Just typing this out now and I've just been struck by the thought 'Why say Tomato Basil Fusilli Pasta?' I mean it's like saying Tomato Basil Pasta Pasta....

I'm not changing the name now though. So enjoy the Pasta Pasta on offer here.

It's another Pressure Cooker dish. Pasta holds up surprisingly well being pressure cooked. I can only think it's because of the very quick cook time.  

Prep Time 5 mins

Cook Time 2 mins

Serves 4

Special Equipment - Pressure Cooker or Instant Pot

Ingredients:

200g cups dried pasta (use any pasta you like)

450ml vegetable stock 

½ teaspoon salt 

2 tomatoes, cut into large dice

200g chestnut mushrooms, sliced 

1 or 2 pinches red pepper flakes 

½ teaspoon dried oregano 

½ teaspoon garlic powder 

10 to 12 fresh sweet basil leaves, finely chopped 

Freshly ground black pepper, to taste

Instructions:

In the Instant Pot, stir together the pasta, stock, and salt. Spread the tomatoes on top.  Set the lid in place. Select the Manual mode and set the cooking time for 2 minutes on High Pressure. 

When the timer goes off, do a quick pressure release. 

Carefully open the lid.  

The addition of the mushrooms may have added a little more water, so if the dish is too watery then sauté for a few minutes to get to something you are happy with.

Stir in the red pepper flakes, oregano and garlic powder.  

Sprinkle the basil and pepper. Serve immediately.