INSTANT POT Vegetarian Pasta Recipe│INSTANT POT PASTA For Lunch → Healthy Recipes You Will Love

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Set the Instant Pot to sauté on high.

Add 1 can of drained and rinsed chickpeas and toast them with a little salt and pepper.

Remove the chickpeas from the pot once toasted.

Add chopped portobello mushrooms to the pot and cook down with salt and pepper and a spritz of olive oil.

Add chopped asparagus and season with salt and pepper, cooking until desired doneness.

Pour in dry white wine to deglaze the pot and bring to a gentle simmer.

Add bonza rigatoni pasta, chopped sun-dried tomatoes, and half of the cherry tomatoes.

Season with salt, black pepper, and parsley, then add enough water to submerge everything.

Press down the pasta slightly to ensure it's under the water, then seal the lid.

Cook on high pressure for 3 minutes, then allow 3 minutes of natural pressure release before performing a quick release.

Open the lid and add fresh spinach, reserved cherry tomatoes, chickpeas, asparagus, mushrooms, and fresh basil.

Finish with feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens