Instant pot turkey and mushroom bolognese with pasta
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1
By Dr Flenso
Instant pot turkey and mushroom bolognese with pasta
Combined from several online versions
Updated at: Sun, 03 Nov 2024 01:37:29 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
28
High
Nutrition per serving
Calories592.4 kcal (30%)
Total Fat20.3 g (29%)
Carbs60.4 g (23%)
Sugars12.5 g (14%)
Protein42.5 g (85%)
Sodium1412.1 mg (71%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8 ozpasta
I used bronze-cut fusilli
1 lbground turkey
I used, Italian-spiced ground turkey
8 ozsliced mushrooms
I used, organic brown presliced
24 ozpasta sauce
I used Rao sausage+mushroom
1 cuponion
chopped, I used 2/3 of a medium red onion
1 clovegarlic
I used pre-minced from a jar
1 Tbspoil
I used avocado, but olive would work
Salt
to taste, I should have added at least 1/4 tsp for the pasta
Instructions
Step 1
Heat the oil and saute the onions for a few minutes until soft, then add the garlic and saute for another minute
Step 2
Add the mushrooms and continue cooking for a few minutes or until they start to brown
Step 3
Add the turkey, break it up, and keep stirring the mixture until the turkey has lost its pink
Step 4
Layer the pasta over the turkey mixture, and press it down. Add the water and press down again, making sure the pasta is evenly covered. Don't stir it! Then add the pasta sauce on top.
Step 5
Pressure-cook on high for 6 minutes, with pulse release (Could be 7 minutes, the fusili was definitely al dente).
Notes
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