Instant Pot Pumpkin Pasta Recipe
This is a creamy, one-pot, vegan pumpkin sauce pasta casserole. Learn how to make pumpkin pasta in an instant pot.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 708kcal
- 200- gram penne pasta
- 4 tablespoon olive oil
- 1 Cup pumpkin puree
- ½ Cup finely chopped onion
- 1 tablespoon finely chopped garlic
- ¼ Cup pizza/pasta sauce (see recipe here)
- 1 Cup coconut milk
- 1 Cup vegetable stock
- Salt to taste
- 1 teaspoon oregano or thyme
Set the SAUTE Mode of IP for 5 minutes. Once the pot sets the timer, add olive oil, finely chopped garlic, and onion. Saute for 10 – 20 seconds to release the aroma of garlic.
Next, add pumpkin puree, tomato sauce, salt, seasoning, and stir to mix.
Add coconut milk, vegetable stock, and uncooked pasta. Stir to combine. Taste, the liquid and add more seasoning or salt if required.
Close the lid of IP. Set pressure valve to sealing position. Set PRESSURE Cook mode for 5 minutes. After the set time, release the steam manually, and open the lid. Check pasta for doneness.
Add fresh herbs, stir to combine, and pumpkin pasta is ready to serve.
Serve instant pot pumpkin pasta with toasted bread slices and a salad.
- Taste the canned pumpkin puree and then add salt in the pasta accordingly. Don't forget to check the label of canned puree to make sure it's vegan and gluten-free
- Do not use pumpkin pie filling instead of puree.
- In 5 minutes Pressure Cook mode you will get the al dente pasta. If you like to cook it slightly more, set the time 6 - 8 minutes.
- If the pasta is less saucy/creamy for your liking add ¼ Cup thick coconut cream in the end.
- In place of coconut milk, you can use almond milk or cashew milk as well.
Calories: 708kcal | Carbohydrates: 53g | Protein: 11g | Fat: 54g | Saturated Fat: 26g | Sodium: 655mg | Potassium: 705mg | Fiber: 7g | Sugar: 9g | Vitamin A: 19448IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 8mg