Name: Instant Pot Creamy Tomato Pasta
Prep time: 5 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1-1/2 cups dry pasta; 1 cup water; 2-1/2 cups (approx a 650 mL jar) marinara sauce; 1/2 cup coconut milk; 2 tbsp nutritional yeast; vegan ground beef (I used 1/2 package of Lightlife); Pinch salt and pepper, garlic powder or Italian seasoning if you like!; 1/4 cup frozen peas; fresh herbs, greens like spinach or kale; vegan parmesan cheese, for serving

Description

A simple, creamy tomato pasta made in the Instant Pot pressure cooker for the quickest, easiest and most delicious weeknight dinner every time!

Ingredients

1-1/2 cups dry pasta
1 cup water
2-1/2 cups (approx a 650 mL jar) marinara sauce
1/2 cup coconut milk
2 tbsp nutritional yeast
vegan ground beef (I used 1/2 package of Lightlife)
Pinch salt and pepper, garlic powder or Italian seasoning if you like!

Optional:

1/4 cup frozen peas
fresh herbs, greens like spinach or kale
vegan parmesan cheese, for serving

Instructions

1. Add all pasta ingredients to the instant pot including frozen peas (but not the greens or herbs) and stir well.
2. Pressure cook on manual for 5 minutes. It will take up to 10 minutes to come to pressure first.
3. Once finished cooking, release the steam manually and remove the lid. Stir well. Add in the herbs/greens if using and serve! I like to serve with some vegan parmesan cheese. Enjoy!