This Instant Pot Creamy Tomato Penne is a gluten free and dairy free take on a classic creamy penne. Al dente penne, mushrooms, and spinach are cooked in a mildly spicy, creamy tomato sauce. Quick and easy—ready in about 20 minutes. Gluten free, dairy free, soy free.
A great pasta makes weeknight cooking feel special. This Creamy Tomato Penne with Mushrooms & Spinach is inspired by a beloved penne rosa and adapted to be gluten free and dairy free while keeping the creamy, comforting texture. The recipe is straightforward and works well in the Instant Pot, but you can also make it on the stovetop with a few simple steps. Below you’ll find ingredients, clear instructions for both Instant Pot and stovetop methods, and tips for substitutions and storing leftovers.
Ingredients for Instant Pot Creamy Tomato Penne
- 12 oz gluten free penne pasta (use a brand you prefer)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 8 oz sliced mushrooms
- 14.5 oz canned diced tomatoes with juices
- 1 tbsp tomato paste
- 2 cups vegetable or chicken broth
- 2 tsp Italian seasoning
- 1 tsp onion powder
- ½ tsp sea salt (adjust to taste)
- ½ tsp crushed red pepper (omit or reduce for less heat)
- 2 cups raw spinach
- 4 oz dairy-free cream cheese (such as almond-based) or ½ cup NutPods, cashew cream, coconut cream, or ½ cup heavy cream if you tolerate dairy
Instant Pot Method
1. Set the Instant Pot to Sauté and add the olive oil. When hot, add the sliced mushrooms and minced garlic. Sauté for 3–4 minutes until the mushrooms soften and the garlic is fragrant.
2. Add the canned diced tomatoes (with juices), tomato paste, dry penne pasta, broth, Italian seasoning, onion powder, sea salt, and crushed red pepper. Stir everything so the pasta is submerged and the flavors are distributed evenly.
3. Lock the lid, set the vent to “sealing,” and cook on High Pressure for 4 minutes for al dente penne. For softer pasta, cook 5 minutes.
4. Perform a manual release of the pressure according to your Instant Pot’s instructions. Open the lid, switch the pot back to Sauté, then add the spinach and the dairy-free cream cheese (or alternative). Stir until the spinach wilts and the cream component melts into a smooth, creamy sauce. Adjust seasoning if needed and serve immediately, garnished with fresh parsley if desired.
Stovetop Method
If you prefer to make this on the stove:
1. Cook the pasta according to package directions until al dente. Drain, reserving a little pasta water.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms and garlic and sauté 3–4 minutes.
3. Add diced tomatoes, tomato paste, Italian seasoning, onion powder, a cup of broth, salt, and crushed red pepper. Stir and bring to a simmer. Let it reduce slightly for a few minutes.
4. Add the drained pasta to the skillet, then stir in the spinach and cream cheese or alternative. If the sauce feels too thick, add a splash of reserved pasta water or broth until you reach the desired consistency. Serve warm.
Tips, Variations, and Substitutions
- You can swap the mushrooms for another vegetable you enjoy—zucchini, bell peppers, or roasted eggplant work well.
- If you don’t need this to be dairy free, regular cream cheese or heavy cream will produce a richer sauce.
- Use fresh herbs (basil or parsley) at the end for brighter flavor.
- For protein, stir in cooked chicken, sausage, or a can of drained beans after pressure cooking.
- Different pasta shapes may require slight adjustments to the cooking time. The general Instant Pot rule for dried pasta is often to take the package cook time, divide by two, then subtract two minutes—this works as a starting point but always monitor texture.
- To make the sauce thicker, simmer a few minutes on Sauté after pressure release to evaporate excess liquid before adding the cream component.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or water, or microwave in short intervals, stirring between heats to restore creaminess. Frozen storage is possible for up to 1 month; thaw overnight in the refrigerator before reheating for best texture.
Notes
If you use a different type of pasta shape besides penne, cooking times may vary. The times here are tested for penne and similar shapes. Adjust pressure time slightly if your pasta package recommends a longer or shorter cook time.
*If you try this, tag me on Instagram @maryswholelife so I can see your creations!
Instant Pot Creamy Tomato Penne (Gluten Free, Dairy Free)
Cook: 8 mins |
Total: 20 mins |
Yield: 4 people
Ingredients
- 2 tbsp olive oil
- 3 cloves minced garlic
- 8 oz sliced mushrooms
- 14.5 oz canned diced tomatoes with juices
- 1 tbsp tomato paste
- 12 oz gluten free penne pasta
- 2 cups vegetable or chicken broth
- 2 tsp Italian seasoning
- 1 tsp onion powder
- ½ tsp sea salt
- ½ tsp crushed red pepper (adjust to taste)
- 2 cups raw spinach
- 4 oz dairy-free cream cheese or ½ cup alternative cream
Instructions
Instant Pot
- Set Instant Pot to Sauté and heat the oil. Sauté mushrooms and garlic 3–4 minutes.
- Add diced tomatoes, tomato paste, dry penne, broth, seasonings, and stir to combine.
- Lock lid, seal vent, and cook on High Pressure for 4 minutes for al dente (5 minutes for softer pasta).
- Manual release pressure, return to Sauté, add spinach and cream component, stir until wilted and smooth. Serve hot.
Notes
Adjust cooking time if using a different pasta shape. The guideline for many packaged pastas is to halve the recommended cooking time and subtract two minutes as a starting point for pressure cooking.
Nutrition
Calories: 389 kcal | Carbohydrates: 67 g | Protein: 11 g | Fat: 10 g | Sodium: 819 mg
All nutrition facts are estimates and depend on brands and exact ingredient amounts. For precise tracking, weigh ingredients and calculate based on the products you use.
Rate and comment below, and tag me on Instagram @maryswholelife to share your version.