Instant Pot Veggies Tahini Pasta

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Instant Pot Veggies Tahini Pasta

Instant Pot Veggies Tahini Pasta

Hello friends!

I’m on a mission to make full use of my Instant Pot this summer – which led me to experiment with this easy, dump-it-all-and-forget-about-it pasta. It came out DELICIOUS!

As always, I’ve used simple and easy-to-procure ingredients to make this dish. The only exception is (maybe) Sweet Relish, which is not something everyone has in their pantry.

To make it a ‘wholesome’ meal (with protein), I added some sprouted brown lentil. It tastes funny when eaten raw, but once cooked you won’t even know it’s there.

Let’s go! 🙂

Instant Pot Veggies Tahini Pasta Recipe
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Instant Pot Veggies Tahini Pasta

Simple, Easy, Vegan Instant Pot Veggies Tahini Pasta Recipe
Pin Recipe
Course -Dinner, Lunch
Cuisine -American, Italian
Keyword -instant pot, pasta
Prep Time -10 minutes
Cook Time -2 minutes
Total Time -12 minutes
Servings -3 people
Calories -754kcal
Author -Veganbell

Recipe Video

Ingredients

  • 2 cups chopped cabbage
  • 1 cup sliced green beans
  • 1 cup chopped bell peppers
  • 1 cup sprouted brown lentils (see NOTES to prepare how)
  • 1 teaspoon salt (or adjust to taste)
  • 1/2 teaspoon pepper
  • 1 tablespoon dried mixed herbs
  • 1 tablespoon garlic granules (or use 3 large garlic cloves - chopped)
  • 1 cup tomato puree
  • 1/4 cup hot and sweet relish
  • 3 cups water
  • 2 cups fusilli pasta
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons nutritional yeast
  • 1/4 cup tahini

Instructions

  • Add all the ingredients (except tahini and nutritional yeast) to your Instant Pot. Using a spatula, gently press and make sure everything is nicely submersed in the water.
  • Cover the lid and seal the valve. Select 'Pressure Cook' and set the timer to 2 minutes - High Pressure, High Heat.
  • Once the timer goes off, do a quick pressure release. Uncover and give everything a nice mix.
  • Add nutritional yeast + tahini and mix well.
  • Veggies Tahini Pasta is ready! Transfer to serving bowl(s) and enjoy while it's still hot.

Notes

  1. During my experiment, I found that different brands of Pasta (of the same type - Fusilli) cooked differently. One brand was perfectly cooked and had a biteable texture when cooked for 2 minutes...while the other felt a bit under-cooked when cooked for the same 2 minutes.
    So do consider this fact when you're cooking for the first time.
  2. To prepare 1 cup sprouted lentils: Rinse 1/2 cup brown lentils and soak for at least 8 hours or overnight. Once soaked, rinse + drain, and transfer to a sprouting jar/container. Invert the jar over a bowl at an angle so that the lentils will drain while still allowing air to circulate. Rinse and drain 2-3 times a day until sprout tails appear.
    Taste sprouts daily - stop rinsing and draining when sprouts have reached desired length and flavor.
  3. If you don't want to sprout and use the lentils directly, just rinse & soak 1/2 cup of brown lentil for 8 hours. Rinse and drain and use it in place of sprouted lentils.

Nutrition

Sodium: 1005 mg | Calcium: 162 mg | Vitamin C: 98 mg | Vitamin A: 2616 IU | Sugar: 17 g | Fiber: 30 g | Potassium: 1650 mg | Calories: 754 kcal | Monounsaturated Fat: 15 g | Polyunsaturated Fat: 7 g | Saturated Fat: 4 g | Fat: 27 g | Protein: 33 g | Carbohydrates: 102 g | Iron: 10 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this Instant Pot Veggies Tahini Pasta recipe, check out this delicious Vegan Shoyu Ramen recipe I posted earlier.

If you enjoy reading and cooking from Veganbell, check out VeggieKins’ incredible Vegan Japanese Omelette recipe.

If you’d like to support me (thank you!), do check out my Indian Vegan Cookbook or my just-launched XXL-Sized Blank Vegan Recipe Notebook. You can write/document 120 of your favorite vegan recipes in it.

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Hi, I'm Neelam. Welcome to Veganbell.
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2 Responses

  1. I have a question about your comment:
    “If you don’t want to sprout and use the lentils directly, just rinse & soak 1/2 cup of brown lentil for 8 hours. Rinse and drain and use it in place of sprouted lentils.”
    Is that a typo? Do you REALLY cook the lentils for 8 hours?!

    1. Veganbell says:

      Hi, good morning! That is not a typo. I’ve written (and so have you) ‘rinse & soak’ for 8 hours…not ‘cook’.

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