Instant Pot Creamy Vegan Pasta
Try this Instant Pot Creamy Vegan Pasta recipe, or contribute your own.
Try this Instant Pot Creamy Vegan Pasta recipe, or contribute your own.
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1 tsp parsley
- 1/2 tsp basil
- 3 cups homemade vegetableâ broth
- 1 15 oz can full fat coconut milk
- 1.5 tsp sea salt
- 1 tsp minced/chopped onion
- 8 oz chickpea pasta (shells (store bought or homemade)
- 2 cups frozen mixed vegetables (peas corn, green beans)
- 2 cups spinach (optional)
- Carbohydrate 0.354128567664663 g
- Cholesterol 0 mg
- Fat 0.0141097135379218 g
- Fiber 0.0901124980701813 g
- Protein 0.0830751822727139 g
- Saturated Fat 0.00292477083323612 g
- Serving Size 1 1 Serving (59g)
- Sodium 654.356276041285 mg
- Sugar 0.264016069594481 g
- Trans Fat 0.00245597395781767 g
- Calories 2 calories
Step-by-step
- Add all of the ingredients to your Instant Pot Pressure cooker.
- Put the lid on and make sure the vent valve is in the SEALING position.
- Using the display panel select the MANUAL/PRESSURE COOK button, use the +/- buttons to set the pot for 4 minutes.
- When the time is up open the vent valve and quickly release the pressure.
- Remove liner and let it cool. The noodles will absorb more water and it will become thicker, like a gravy.
- Enjoy!
Full-fat coconut milk provides the essential emulsion needed to coat chickpea pasta when pressure cooking without dairy. Starch released from the legumes during rapid boiling thickens the liquid into a clinging sauce rather than a watery broth. Managing moisture ratios inside a sealed chamber requires specific parameters to prevent scorching.
- Set the pressure cooker to manual high pressure for exactly 4 minutes to prevent chickpea-based noodles from disintegrating.
- Perform an immediate quick release of the steam valve to stop the cooking process the moment the timer sounds.
- Allow the inner pot to rest off the heating element for 5 minutes so the starches can fully set the sauce.
- Substitute regular wheat pasta at a 1:1 ratio, though cooking times may require slight adjustments depending on thickness.
- Store leftover portions in an airtight glass container in the refrigerator for up to 3 days.
High-fat canned milks resist breaking down under pressure better than light or cartoned plant alternatives. Excess stirring after depressurization damages the softened legume structures, leading to a pasty texture.
