Instant Pot Lentil Pasta With Kale Cauliflower Alfredo
Incredibly delicious cauliflower alfredo cooked in the Instant Pot in 3 minutes. When you add it to lentil pasta and kale, you have yummy dish, packed with fiber and protein.
Servings 10 cups
Calories 416kcal
Ingredients
Pasta
- 9.5 ounces box of green lentil penne pasta that is what I used, you can use any pasta that you like
- 4 cups water
Cauliflower Alfredo
- 5 cups minced cauliflower
- 1 tablespoon horseradish mustard
- 2 teaspoon sea salt
- ½ teaspoon pepper
- 2 tablespoon olive oil
- 2 cups almond or soy milk
- ¾ cup nutritional yeast
- 6 cloves of garlic about garlic. I use packaged, pre-peeled garlic and it is less potent. If you use fresh from the bulb garlic, you may want to adjust and use less garlic.
- Juice of 1 lemon
Kale
- 7 cups baby kale
Instructions
Pasta
- Cook pasta according to package directions.
- Drain pasta and run cold water on it to prevent sticking. Set aside.
Cauliflower Alfredo
- Add all alfredo ingredients to Instant Pot and cook on high pressure for 3 minutes. Quick release pressure.
- Using hand blender or high speed blender, blend alfredo sauce until it is smooth. Adjust salt and pepper to taste.
Kale
- Cook Kale 2 minutes in microwave. This will result in al-dente, crispy kale.
- Mix pasta and kale. Add alfredo sauce.
Notes
1. Remember that the Instant Pot takes 15-20 minutes to heat up before you can actually cook with it. Keep this in mind and start the heat up process while you are preparing your ingredients
2. About garlic. I use packaged, pre-peeled garlic and it is less potent. If you use fresh from the bulb garlic, you may want to adjust and use less garlic).
Nutrition
Serving: 1g | Calories: 416kcal