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

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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!

Prep Time: 5 mins
Cook Time: 5 mins