Easy Vegan Instant Pot Pasta
Make this easy Italian vegan Instant Pot pasta within just 20 minutes for a healthy family-friendly dinner! It's a great way to eat more veggies, tastes really flavorful and is loved by kids and adults alike.
Ingredients
- 12 oz whole-grain pasta dry (340 g)
- 2.5 cups water 590 ml
- ½ cup vegetable broth 120 ml
- 1 large red onion chopped
- 3 cloves garlic minced
- 1 small eggplant chopped
- 2 cups fresh tomatoes chopped (350 g)
- 2 cups fresh spinach 60 g
- 1 bell pepper chopped
- 2 cups button mushrooms 150 g, sliced
- 1 tbsp balsamic vinegar
- ½ tbsp salt
- Few dashes black pepper
- 2 oz tomato paste 56 g
- 1 tbsp Italian herbs
- 1 tsp paprika
- 1 tsp red pepper flakes optional
Optional toppings
- Fresh basil to garnish
- 2 tbsp nutritional yeast
- Tofu feta
Instructions
- Start by pressing the “saute” function on the Instant Pot and let it heat up. Then add the onion, garlic and a splash of vegetable broth or olive oil.
- Sauté for 30 seconds, stirring occasionally, then add mushrooms, eggplant and Italian herbs.
- Sauté for another 30 seconds, adding more vegetable broth to prevent sticking.
- Hit the cancel button and add all of the other ingredients to the Instant Pot: the vegetables, spices, water, vinegar, pasta, and the rest of the vegetable broth.
- Mix until well combined and make sure the tomato paste dissolves. Push the dry pasta down as much into the sauce as possible!
- 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 7 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 7 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, open the lid and stir the pasta. Adjust to taste preferences, by adding more seasonings if needed.
- Divide between serving bowls and garnish with fresh basil and vegan cheese!
Video
Notes
- You can use any vegetables you like in this recipe.
- For a gluten-free version, simply swap the whole grain pasta for a gluten-free variety.
Nutrition
Calories: 400kcal | Carbohydrates: 74g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Sodium: 1263mg | Fiber: 16g | Sugar: 18g