Creamy Vegan Rose Pasta

Lunches in our house have to be quick. During the week I am in and out of meetings and on the weekends, we like to do an outdoor activity in the afternoon. This instant pot recipe was born on a day when I wanted a creamy pasta without the heaviness of dairy. It was a cooler day, and a saucy (almost soupy) pasta sounded perfect. This recipe is perfect for a weekday lunch or dinner. It required minimal prep and takes five minutes to cook in the instant pot. Oh, and the best part, this uses gluten free, high protein pasta.

Ingredients

2 Cups of Banza Rotini Pasta

2 Tbs of Nutritional Yeast

1 Tsp of Chili Flakes

1/2 Tsp of White Pepper

2 C of Tomato Sauce

1 C of Coconut Milk

1.5 C of Vegetable Broth

2 Tbs of Olive Oil

Fresh Basil for Garnish

2 C of Veggies (I used broccoli, bell peppers, and zucchini)

Methods

• Add all the ingredients except the basil to the instant pot.

• Give everything a stir and pressure cook for 5 minutes at high pressure.

• Release the pressure immediately after the instant pot is done.

• Stir in your veggies and put the lid back on for 2-3 minutes.

• Serve hot with some fresh basil.

Notes

* I did get a burn warming but I ignored it and everything cooked properly.

* You could add the veggies with the other ingredients but they will get mushy.

If you want see this pasta in the making, make sure to checkout my reels. Share your photos with the #boredscientistcooks