar sauce and frozen pre-made meatballs. This recipe blew the family away. I added 1 diced green pepper to the mix. Next time I think I’ll add some mushrooms and sauté a little at the end. I’m looking forward to trying this again.

Image of Alex Cabral

Alex Cabral says:

This was so yummy! I added a pinch of sugar, but this is totally optional. I also stirred in fresh spinach at the end and let sit while on sauté until it wilted. The parmesan on top is a must, I used freshly grated parm instead of shaved, it was delicious.

Image of Dominique M

Dominique M says:

Good recipe, but I missed having traditional spaghetti sauce. Next time I will probably make a thicker sauce to cook the noodles in the pressure cooker. My favorite aspect of this dish was the garlic. You can never have too much, so I even added a little extra.

Image of McKenzie C

McKenzie C says:

I was a skeptic about making spaghetti in the pressure cooker. Normally I boil my noodles in salted water, drain, rinse, etc. This recipe requires none of the aforementioned, and it still turns out great. I added pre-cooked chicken slices to this spaghetti and it was delicious. I also subbed vine-ripened tomatoes for roma tomatoes. Worked like a charm.

Image of Kelsey White

Kelsey White says:

My Multipot is new to me and this was one of the first recipes I made and it is one of my new favorites. I used double the amount of garlic because we love garlic at our house. I also used "thin" spaghetti because that is what I had and it cooked perfect. I feel the richness of the chicken stock made this better than any pasta dish I have ever made. I highly recommend this for pasta lovers.

Image of DC Cote

DC Cote says:

My kids hate tomatoes, so they were not fans of this recipe, however, I loved it. Especially topped with shaved parmesan and basil. Serve it with delicious garlic bread for a tasty weeknight dinner.

Image of Jordan Clark

Jordan Clark says:

This is definitely a one pot wonder! It only takes 10 minutes to cook (5 mins + 5 mins natural release). Comes out perfect every time. Delicious, vegetarian, and easy to make!

Image of Sally Renna

Sally Renna says:

I just made this in my instant pot as I am waiting on my Mealthy Pot to arrive, I made half the recipe, I added extra garlic and extra onion and they shopped the tomatoes fine in my food processor, this was absolutely delicious!

Image of Georgeana Compton

Georgeana Compton says:

My husband & I enjoyed this recipe very much. To have the noodles aldente, should I quick release a minute sooner?

Image of Kristin Starcher

Kristin Starcher says:

I added more garlic (because I LOVE garlic). This meal was SO FLAVORFUL. The family all wanted seconds!

Image of Kathleen Gammon

Kathleen Gammon says:

I sauteed ground bison before adding olive oil and garlic and subbed in chopped San Marzano tomatoes and a veggie pasta. So easy, fast, and DELICIOUS!!!

Image of Susan Peters

Susan Peters says:

Wow! Delicious! I used halved cherry tomatoes and this was such a delicious simple dinner with tons of flavor! You guys have the best recipes!!!!

Image of Marni Micek

Marni Micek says:

You know it’s a winner when your Italian husband and teenage daughter both give it a thumbs-up! Quick, easy, and delicious, and much healthier than what you’d get from jarred sauce. We used rigatoni instead of spaghetti - simply added 2 minutes to the Pressure Cook time and ended up with perfect al dente pasta.

Image of Jayne Rose

Jayne Rose says:

Very, very good meal. It got me a bit worried when I took off the lid and a lot of the pasta was stuck together. But by using a couple of forks to separate them, they came out fine. I thought for sure the pasta would be hard, but it was perfect.

Image of Joel Marcano

Joel Marcano says:

This recipe is absolutely unbelievable and so easy. Basically followed the recipe, but used a can of no salt added Hunts diced tomatoes and just 1 cup of chicken stock. I also went a little heavy on the garlic because garlic is never a bad thing, and added a few extra basil leaves in the pot on top of the julienned ones I mixed it, but left the whole one just right on top. Words cannot describe how good, light and fresh this tasted when done. I expected to have enough for at least 1 day of leftovers but it was so good, the whole thing was gone within 20 mins between 2 people.

Image of Ros Marhatta

Ros Marhatta says:

How many tomatoes or how many pounds of tomatoes? The amount is left out.

Image of Ginny Zalaznik

Ginny Zalaznik says:

As a base line, what size canned tomatoes would equal 10 whole tomatoes? OR How many cups would =10 whole tomatoes? Thank you!

Image of Eva Cason

Eva Cason says:

Ginny. When I made my pasta sauce from this recipe I used a 28 oz can of crushed tomatoes. It was delicious!! At times I like adding green and red peppers and use vegetable broth in place of chicken. Next time I’ll use fresh tomatoes if in season and ripe! I only cook for me and have enough for couple times more by freezing in mason jars. Good Luck!