Pasta in a Rice Cooker 2007
Elevate your one-pot cooking game with "Pasta in a Rice Cooker 2007," a delightful, hassle-free recipe that transforms your rice cooker into a versatile kitchen hero! Perfect for busy weeknights, this dish combines tender pasta cooked right in the pot with a rich, garlicky tomato sauce infused with dried Italian herbs and a hint of crushed red pepper for optional heat. The magic happens as flavors meld together in the rice cooker, creating a comforting, beautifully seasoned meal in just 30 minutes. Topped with freshly grated Parmesan and fragrant basil leaves, this recipe proves simplicity doesn’t mean sacrificing flavor. Ideal for small kitchens, minimal clean-up, and weeknight pasta cravings, this rice cooker recipe is a must-try for home chefs!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 250 grams Pasta (penne, fusilli, or spaghetti, broken in half)
- 600 milliliters Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 400 grams Canned diced tomatoes
- 1 teaspoon Dried Italian herbs
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 50 grams Parmesan cheese, grated
- 5 leaves Fresh basil leaves (optional)
Instructions
Add the water, salt, and olive oil to the rice cooker pot.
Turn on the rice cooker and allow the water to start heating up for 2-3 minutes.
Add the pasta to the pot, ensuring it is mostly submerged in the water.
Cook the pasta in the rice cooker for about 10-12 minutes, stirring occasionally to prevent sticking. If the water reduces too much, add a little more as needed.
Once the pasta is al dente, drain any excess water, if present, and leave the pasta in the rice cooker pot.
Add the olive oil, minced garlic, canned diced tomatoes, dried Italian herbs, and red pepper flakes (if using) to the pasta in the rice cooker.
Stir well to combine and continue cooking on the 'warm' or 'cook' setting for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust the seasoning with more salt if necessary.
Serve the pasta immediately, topped with grated Parmesan cheese and fresh basil leaves, if desired.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.4 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
