Vegan Instant Pot Pasta
This vibrant vegan Instant Pot pasta features colorful vegetables, cooked to perfection in one pot. Served alongside a zesty marinara sauce, this healthy and flavorful dish is an excellent alternative to classic pasta dishes. It's an easy weeknight meal, perfect for meal prepping and loved by kids and adults alike.
Instructions
- 1
Press the "saute" function on the Instant Pot. Add the onion (1 red) and garlic (3 cloves) with a splash of vegetable broth (0.5 cup) or oil.
- 2
Sauté for 30 seconds, stirring occasionally, then add button mushrooms (2 cups), eggplant (1) and italian herbs (1 tbsp).
- 3
Sauté for another 30 seconds, adding more [vegetable broth] to prevent sticking.
- 4
Hit the cancel button. Add all of the other ingredients to the Instant Pot: fresh tomatoes (2 cups), fresh spinach (2 cups), pepper (1 bell), balsamic vinegar (1 tbsp), salt (0.5 tbsp), [few dashes black pepper], tomato paste (2 oz), paprika (1 tsp), red pepper flakes (1 tsp), penne (12 oz), and water (2.5 cups) and the remaining vegetable broth (0.5 cup).
- 5
Mix until well combined and make sure the [tomato paste] dissolves. Push the dry [penne] down as much as possible into the sauce.
- 6
Place the lid on the Instant Pot and lock it in place. Check to make sure the valve is sealed.
- 7
Press the Manual button and adjust the time to 7 minutes. The Instant Pot will build up pressure, then cook.
- 8
When the 7 minutes are up, the Instant Pot will beep. Carefully quick release the pressure by moving the valve to one side, keeping face and hands away. Use a towel to catch steam and liquid if it sprays.
- 9
Once the pressure is released, open the lid and stir the pasta. Adjust to taste preferences by adding more seasonings if needed.
- 10
Divide between serving bowls and garnish with [fresh basil] and [vegan feta].
Nutrition Facts
Per portion