Pressure Cooker Pasta Recipe
This vegetarian pressure cooker pasta recipe checks all the boxes for convenience cooking, feeding a crowd, or meal prepping.
Servings: 2 adults
Calories: 465kcal
Equipment
Ingredients
- 2 Cup farfalle pasta (uncooked)
- 1 tablespoon light olive oil
- ½ tablespoon minced garlic
- 1 teaspoon thyme
- 1 small size onion, finely chopped
- 1 small size tomato, chopped
- 1 Cup mixed vegetables (carrot, peas, zucchini)
- ¼ cup red bell pepper, finely chopped
- 6 mushrooms, chopped
- ¼ Cup marinara sauce
- 1 ½ Cup vegetable stock (get recipe)
- 1 teaspoon oregano
- Salt to taste
- 2 tablespoon coconut cream
- handful of parsley, finely chopped
Instructions
- Heat olive oil in pressure cooker.
- Add the chopped onion, thyme, and garlic, sauté for 2 minutes until fragrant and translucent.
- Toss in the vegetables. Sauté for another 2 – 3 minutes until the vegetables start to soften.
- Pour in the tomato sauce, vegetable broth, and water. Stir to combine.
- Add the uncooked pasta, ensuring it is submerged in the liquid. Avoid stirring too much.
- Secure the lid of your pressure cooker and set the valve to the sealing position. I use my stovetop Indian style pressure cooker.
- For stovetop cook it for one whistle over medium heat.
- Once the timer goes off, perform a quick release by carefully turning the valve or whistle to the venting position. Wait until the steam is fully released before opening the lid.
Notes
-
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of water, coconut cream, or broth to loosen the sauce.
- This dish also freezes well. Portion it into freezer-safe containers and freeze for up to 2 months.
Nutrition
Calories: 465kcal | Carbohydrates: 75g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 910mg | Potassium: 852mg | Fiber: 10g | Sugar: 10g | Vitamin A: 6027IU | Vitamin C: 54mg | Calcium: 85mg | Iron: 4mg