Ingredients:

• 8 oz fettuccine noodles (broken in half)
• 1 teaspoon oil
• 3 cloves garlic (minced)
• Salt and pepper, to taste
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1 cup skim or 1% milk
• 3 teaspoons cornstarch
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• 1 cup freshly grated Parmesan cheese

Instructions:

1. Saute Garlic
   • Set your Instant Pot to "Saute" mode and heat the oil.
   • Once hot, add the minced garlic and stir for about 10 seconds.
   • Turn off the Instant Pot.
2. Add Pasta & Broth
   • Add the broken fettuccine noodles to the pot.
   • Pour in the chicken or vegetable broth, ensuring the pasta is fully covered.
3. Cook
   • Seal the Instant Pot lid and set the valve to "Sealed."
   • Cook on high pressure (Manual mode) for 3 minutes.
4. Release Pressure
   • After the cooking time is up, let the pressure naturally release for 6 minutes.
   • Carefully turn the valve to "Venting" to release any remaining pressure.
   • Open the lid.
5. Stir Pasta
   • Stir the pasta to separate any noodles that may have stuck together.
6. Make the Sauce
   • In a separate bowl, mix cornstarch with milk until smooth.
   • Add this mixture to the Instant Pot along with onion powder, basil, parsley flakes, and Parmesan cheese.
   • Season with salt and pepper to taste.
7. Thicken the Sauce
   • Set the Instant Pot back to "Saute" mode and stir gently until the sauce thickens.
   • Turn off the Instant Pot once the desired consistency is reached.
8. Serve
   • Let the dish cool for a couple of minutes before serving, as the sauce will thicken further.
   • Add more Parmesan cheese to adjust thickness if needed.

Notes:

• If you don’t have an Instant Pot, you can easily make this on the stovetop using a similar method.

Nutrition