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.
Servings: 2
Calories: 708kcal
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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