One-Pot Parmesan Pasta

• 2 tbsp
  Unsalted Butter
• 1 tbsp
  Garlic-Infused Olive Oil
• 3¼ cup
  Low-sodium Chicken Broth

  Tip

  Low-sodium is best, the parmesan adds plenty of salt. Vegetable broth works for vegetarian.

• 1½ cup
  Whole Milk

  Tip

  Lactose-free whole milk works identically if you're sensitive.

• 16 oz
  Pasta (Generic)

  Tip

  Short shapes work best (shells, fusilli, penne). They release more starch and cook evenly. Avoid long pasta.

• ¾ cup
  Parmesan Cheese

  Tip

  Block parmesan, grate yourself. Pre-shredded has anti-caking agents that make the sauce grainy.

• 1½ tbsp
  White Miso
• 3 tbsp
  Good Gut Pesto

  • or 3 tbsp Pesto Sauce

  Tip

  Most store-bought pesto contains garlic, which is high in fructans. If garlic triggers your IBS, look for garlic-free pesto or make your own with garlic-infused oil.

  Source: Monash University: onion, garlic and infused oils

• Salt
• Black Pepper
• ¾ cup
  Parmesan Cheese

  Tip

  Block parmesan, grate yourself. Pre-shredded has anti-caking agents that make the sauce grainy.

• 1½ tbsp
  White Miso
• 3 tbsp
  Good Gut Pesto

  • or 3 tbsp Pesto Sauce

  Tip

  Most store-bought pesto contains garlic, which is high in fructans. If garlic triggers your IBS, look for garlic-free pesto or make your own with garlic-infused oil.

  Source: Monash University: onion, garlic and infused oils

• to taste
  Fresh Parsley
• to taste
  Red Pepper Flakes

Steps

1. Set Instant Pot to SAUTÉ. Melt 2 T Butter with 1 T Garlic-Infused Olive Oil

   ~1m

2. Press CANCEL. Add 3¼ C Chicken Broth 1½ C Milk 16 oz Pasta Salt Black Pepper Stir to combine.

   ~1m

3. Seal lid. Set to HIGH pressure.

   ~8m

4. Pressure cook on HIGH.

   ~4m

5. Quick release pressure.

   ~1m

6. Open lid. Stir. It will look liquidy at first. It thickens fast.

   ~1m

7. Stir in ¾ C Parmesan Cheese gradually until melted and sauce is creamy.

   ~2m

8. Serve immediately.

   ~1m

9. In a large pot or deep skillet over medium, melt 2 T Butter with 1 T Garlic-Infused Olive Oil

   ~1m

10. Add 3¼ C Chicken Broth, 1½ C Milk, and 16 oz Pasta and stir to separate noodles.

    ~1m

11. Bring to a boil.

    ~4m

12. Reduce heat to medium-low. Simmer uncovered, stirring, until Pasta is al dente and most liquid is absorbed.

    ~10m

13. Remove from heat.

    ~1m

14. Stir in ¾ C Parmesan Cheese gradually until melted and sauce is silky.

    ~2m

15. In a small bowl, whisk 1½ T Miso with 2 tbsp of the hot pasta liquid until smooth. Stir into the pasta.

    ~1m

16. Stir in 3 T Pesto Sauce until evenly distributed.

    ~1m

17. Serve immediately.

    ~1m

18. Season with Salt Black Pepper Serve immediately.

    ~1m

19. Garnish with Fresh Parsley Red Pepper Flakes

    ~1m