This Instant Pot Creamy Tomato Penne is my gluten free and dairy free version of Noodle & Company’s Penne Rosa! Al Dente penne, mushrooms, and spinach are cooked in a slightly spicy, creamy tomato sauce. This recipe is quick and easy – ready in just 20 minutes! Gluten free, dairy free, soy free. 

Instant Pot Creamy Tomato Penne on a white bowl

A good pasta dish is totally my love language. I used to work at Noodles & Company in college, and it’s probably the place I miss eating at the most, honestly! This Creamy Tomato Penne with Mushrooms & Spinach is pretty darn close to the original Penne Rosa with a healthier spin. This also couldn’t be easier to make. Even if you are new to the Instant Pot, I promise you can make this!

Instant Pot Creamy Tomato Penne on a white bowl and a recipe book

There are a few different options that you can use for making this creamy! I used Kite Hill Almond Milk Cream Cheese which is sold in most grocery stores. You can also use Original flavor Nut Pods, cashew cream, coconut cream (or milk), OR regular heavy cream if you tolerate dairy.

What Ingredients You Need to Make This Instant Pot Creamy Tomato Penne:

  • Jovial Foods Gluten Free Penne – It’s sold in a lot of stores! You can also get this on Thrive Market. Using this link will get you 25% off your first order plus a free gift!
  • Olive oil
  • Canned diced tomatoes with juices
  • Tomato Paste
  • Spinach
  • Mushrooms
  • Chicken or veggie broth
  • Italian Seasoning
  • Onion Powder
  • Crushed red pepper (omit for less heat)
  • Kite Hill cream cheese, Original flavor nut pods, full-fat coconut milk, or regular heavy cream if you tolerate dairy

pasta made in the Instant Pot on a white bowl

How To Make This Instant Pot Creamy Tomato Penne:

First, turn the Instant Pot to “sauté” mode and add the olive oil. Add in the mushrooms and garlic, and sauté for 3-4 minutes.

Add in the diced tomatoes with juices, tomato paste, penne pasta, chicken or veggie broth, Italian seasoning, onion powder, salt, and crushed red pepper. Give everything a good stir.

Lock the lid, turn the vent to “sealing”, and cook on high pressure for 4 minutes. This will yield al dente pasta. For softer pasta, cook on high pressure for 5 minutes.

Manually release the steam, then turn the pot to sauté mode again. Add in the spinach and cream cheese and stir until wilted and melted. Serve topped with fresh parsley, if desired. Enjoy!

Can I Make This Creamy Tomato Penne on the Stove Top?

You sure can! Here’s how:

Cook the pasta according to the package directions. Heat the olive oil in a large skillet and add in the mushrooms and garlic. Sauté for 3-4 minutes. Add in the diced tomatoes, tomato paste, seasonings, and 1 cup of chicken or veggie broth. Stir and bring to a boil. Reduce the heat and let it simmer on low until the pasta is done.

Drain the pasta and add it to the skillet. Add in the spinach and stir for a few minutes until it’s wilted. Stir in the cream cheese. Serve and enjoy!

penne on a white bowl

If you try this, be sure to tag me on Instagram so I can see your creations!

Looking for another tasty Instant Pot pasta recipe? Check out my Dairy Free Instant Pot Cajun Pasta!

*This post contains affiliate links. This means if you use one of my links, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

tomato penne collage with text

Instant Pot Creamy Tomato Penne (Gluten Free, Dairy Free)

This Instant Pot Creamy Tomato Penne is my gluten free and dairy free version of Noodle & Company's Penne Rosa! Al Dente penne, mushrooms, and spinach are tossed in a slightly spicy, creamy tomato sauce. This recipe is quick and easy - ready in just 20 minutes! Gluten free, dairy free, soy free. 
5 from 10 votes
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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 Jovial Foods Gluten Free Penne Pasta
  • 2 cups vegetable broth or chicken broth
  • 2 tsp Italian Seasoning
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp crushed red pepper, less for less heat!
  • 2 cups raw spinach
  • 4 oz Kite Hill Almond Milk Cream Cheese, or 1/2 cup Original NutPods, 1/2 cup cashew cream, or 1/2 cup heavy cream if you tolerate dairy!

Equipment

  • Instant Pot

Instructions
 

Instant Pot

  • Turn the Instant Pot to saute mode and add the olive oil. Add the mushrooms and garlic and sauté for 3-4 minutes.
  • Add in the diced tomatoes with juices, tomato paste, penne pasta, chicken or veggie broth, Italian seasoning, onion powder, salt, and crushed red pepper. Give everything a good stir.
  • Lock the lid, turn the vent to "sealing", and cook on high pressure for 4 minutes. This will yield al dente pasta. For softer pasta, cook on high pressure for 5 minutes.*
  • Manually release the steam, then turn the pot to saute mode again. Add in the spinach and cream cheese and stir until wilted and melted. Serve and top with fresh parsley, if desired! Enjoy!

Notes

*If you use any other type of pasta shape besides penne, I cannot guarantee the cooking time will work! Usually the rule of thumb for IP pasta is to divide the cooking time by 2, then subtract 2. For example, on the box of penne, it says to cook for 12 minutes. 12 divided by 2 equals 6, minus 2 = 4 minutes. 

Nutrition

Calories: 389kcal, Carbohydrates: 67g, Protein: 11g, Fat: 10g, Saturated Fat: 2g, Sodium: 819mg, Potassium: 430mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1561IU, Vitamin C: 15mg, Calcium: 48mg, Iron: 3mg