Discovering a New Favorite
My Favorite is Creamy Vegan Instant Pot Pasta and It all started when I was looking for a quick and easy dinner idea that wouldn’t leave me standing over the stove for too long. With my Instant Pot sitting on the counter, I thought it was time to put it to good use. I was in the mood for something creamy, comforting, and, most importantly, vegan. That’s when the idea of making a Creamy Vegan Instant Pot Pasta came to mind. The thought of cashew sauce, roasted red peppers, and spinach all coming together in one pot felt perfect for a cozy weeknight meal.
Prepping the Ingredients
I gathered my ingredients, feeling excited about how easy this recipe would be. Cashews soaked overnight made the sauce rich and creamy, while the roasted red peppers added that sweet and smoky flavor I love. The spinach was a last-minute addition, but I knew it would add a pop of color and freshness. After prepping everything, I turned on my Instant Pot, and within minutes, the onions were sautéing in olive oil, filling the kitchen with a comforting aroma.
The Instant Pot Magic
The best part about this recipe was how effortless it was. Once I layered the penne, roasted red peppers, and broth in the Instant Pot, I could sit back and relax while it did all the work. As the pasta cooked under pressure, I quickly whipped up the creamy sauce by blending the cashews, vegetable broth, and tomato paste. When the timer went off, I released the pressure and was amazed by how perfectly cooked the pasta was. The cashew sauce clung to every bite, and the spinach wilted beautifully, giving the dish a bright, fresh touch.
A New Family Favorite
I served the pasta with fresh basil on top, and it looked so vibrant on the plate. My family couldn’t believe it was dairy-free! The rich, creamy sauce made it feel indulgent, but it was packed with wholesome ingredients. It quickly became a favorite in our home, especially on those nights when we wanted something comforting but still healthy. Now, whenever I’m in need of a fast, delicious meal, this Creamy Vegan Instant Pot Pasta is my go-to.
Table of Contents
Chef’s Notes-Creamy Vegan Instant Pot Pasta
- If you’re pressed for time, soak the cashews in hot water for 20-30 minutes instead of the recommended overnight soak. This will soften them enough for a smooth sauce.
- After layering the penne and peppers, make sure not to stir the ingredients. Stirring might cause the pasta to stick to the bottom, potentially triggering a burn warning.
- When performing a quick release, let the steam out in small increments to avoid splattering. Pasta dishes can sometimes cause liquid to escape if pressure is released too quickly.
- Feel free to add other veggies like mushrooms, zucchini, or even kale. These can be sautéed with the onions for more depth of flavor or added with the spinach.
- If you prefer a richer sauce, you can add a tablespoon of coconut cream to the blended cashew sauce.
- If you or your guests are gluten intolerant, gluten-free pasta works great in this recipe. Just keep in mind that some gluten-free pastas can be more delicate, so handle them with care when stirring after cooking.
Creamy Vegan Instant Pot Pasta
Dive into this luscious, dairy-free delight! Our Creamy Vegan Instant Pot Pasta features penne enveloped in a rich cashew rosé sauce, complemented by roasted red peppers and fresh spinach. This hands-off recipe is perfect for busy nights, allowing you to step away from the stove and relax. Your family will adore this simple yet impressive meal, whether they’re vegan or not!
4
servings10
minutes14
minutes453
kcal20
minutes44
minutesKeep the screen of your device on
Ingredients
- For the Sauce
1 cup vegetable stock
3/4 cup soaked cashews (soak in water for 4 hours or overnight)
3 tablespoons concentrated tomato paste
- For the Pasta
1 tablespoon extra virgin olive oil
1 small yellow onion, finely diced
5 cloves garlic, minced
4 cups vegetable broth
1/4 cup nutritional yeast flakes
1 teaspoon dried oregano leaves
1/2 teaspoon sea salt (adjust to taste)
1/4 teaspoon crushed red pepper flakes (optional)
1 pound penne pasta (about 4-5 cups dry)
1 jar roasted red peppers, drained and sliced thinly
3 large handfuls baby spinach leaves
- Garnish
Fresh basil leaves, thinly sliced (optional)
Directions
- Activate the Sauté function on your Instant Pot and heat the olive oil. Add the diced onion and cook until it becomes translucent (about 3 minutes). Add minced garlic and turn off the Sauté function. Let the garlic cook in the residual heat for about a minute.
- While the pasta cooks, blend soaked cashews with vegetable broth and tomato paste in a high-speed blender until smooth and creamy.
- Stir the pasta to distribute ingredients evenly. Pour in the cashew sauce and mix until well-coated. Add baby spinach and stir again. Place the lid back on top (not sealed) to allow spinach to wilt for about 3-5 minutes. Serve immediately with fresh basil garnish if desired.
Equipment
- instant pot
- blender
- chef’s knife
- measuring cups and spoons
Nutrition Facts
- Calories: 453kcal
- Carbohydrates: 71g
- Protein: 18g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 972mg
- Potassium: 718mg
- Fiber: 5g
- Sugar: 5g
- Vitamin A: 1799IU
- Vitamin C: 30mg
- Calcium: 75mg
- Iron: 4mg
FAQ- Creamy Vegan Instant Pot Pasta
Can I make this without an Instant Pot?
Yes, you can! Just cook the pasta on the stovetop, and sauté the onions and garlic in a large skillet. Once the pasta is done, toss everything together and add the cashew sauce.
How can I store leftovers?
Store the pasta in an airtight container in the fridge for up to 4 days. The sauce will thicken as it sits, so you may need to add a splash of water or broth when reheating.
Can I use raw cashews straight from the bag?
You’ll need to soak the cashews to ensure they blend into a smooth, creamy sauce. Quick soaking them in hot water for 20-30 minutes is sufficient if you’re short on time.
Can I freeze the cashew sauce?
Yes! The cashew sauce can be frozen separately for up to 3 months. Thaw it in the fridge overnight, then stir it into freshly cooked pasta.
What can I use instead of nutritional yeast?
Nutritional yeast gives the sauce a cheesy flavor, but if you don’t have it, you can leave it out. You might miss a bit of that cheesy taste, but the sauce will still be creamy and delicious.
