12 oz whole grain pasta (340g)
3.5 cups water (710ml)
½ cup vegetable broth (120ml)
1 large red onion, chopped
3 cloves garlic, minced
1 small eggplant, chopped
2 cups fresh tomatoes, chopped (350g)
2 cups fresh spinach (60g)
1 bell pepper, chopped
2 cups button mushrooms, sliced (150g)
2 tbsp balsamic or white wine vinegar
1 tbsp salt
Few dashes black pepper
2 oz tomato paste (56g)
1 tbsp Italian herbs
1 tsp paprika
1 tsp red pepper flakes (optional)
Fresh basil to garnish
2 tbsp nutritional yeast
Few crumbs of homemade cashew cheese
Start by pressing the “saute” function on the Instant Pot and let it heat up. Then add the onion and garlic with a splash of vegetable broth. Sauté for 30 seconds, stirring occasionally, then add the mushrooms, bell pepper, and Italian herbs for another 30 seconds, adding more vegetable broth to prevent sticking.
Hit the cancel button and add all of the other ingredients: the vegetables, spices, water, vinegar, pasta, and the rest of the vegetable broth to the Instant Pot.
Stir around, mixing the ingredients - make sure the tomato paste dissolves and the pasta is pushed down as much into the sauce as possible. Then, place the lid on the Instant Pot and lock it in place. Check to make sure the valve is sealed.
Press the Manual button and use + or – to adjust the time to 8 minutes. The Instant Pot will now start building up pressure, which usually takes a couple of minutes. It then cooks the pasta for you, counting down the minutes on the screen to zero.
When the 8 minutes are up, you will hear the Instant Pot beeping. Carefully quick release the pressure by moving the valve to one side, keeping face and hands away. You can use a towel to do so, and can even place it over the valve to catch the steam and any liquid that might spray out.
Once the pressure is released, you can open the lid and stir the pasta. Taste test it, and add more seasonings if needed. Place into a bowl and garnish with fresh basil and nutritional yeast if you like!
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