Tender pieces of penne in tomato basil cream sauce cooks up like a dream in your Instant Pot! This vegan Instant Pot Pasta recipe is bursting with flavor!
Author Becky Striepe
For the Pasta
28ouncecan chopped tomatoes
6ouncesbaby spinach(or other quick-wilting greens - about 5 cups)
salt, pepper, & nutritional yeast(to taste)
For the Pesto Cashew Cream
1cupcashews (soaked in hot water for 10-15 minutes, then drained)
½cupwater (NOT the soaking water)
¼cupfresh basil leavesminced
Make the Pasta
Put all of the pasta ingredients -- except the salt pepper, and nutritional yeast -- into your Instant Pot, and stir to combine. Cook at high pressure for 5 minutes, then do a quick release. (TIP: Throw a kitchen towel over the release valve, because Instant Pot Pasta can cause the valve to spurt a lot.)
While the pasta is cooking, make the Pesto Cashew Cream (instructions below).
Add the spinach to the pot, stirring it into the hot sauce, until it wilts completely. If it is having a tough time wilting, you can hit the pot's Saute button to warm things back up. If you do turn on the Saute function, hit Cancel after the spinach wilts into the sauce. This should only take a few minutes.
Stir in the Pesto Cashew Cream, then season the pot with salt, black pepper, and nutritional yeast, to taste.
Make the Pesto Cashew Cream
Combine all of the cashew cream ingredients -- except the basil -- in your blender, and puree until smooth. Stir in the basil.
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Course Main Course
Keyword instant pot pasta, vegan instant pot pasta
Creamy vegan Instant Pot pasta from Glue & Glitter, https://www.glueandglitter.com/vegan-instant-pot-pasta/