Pressure Cooker Vegan Pasta
Recipe by Amy + Jacky | PressureCookRecipes.com
Make this Easy Pressure Cooker Vegan Pasta in 30 mins! Comforting vegan pasta bursting with flavors. Great quick & easy dinner!
Ingredients
- 1 pound (454g) penne pasta
- 1 small onion , sliced
- 1 small shallot , diced (optional)
- 3 cloves garlic , minced
- 12 white mushrooms , sliced
- 1 zucchini squash , thickly sliced
- A dash sherry wine
- A pinch dried oregano
- A pinch dried basil
- Kosher salt and black pepper to taste
- Olive oil
Pasta Sauce:
- 1 cup unsalted chicken stock or vegetable stock + 2 cups water
- 5.5 fl oz can (156ml) tomato paste
- 2 tablespoons regular soy sauce
- 1 tablespoon Worcestershire sauce (omit if vegetarian/vegan)
- 1 tablespoon fish sauce (omit if vegetarian/vegan)
Equipment
Instructions
- Prepare Pressure Cooker: Heat up pressure cooker (Instant Pot: press Sauté button, Adjust button to Sauté More function). Ensure your pot is as hot as it can be before adding any ingredients (Instant Pot: wait until indicator says HOT).*Pro Tip: If you prefer crunchy zucchini squash, sauté sliced zucchini squash with 1 tbsp olive oil and set aside.
- Sauté Onion, Garlic, and Shallot (Flavor Enhancement Step): Add 1 tbsp olive oil. Ensure to coat the oil over whole bottom of the pot. Add minced shallot and sliced onion, then sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned. Add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, a pinch of dried oregano, a pinch of dried basil, and sliced zucchini squash (omit zucchini squash if you already sauteed them) and cook for another minute. Taste and adjust if necessary.
- Deglaze and Create Pasta Sauce: Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Mix 1 cup unsalted chicken stock (or vegetable stock), 2 cups of water, 2 tbsp regular soy sauce, 1 tbsp fish sauce, and 1 tbsp Worcestershire sauce in the pot.
- Pressure Cook Pasta: Pour Penne in the sauce. Place 156ml tomato paste on top of the pasta and mix (See Notes). Test seasoning and adjust. Ensure all Penne are completely submerged in the sauce. Pressure cook at High Pressure for 4 minutes. Turn off the heat and wait 5 minutes before Quick Release.
- Serve: Taste pasta, if you find them too hard, close lid and let the leftover heat cook them until desired doneness. If you have set aside some crunchy zucchini squash, now is the time to mix them in and serve immediately. Add freshly grated Parmesan cheese to take it up a level. Enjoy~
Video
Notes
Dump-and-Go Option: you can dump in all the ingredients together for a fast and easy one pot meal. However, the flavor will take a hit. Make sure to add the Penne Rigate and tomato paste last and start the cooking cycle immediately.
Mixing Tomato Paste: Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. However, avoid mixing the tomato paste in if you are afraid of scorching.
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Nutrition
Calories: 507kcal | Carbohydrates: 101g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Sodium: 1239mg | Potassium: 1134mg | Fiber: 7g | Sugar: 12g | Vitamin A: 693IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 4mg