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Instant Pot Vegan Tuscan Spinach Rigatoni

Instant Pot Vegan Tuscan Spinach Rigatoni


  • Author: Sanchita Dey
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes Including NPR
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Diet: Vegan

Description

My one-pot pasta with spinach and sun-dried tomatoes has a lot going for it! It’s packed with flavor, packed with nutrition, and so easy to make! It’s an easy weeknight dinner that’s perfect for busy weekends.


Ingredients

Scale
  • 250 grams – Spinach leaves chopped
  • 500 grams – Rigatoni wheat pasta
  • 1/2 cup – Sun-dried tomato
  • 2 medium – Onion chopped
  • 2 tbsp – Olive oil
  • 2 tbsp – Garlic chopped
  • 1 tbsp – Black pepper powder
  • Water as required
  • 1/2 cup – Vegan cheese
  • 1/2 tsp – Oregano
  • 1/2 tsp – Red chilly flakes
  • Salt to taste

For Cashew Paste :

  • 1/2 cup – Cashew ( soaked)
  • 3/4 cup – Vegetable broth
  • 1/2 – Lemon
  • 2 tbsp – Nutritional yeast

Instructions

  1. Soak cashews in lukewarm water for 15 minutes. In a bowl take soaked cashews. Add vegetable broth, nutritional yeast, squeeze out the half lemon juice. Make a smooth paste into a blender.
  2. Turn on saute mode for 25 minutes. Hot mode started. Add olive oil, garlic chopped. Stir well till the raw smell goes away.
  3. Add onion chopped. Stir well for two minutes.
  4. Add sun-dried tomatoes, keep stirring for 2 minutes.
  5. Add all the cashew paste. Keep stirring. Add 1 cup water, black pepper powder. rigatoni pasta. Mix well.
  6. Add 2 cups of water. Add salt according to taste. Mix well.
  7. Close the lid. Press cancel. Pressure cook for 5 minutes. Turn the valve into sealing. Once done press cancel.
  8. After 10 minutes turn on venting for natural release. Let the pressure release completely and the red plug goes down.
  9. Open the lid. Add chopped spinach leaves. Turn on the sauteed mode. Mix everything together. Add oregano, red chilly flakes.
  10. Add vegan cream cheese or normal grated cheese. Mix everything nicely.
  11. Press cancel. Vegan rigatoni pasta is ready to be served.

Notes

  • You can deglaze your Instant Pot after sauteing the onions to prevent the rigatoni from sticking to it.
  • The nutritional yeast can be substituted with parmesan if you cannot find it (vegans can use vegan parmesan).
  • If you do not wish to blanch spinach in the same pot as the rigatoni, you can do it separately and then add it to the dish after.
  • Any vegetable you like can be used in this recipe.
  • A gluten-free version is easy to prepare by swapping the wheat rigatoni for a gluten-free variety.
  • Category: Main Course
  • Method: Instant-Pot
  • Cuisine: American, Italian

Nutrition

  • Serving Size: 4 people
  • Calories: 469 Kcal
  • Sugar: 10g
  • Sodium: 858mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 86g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 0g

Keywords: instant pot, spinach rigatoni, rigatoni