500g of elbow macaroni
1 1/2 cups (cup) of tomato sauce
4 cups (cup) of vegetable broth
2 tablespoons of butter
Salt and pepper to taste
1 can of heavy cream
100g of mozzarella cheese, cut into cubes
500g of elbow macaroni
1 1/2 cups (cup) of tomato sauce
4 cups (cup) of vegetable broth
2 tablespoons of butter
Salt and pepper to taste
1 can of heavy cream
100g of mozzarella cheese, cut into cubes
Gently combine the macaroni, tomato sauce, vegetable broth, and butter
Season with salt and pepper
Bring to a boil and cook for three minutes after the valve activation
Turn off the heat and release all pressure
Open carefully and add the heavy cream and mozzarella cheese
Serving immediately.
