If you’re craving an easy, irresistible pasta that’s creamy, zesty, and dotted with pops of green, this Instant Pot Spaghetti with Goat Cheese, Mint and Peas is your new weeknight hero. It’s a vibrant, spring-inspired dish that comes together with minimal fuss, all in your trusty Instant Pot – and every bite will make you want seconds.
Why You’ll Love This Recipe
- Ultra-Creamy with Zero Heavy Cream: Tangy goat cheese melts into the hot spaghetti, coating every strand in luscious, velvety goodness—no need for any cream!
- Ready in Just 30 Minutes: Thanks to the Instant Pot, you can have a restaurant-quality pasta dish on the table in barely half an hour, and cleanup is a breeze.
- Fresh, Bright Flavors: Lemon zest, sweet peas, and mint transform simple ingredients into a celebration of spring on your plate.
- Effortlessly Elegant: Instant Pot Spaghetti with Goat Cheese, Mint and Peas looks and tastes special enough for entertaining, yet it’s easy enough for any day of the week.
Ingredients You’ll Need
Let’s break down the flavor magic! Every ingredient in this Instant Pot Spaghetti with Goat Cheese, Mint and Peas has a starring role—whether it’s bringing creamy tang, a burst of green sweetness, or that little pop of lemon. Here’s what you’ll need and why:
- Frozen peas: Sweet and tender, peas add vibrant color and spring flavor (just thaw and pat them dry for the best texture).
- Fresh goat cheese: The secret to that creamy, slightly tangy sauce—avoid pre-crumbled for the creamiest finish.
- Extra-virgin olive oil: Adds a fruity richness and helps the goat cheese melt smoothly into the pasta.
- Lemon zest and juice: That bright, sunny pop balances the richness and makes the whole dish taste fresh.
- Fresh mint: Chopped for a burst of cool herbal flavor—don’t skip it, it truly transforms the spaghetti!
- Kosher salt and freshly ground black pepper: Essential for seasoning every step of the way.
- Yellow onion: Sautéed at the start for mild savory depth; no overpowering flavors here, just a gentle base.
- Spaghetti or fine linguini: Broken in half so it fits easily in the Instant Pot and cooks evenly (choose your favorite pasta shape!).
Variations
One of the joys of Instant Pot Spaghetti with Goat Cheese, Mint and Peas is how easily you can put your own spin on it. Whether you want to tailor it for picky eaters or make it fit a certain diet, customization is a breeze!
- Make it Gluten-Free: Use your favorite gluten-free spaghetti or linguini—just keep an eye on cook times since some brands soften more quickly.
- Switch Up the Herbs: Try fresh basil or parsley instead of or in addition to mint for a different aromatic twist.
- Add Protein: Stir in shredded rotisserie chicken, crispy pancetta, or baked tofu for a heartier meal.
- Make it Vegan: Use a dairy-free goat cheese substitute and check your pasta for eggs; the dish is already veggie-packed and plant-forward.
- More Veggies: Add baby spinach, asparagus tips, or even frozen artichoke hearts to the pot with the peas for extra color and nutrition.
How to Make Instant Pot Spaghetti with Goat Cheese, Mint and Peas
Step 1: Create the Creamy Goat Cheese Pea Mixture
Add 1 cup of the thawed peas to a mixing bowl. Grab a fork and smash them into a coarse mash—this helps release their sweetness and makes the sauce extra silky. Stir in the goat cheese, ⅓ cup olive oil, lemon zest, lemon juice, half of the chopped mint, ½ teaspoon salt, and ¾ teaspoon black pepper. Mash and mix until mostly smooth and well combined. Set aside—this mixture is the flavor bomb waiting for its moment to shine!
Step 2: Sauté Onion and Start the Pasta in the Instant Pot
Select the More/High Sauté setting on your Instant Pot, then add the remaining 3 tablespoons olive oil along with the chopped onion and 1 teaspoon salt. Cook for about 2 minutes, stirring now and then, until the onion just starts to soften—you want it sweet and mellow, not browned. Pour in 5 cups of water and stir to combine. Next, scatter your broken spaghetti or linguini across the pot, arranging the strands horizontally so they lay flat. Gently press the noodles down until submerged—this ensures they cook evenly and don’t stick together.
Step 3: Pressure Cook, Then Finish with Sauce
Hit Cancel, lock the lid on the Instant Pot, and move the pressure valve to Sealing. Select Pressure Cook (or Manual) at High Pressure for just 3 minutes—the magic of the Instant Pot! When the timer beeps, perform a quick release by moving the valve to Venting (stand back for the steam!). Open the lid and use tongs to toss and loosen the pasta strands. Add the creamy goat cheese-pea mixture and the remaining whole peas. Toss everything together until the cheese melts into the pasta and each strand is luxuriously coated. Taste and adjust with more salt and pepper if you like. Transfer to a serving bowl and sprinkle with the rest of the mint. That’s it—Instant Pot Spaghetti with Goat Cheese, Mint and Peas is ready to dazzle!
Pro Tips for Making Instant Pot Spaghetti with Goat Cheese, Mint and Peas
- Perfect Peas Prep: Thawing and patting the peas dry ensures they stay sweet and pop with every bite—instead of getting watery in the sauce.
- Goat Cheese Matters: Choose fresh, creamy logs of goat cheese rather than pre-crumbled—this melts more smoothly for the silkiest sauce.
- Layer for Non-Sticking Noodles: Laying the pasta in the pot horizontally (not in a pile) helps prevent clumping and guarantees even cooking.
- Last-Minute Herb Magic: Always add the rest of the fresh mint at the end—this keeps the flavor bright and prevents it from turning bitter.
How to Serve Instant Pot Spaghetti with Goat Cheese, Mint and Peas
Garnishes
This pasta is stunning with an extra sprinkle of crumbled goat cheese, a generous handful of fresh mint, and a shower of fresh lemon zest on top. If you want to add a dash of color, try a few extra peas or a swirl of olive oil before serving. These simple but elegant touches make your Instant Pot Spaghetti with Goat Cheese, Mint and Peas look absolutely irresistible on the table.
Side Dishes
This dish shines as a main course, but you can round out the meal with a crisp green salad tossed in a lemony vinaigrette, or serve alongside roasted asparagus for more springtime flavor. For a cozy comfort vibe, a loaf of crusty bread is perfect for swooping up the creamy sauce left on your plate.
Creative Ways to Present
If you want to make this pasta extra memorable for guests, try serving it in shallow bowls with a twirl of spaghetti topped with a tuft of fresh mint and a small dollop of goat cheese. For a family-style gathering, pile the spaghetti onto a big platter, sprinkle over all the garnishes, and let everyone help themselves. Mini ramekins of extra lemon wedges and hot chili flakes on the side let everyone customize their plate!
Make Ahead and Storage
Storing Leftovers
Store leftover Instant Pot Spaghetti with Goat Cheese, Mint and Peas in an airtight container in the fridge for up to 3 days. The pasta will absorb a bit more of that lemony, cheesy goodness as it sits, making the leftovers just as luscious the next day.
Freezing
While you can freeze this pasta, the creamy goat cheese sauce may become a little grainy after thawing. If you do freeze it, seal portions tightly for up to one month, then stir in a splash of hot water and a drizzle of olive oil as you reheat to bring the sauce back together.
Reheating
To reheat, add a splash of water or milk and gently warm on the stovetop or in the microwave, stirring often. This refreshes the creaminess and ensures the sauce hugs every noodle. Finish with more lemon, mint, or goat cheese to restore that just-made flavor.
FAQs
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Can I use fresh peas instead of frozen in this Instant Pot Spaghetti with Goat Cheese, Mint and Peas?
Absolutely! Fresh peas work beautifully and actually taste even sweeter, if you can get them. Simply blanch them briefly in boiling water first to soften, then proceed with the recipe as written.
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Can I use a different cheese besides goat cheese?
Yes! While goat cheese gives the creaminess and tang that sets this recipe apart, you could substitute with ricotta, mascarpone, or cream cheese for a milder flavor, though the final taste will be a bit different—still totally delicious.
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Does this recipe work with whole wheat or gluten-free pasta?
It does! Both whole wheat and gluten-free spaghetti work—just check the pasta briefly a minute before the full cook time, since alternative pastas can cook faster or absorb water differently in the Instant Pot.
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Can I double this Instant Pot Spaghetti with Goat Cheese, Mint and Peas recipe?
You can double the recipe as long as your Instant Pot is large enough (at least 8 quarts). Avoid overfilling past the maximum line, and allow a few extra minutes for the pot to come to pressure, but the cook time stays the same.
Final Thoughts
Give Instant Pot Spaghetti with Goat Cheese, Mint and Peas a try the next time you want something that feels bright, fresh, and comfortingly creamy—all with nearly zero effort. It’s the kind of cheerful, crowd-pleasing meal you’ll want on repeat. I can’t wait for you to add it to your weeknight rotation!
Print
Instant Pot Spaghetti with Goat Cheese, Mint and Peas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful and creamy Instant Pot spaghetti dish featuring the tangy flavor of goat cheese, the freshness of mint, and the sweetness of peas. This quick and easy recipe is perfect for a flavorful weeknight dinner.
Ingredients
Pea Puree:
- 1 cup frozen peas, thawed and patted dry
- 8 ounces fresh goat cheese
- 1/3 cup plus 3 tablespoons extra-virgin olive oil
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 1/2 cup chopped fresh mint
- Kosher salt and freshly ground black pepper, to taste
Spaghetti:
- 1 medium yellow onion, chopped
- 1 pound spaghetti or fine linguini, broken in half
Instructions
- Make Pea Puree: Mash 1 cup of peas in a bowl. Add goat cheese, ⅓ cup oil, lemon zest, lemon juice, half of the mint, salt, and pepper. Mash well and set aside.
- Sauté Onion: Sauté onion in Instant Pot until softened. Add water, pasta, and cook under pressure for 3 minutes.
- Finish Dish: Release pressure, stir pasta, add pea puree, remaining peas, and mint. Season and serve.
Notes
- You can customize this dish by adding cooked chicken or shrimp for extra protein.
- Feel free to adjust the amount of mint and lemon to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 592 kcal
- Sugar: 5g
- Sodium: Not available
- Fat: 28g
- Saturated Fat: Not available
- Unsaturated Fat: Not available
- Trans Fat: Not available
- Carbohydrates: 65g
- Fiber: Not available
- Protein: 20g
- Cholesterol: Not available
