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Instant Pot Creamy One Pot Pasta with Veggies

Ingredients:

For the sauce

  • 1 cup vegetable broth

  • 1/2 cup cashew powder mixed with 1/4 cup water (or 3/4 cup cashews soaked)

  • 3 tablespoons tomato paste


For the pasta

  • 1 yellow onion, diced

  • 5 cloves garlic, minced

  • 4 cups vegetable broth

  • 1/4 cup nutritional yeast

  • 2 teaspoon oregano

  • 1 teaspoon sea salt

  • 1/2 teaspoon red pepper flakes (or to taste)

  • 1 lb pasta dry

  • 1 12 oz jar roasted red peppers, drained and thinly sliced

  • 2-3 large handfuls baby spinach

  • some veggies like carrots, squash, etc


Directions:

  • Turn on the Sauté function on the Instant Pot and add some of the broth for sautéing. Add the diced onion and sauté for about 3 minutes or until starting to turn translucent. Add the minced garlic, then turn off the Sauté function. Let the garlic cook about a minute in the residual heat.

  • Pour in a bit of broth and use a spatula to deglaze the bottom of the insert (scrape up any brown bits stuck to the bottom to prevent a burn warning). Then, add the remaining broth, nutritional yeast, oregano, sea salt and red pepper flakes.

  • Add the pasta and make sure it's in an even layer (it does not need to be fully submerged in the broth). Layer the roasted red peppers and the rest of the veggies on top of the pasta. Do not stir.

  • Close the lid and sent the vent to sealing. Pressure cook on Manual High pressure for 6 minutes (see note 2). It will take 15-20 minutes to come to pressure.

  • Meanwhile, prepare the cream sauce. In a high speed blender, blend 1 cup of broth, the cashew powder/water combo and tomato paste, until smooth and creamy. Set aside until pressure cooking is complete.

  • At the end of pressure cooking, do a quick release of the pressure.

  • Open the lid, and give the pasta a quick stir to distribute the ingredients evenly. Pour in the cream sauce and stir until the pasta is evenly coated. Add the spinach, stir again, then set the lid askew on the pot to wilt the spinach, about 3-5 minutes.

  • Season with additional salt, to taste. Serve immediately with fresh basil garnish. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.







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