Pressure Cooker Lentil Pasta Sauce With Spaghetti Recipes

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SLOW-COOKER LENTIL PASTA SAUCE WITH SPAGHETTI



Slow-Cooker Lentil Pasta Sauce with Spaghetti image

Add a new recipe to your cooking meal plan with our Slow-Cooker Lentil Pasta Sauce with Spaghetti. Bulk up your vegetarian options for the week with lentil pasta like this one from My Food and Family.

Provided by My Food and Family

Categories     Pasta

Time 6h10m

Yield 8 servings

Number Of Ingredients 10

1 jar (24 oz.) marinara sauce
1 cup dry red split lentils, rinsed
1 cup water
1 carrot, peeled, chopped
1 small onion, chopped
4 cloves garlic, minced
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:

  • Combine all ingredients except cheese and spaghetti in slow cooker; stir in half the cheese. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 15 min. before sauce is done, cook spaghetti as directed on package, omitting salt.
  • Drain spaghetti. Serve topped with sauce and remaining cheese.

Nutrition Facts : Calories 400, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 18 g

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

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

PRESSURE COOKER SPAGHETTI AND MEATBALLS



Pressure Cooker Spaghetti and Meatballs image

Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
2 garlic cloves, very thinly sliced
1/4 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 teaspoon kosher salt
2 basil sprigs, plus more thinly sliced for serving
8 ounces spaghetti (not thin spaghetti), broken in half
2 tablespoons grated Parmesan, plus more for serving
1 cup ricotta (optional)
1 pound ground beef (or substitute veal, pork or turkey)
1/4 cup panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons chopped basil
1 large egg
1 teaspoon kosher salt
1 to 2 garlic cloves, finely grated or minced

Steps:

  • Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
  • Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
  • Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
  • Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
  • Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram

SICILIAN LENTIL PASTA SAUCE



Sicilian Lentil Pasta Sauce image

This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.

Provided by Jill

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 1h40m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
1 cup chopped onion
2 cups fresh sliced mushrooms
1 small zucchini, chopped
3 cloves garlic, minced
1 cup dry lentils
3 cups water
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons white sugar
½ cup water

Steps:

  • In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
  • Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
  • Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g

HEARTY LENTIL SPAGHETTI



Hearty Lentil Spaghetti image

"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.

PRESSURE COOKER SPAGHETTI SAUCE



Pressure Cooker Spaghetti Sauce image

This hearty two-meat spaghetti sauce recipe is a cinch to make with a stovetop or electric pressure cooker like the Instant Pot.

Provided by Linda Larsen

Categories     Entree     Dinner     Pasta

Time 40m

Yield 6

Number Of Ingredients 16

1/2 pound lean ground beef
1/2 pound Italian sausage (bulk)
1 (28-ounce) can stewed tomatoes
1 (6-ounce) can tomato paste
2 cups fresh mushrooms (sliced)
1 onion (chopped)
2 stalks celery (chopped)
1/3 cup fresh parsley (chopped)
3 cloves garlic (minced)
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 bay leaves
Salt and pepper
1 pound spaghetti ( or other pasta )
1 cup grated Parmesan cheese (optional)

Steps:

  • Gather the ingredients.
  • In a 6 or 8-quart pressure cooker, cook the beef and sausage over medium heat until brown . Stir the meat often so it breaks up as it cooks.
  • Remove the meat with a slotted spoon and drain off the excess fat from the pressure cooker.
  • Return the meat to the pressure cooker and add the stewed tomatoes , tomato paste, mushrooms, onion, celery, parsley, garlic, sugar, oregano, crushed red pepper, and bay leaves. Stir to combine all of the ingredients.
  • Lock the lid in place, following the directions that came with your appliance. Bring the pressure cooker up to high pressure and cook for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil and add a generous sprinkle of salt. Cook the pasta until al dente according to the package directions.
  • Drain the pasta and, if necessary, keep warm by placing it in a heatproof colander over simmering water.
  • Use a natural or controlled release. Remove the bay leaves and taste for seasoning, adding salt and pepper as needed.
  • Serve the sauce over the cooked pasta. Sprinkle with the Parmesan cheese (if using).

Nutrition Facts : Calories 419 kcal, Carbohydrate 45 g, Cholesterol 55 mg, Fiber 5 g, Protein 26 g, SaturatedFat 6 g, Sodium 691 mg, Sugar 13 g, Fat 16 g, ServingSize 6 servings, UnsaturatedFat 0 g

LENTIL SPAGHETTI SAUCE



Lentil Spaghetti Sauce image

A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.

Provided by Julesong

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil (I use broth instead)
1 onion, chopped
2 cloves garlic, minced or pressed
1 cup uncooked red lentil
2 cups beef broth or 2 cups vegetable broth (I prefer beef broth)
1 (5 1/2 ounce) can tomato paste
3/4 cup water
1 tablespoon chopped fresh parsley (or 1 tsp dried)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 pinch cayenne pepper

Steps:

  • In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
  • Add lentils and water (or broth).
  • Cover and cook on low heat until lentils are tender (20-35 minutes).
  • Add tomato paste, 3/4 cup water and seasonings.
  • Cover and cook until lentils are soft and mushy (about 10-15 minutes).
  • Serve over cooked spaghetti.
  • If desired, sprinkle with grated Parmesan cheese.

PRESSURE COOKER SPAGHETTI SAUCE



Pressure Cooker Spaghetti Sauce image

This has been a recipe in my husbands family for 3 generations. He loved it so much my mother-in-law bought me a pressure cooker for Christmas so I could make it for him when we moved out of state. I was amazed at how delicious it is.

Provided by THE BOSS

Categories     Pressure Cooker

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 lb ground beef
1 yellow sweet onion, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon salt
1 teaspoon sugar
2 teaspoons chili powder
1/4 teaspoon Tabasco sauce
1/2 teaspoon garlic powder

Steps:

  • Place all ingredients into pressure cooker.
  • Turn on heat to medium high.
  • Once pressure has built (check directions on your pressure cooker) cook for 10 minute.
  • Run under cold water to decrease pressure.
  • Stir and serve over noodles.

Nutrition Facts : Calories 756.5, Fat 48.8, SaturatedFat 15.6, Cholesterol 154.2, Sodium 2620.2, Carbohydrate 34.2, Fiber 7.3, Sugar 20.1, Protein 48.3

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