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.
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)
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.
* 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.