With so many colors, you know it’s gotta be good! This Bright and Creamy Sweet Corn and Tomato Pasta Sauce will dress your Perfectly Cooked Pressure Cooker Pasta in the most heavenly way!
Confession, this Sweet Corn and Tomato Sauce is not made in the pressure cooker. Shocker, I KNOW! You’re going to have to turn on a burner for this! Do you even remember how? Do you know where your biggest skillet is hiding?
You all know how crazy I am about throwing anything and everything into the pressure cooker, but this sauce here is crying out for a piping hot skillet, and you will not be disappointed.
Luckily, the pressure cooker still has a job making you some Perfect Pressure Cooker Pasta, while you focus all your attention on these red and gold beauties. Thanks goes out to the wild turkeys in my yard that have kept deer and raccoons away from my cherry tomato plants . . . I will tolerate you scratching up my grass, for now.
With the help of the pressure cooker, this meal comes together quite quickly too. Especially if you’ve done your Monday meal prep for the week and already have everything chopped up and ready to go in the fridge. Which, if that’s the case, you are a total Rockstar and I wish I were you!
Now go grab some whole grain pasta, whip together this sauce, and prepare to cry happy tears over one incredibly amazing bowl of pasta, which contains more “stuff” then actual pasta, which is just how I like it!
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Pressure Cooker Sweet Corn and Tomato Pasta
Sweet corn and cherry tomatoes reduce down to make the most heavenly sauce for your Perfect Pressure Cooker Pasta.
For the Pasta
- 12 oz whole grain penne pasta
- 6 cups water
- 1/2 tablespoon kosher salt
- 1 tablespoon butter or oil
For the Sweet Corn and Tomato Sauce
- 1 tablespoon butter
- 3 ears of fresh corn, kernels cut off (may substitute with 1 (15 oz) can of corn or 2 cups frozen corn)
- 1 jalapeno pepper, diced (remove seeds and membrane to reduce spiciness)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup diced onion
- 2 garlic cloves, minced
- kosher salt
- fresh ground black pepper
- 6 cups whole or halved cherry tomatoes
- 1/4 cup torn basil leaves
- 1/4 cup yogurt cream cheese (may substitute with whipped or regular cream cheese)
- zest and juice of 1 lemon
- 1/2 cup grated parmesan cheese
- lemon wedges for serving
Add penne pasta, water, butter or oil, and salt to the pressure cooker pot. Cook at high pressure for half of the lowest pasta package cooking time minus 1 minute (Example: If cook time is 16 minutes, cook for 7 minutes. If it says 12-13 minutes, cook for 5 minutes).
While the penne cooks, place 1 tablespoon of butter into a large skillet and heat on the stove top on medium high. When butter is melted, add corn, jalapeño, red bell pepper, green bell pepper, onion, garlic, salt, and pepper and saute 4 minutes.
Add whole or halved tomatoes and cover pan. Cook for 5 minutes then remove lid and press on tomatoes lightly with a spoon or potato masher to help them burst and release their juice. Let the sauce continue to simmer for 2-3 more minutes or until it starts to thicken. Add cream cheese, basil, parmesan, and zest and juice of a lemon and stir to combine.
Turn sauce to low while penne finishes cooking.
When pressure cooking is complete, use a quick release. If liquid sprays from the knob, close knob. Continue to release pressure by pulsing the knob in 2-3 second spurts or just barely turn the knob so it’s releasing a small amount of steam.
Drain the penne, reserving about 1 cup of the starchy cooking liquid, and add penne to the corn and tomato sauce. Gently toss to coat, adding starchy cooking water if it’s too thick.
Serve pasta immediately with extra lemon wedges.