Instant Pot penne pasta
Are you looking for a quick pasta recipe that you can make from scratch without using any store-bought tomato sauce at home? Then make this vegan Instant Pot penne pasta today and enjoy it for any meal.
I used penne pasta
(Half cup for grinding tomato sauce)
medium sized tomatoes
red bell pepper
around ¼ cup chopped
salt to taste
Wash and pat dry tomatoes, red bell pepper. Apply few drops of oil to them and roast them on an open flame.
Once these are cooled down a bit, peel the skin of the peppers and tomatoes.
Add these peeled tomatoes, bell pepper, chopped carrots to the mixer grinder.
Now grind these ingredients into a smooth paste using a half cup of water. This will yield around 2 cups of tomato sauce.
Now start an instant pot in sauté mode.
Once it is hot, add a teaspoon of oil, chopped garlic, chopped onion, dried thyme, and oregano. You can add fresh herbs if you have them.
Let these ingredients fry for a couple of minutes.
Now add the tomato bell pepper sauce and a cup of water.
Add pepper powder, salt, pasta and mix it well.
At this stage, you can taste the water and adjust salt accordingly. Water should taste a little salty.
Mix it well and make sure that pasta is submerged completely.
Cancel the sauté mode, close the instant pot with the lid and seal it.
Now select manual or pressure cook mode and pressure cook on high pressure for four minutes.
Once an instant pot beeps, wait for 5 minutes and do a pressure quick pressure release.
Open the instant pot and check the pasta for doneness.
The pasta will be al dente, and if you like it to be softer, you can pressure cook for five minutes or do a quick pressure release after 10 minutes of cooking.
Now add nutritional yeast, cashew cream and mix it once, and the tomato penne pasta is ready to serve!
For every 1 cup of pasta, I use 1 cup of water and half a cup of cooked tomato-based sauce.