Pressure Cooker Vegan Pasta
User Reviews
5
Pressure Cooker Vegan Pasta
Description
Pressure Cooker Vegan Pasta blends penne pasta with a medley of vegetables including sliced onion, shallot, mushrooms, and zucchini. The ingredients are sautéed to develop depth before pressure cooking with a sauce made from tomato paste, soy sauce, and vegetable stock, resulting in a well-seasoned, unified dish. Optional sherry wine adds a subtle acidity during deglazing.
The pressure cooker technique ensures the pasta absorbs flavors and cooks evenly alongside the vegetables. Aromatic herbs like oregano and basil complement the umami-rich components from soy and tomato paste. The texture is tender, with mushrooms and zucchini contributing soft but distinct vegetable bites.
This vegan pasta works as a wholesome main course using pantry staples and fresh vegetables. It requires minimal cleanup due to the one-pot method and can be made with a quicker dump-and-go approach if desired, trading some flavor depth for convenience.
The recipe notes mention that tomato paste should be added last to avoid scorching and that combining tomato paste with liquid in pressure cooking is safe. Ingredient substitutions or adjustments can be made easily in the sautéing step for preferred vegetable combinations.
Ingredients
- 1 pound (454g) penne pasta
- 1 onion sliced, small
- 1 shallot diced (optional, small
- 3 cloves garlic , minced
- 12 white mushrooms , sliced
- 1 zucchini thickly sliced
- A dash sherry wine
- A pinch oregano dried
- A pinch basil dried
- salt Kosher, to taste
- black pepper Kosher, to taste
- olive oil
Pasta Sauce:
- 1 cup chicken stock unsalted or vegetable stock plus 2 cups water
- 5.5 fl oz can (156ml) tomato paste
- 2 tablespoons soy sauce regular
- 1 tablespoon Worcestershire sauce (omit if vegetarian/vegan)
- 1 tablespoon fish sauce (omit if vegetarian/vegan)
Instructions
- Prepare Pressure Cooker: Heat up pressure cooker (Instant Pot: press Sauté button, Adjust button to Sauté More function). Ensure your pot is as hot as it can be before adding any ingredients (Instant Pot: wait until indicator says HOT).*Pro Tip: If you prefer crunchy zucchini squash, sauté sliced zucchini squash with 1 tbsp olive oil and set aside.
- Sauté Onion, Garlic, and Shallot (Flavor Enhancement Step): Add 1 tbsp olive oil. Ensure to coat the oil over whole bottom of the pot. Add minced shallot and sliced onion, then sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned. Add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, a pinch of dried oregano, a pinch of dried basil, and sliced zucchini squash (omit zucchini squash if you already sauteed them) and cook for another minute. Taste and adjust if necessary.
- Deglaze and Create Pasta Sauce: Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Mix 1 cup unsalted chicken stock (or vegetable stock), 2 cups of water, 2 tbsp regular soy sauce, 1 tbsp fish sauce, and 1 tbsp Worcestershire sauce in the pot.
- Pressure Cook Pasta: Pour Penne in the sauce. Place 156ml tomato paste on top of the pasta and mix (See Notes). Test seasoning and adjust. Ensure all Penne are completely submerged in the sauce. Pressure cook at High Pressure for 4 minutes. Turn off the heat and wait 5 minutes before Quick Release.
- Serve: Taste pasta, if you find them too hard, close lid and let the leftover heat cook them until desired doneness. If you have set aside some crunchy zucchini squash, now is the time to mix them in and serve immediately. Add freshly grated Parmesan cheese to take it up a level. Enjoy~
Notes
- For faster preparation, all ingredients can be added together before cooking, though flavor may be less developed.
- Add penne pasta and tomato paste last before starting the cooking cycle to prevent scorching.
- Mixing tomato paste with 3 cups of liquid before cooking avoids burning issues.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 101g | 34% |
| Protein | 22g | 44% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1239mg | 52% |
| Potassium | 1134mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 21mg | 23% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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