Instant Pot Spinach Mushroom Pasta
So easy and yet, so delicious, this Spinach Mushroom Pasta prepared in the Instant Pot is ready in no time. It will be one of your favorites! Vegan, gluten free, dairy free
Servings 6 -8 servings
Calories 340kcal
Ingredients
Pasta
- 12 oz gluten free penne pasta
- 4 cups water for pasta
Vegetables
- ΒΌ cup olive oil
- 1 cup chopped onions
- 6 cloves fresh garlic minced
- 4 cups spinach or greens
- 6 Roma tomatoes chopped
- 2 cups cooked white beans
- 2 cups fresh mushrooms sliced
- 1 tablespoon red pepper flakes
- 1 tablespoon Italian seasoning
- 1 tablespoon sea salt
- 2 sprigs of fresh basil for garnish
- 2 tablespoon vegan parmesan for topping
Instructions
Pasta
- Add pasta to Instant Pot with 4 cups of water
- Set Instant Pot to High Pressure for 4 minutes
- (Instant Pot will warm up and then begin cooking)
- When complete, release pressure, QR, carefully with towel
- Remove inner pot with potholders and pour pasta into strainer
- Rinse with cold water. Set aside.
Vegetables
- Rinse pot, return to cooker and set to saute.
- Add olive oil, onions, garlic, spinach, beans, mushrooms and spices.
- Saute about 10 minutes.
- Add chopped tomatoes.
- Saute for an additional 5 minutes.
- When tomatoes are tender, use hand blender to blend a small section of vegetable mix to make a sauce. Leave most vegetables intact.
- Add pasta back into pot and stir well.
- Serve. Garnish with fresh basil and vegan parmesan. 6-8 servings.