Pressure Cooker Passion

Ingredients

• 3 Cups Veg Broth
• 2 TB Olive Oil
• ½ Cup Ricotta Cheese
• ½ Cup Half & Half
• 1 Onion Diced
• 5 Cloves Garlic Minced
• ¾ Cup Pumpkin Purée
• 12 oz Fettuccini
• 1 Tsp Fresh Rosemary Minced
• 1 Tsp Fresh Sage
• ½ Tsp Salt
• ½ Tsp Pepper
• ¼ Tsp Nutmeg
• 1/8 Tsp Allspice

Directions

1. Set Instant Pot to Sauté Medium then Add Olive Oil.
2. Add Onions and cook until their translucent about 2-3minutes
3. Add Garlic, Rosemary, Sage, Salt, Pepper, Nutmeg and Allspice
4. Add ½ cup Pumpkin Purée and Vegetable Broth then stir until well combined
5. Break Fettuccini in half and add to Instant Pot. Try to submerge all pasta under liquid.  If you need to add additional water to cover pasta.
6. Pressure Cook on High for 5 Minutes then Natural Release 1 minute
7. Add Half & Half then ¼ Cup Pumpkin Purée and stir
8. Let stand for 1 to 2 minutes and garnish with parsley (Optional)