I’ve been getting so many requests to create more Instant Pot recipes since we published the Instant Pot Taco Meat post. Of course, I have been working on more recipes for all of you Instant Pot lovers. This one is a great place to start because it is fool-proof. Penne pasta paired with a simple, yet delicious mushroom sauce.
So many of us shy away from eating/creating meals that are completely vegan because we think they lack flavor. But, I very much enjoy creating vegan meals and recipes. Personally, I have been eating completely vegan twice a week now. I am not doing for a political or highly moral reason. I continue to choose more vegan meals because of the way doing so makes me feel. However, it also challenges me in the kitchen. I am expanding my palate and trying new ingredients, spices and flavors.
That is also what is so appealing about living a healthier life. I am able to get out of my comfort zone and be forced to expand and experience new ways of preparing different recipes. By allowing yourself to experience more in the kitchen, you begin to enjoy the cooking process. You are not just cooking as a chore. You are cooking with a purpose (I really think that should be our motto.
INSTANT POT PENNE IN CREAMY MUSHROOM SAUCE
VEGAN II GLUTEN-FREE
Today, I will be using my favorite pasta as of late; The Banza Chickpea pasta. Pasta that satisfies all of your pasta cravings, but it is made from chickpeas. With twice the amount of protein and fiber but half the carbs as regular pasta, The Banza pasta is the pasta that loves you back. I urge you to give it a try and I promise you won’t be disappointed.
Now, you can certainly add your choice of meat if you like. For example, stir in pieces of seared or grilled chicken breasts when the pasta is done. Or, add raw shrimp to the instant pot after adding the coconut milk and pasta and follow the rest of the instructions to finish the recipe.
Let’s get cooking
Let’s get cooking
Instant Pot Penne in Creamy Mushroom Sauce
Chickpea penne pasta cooked in the instant pot with onions, peppers, mushrooms and coconut milk.
Chickpea penne pasta cooked in the instant pot with onions, peppers, mushrooms and coconut milk.
Prep Time:8 mins
Cook Time:12 mins
Total Time:20 mins
Yields:4 Serves
1X
2X
3X
Ingredients
-
2
tbsp. avocado oil
-
1
bell pepper (diced)
-
1
onion (diced)
-
salt and pepper
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2
garlic cloves (finely minced)
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2
cups sliced portobello mushrooms
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1/4
tsp. coriander
-
1/2
tsp. chili powder
-
1/2
tsp. Korean pepper flakes
-
1/2
tsp. smoked paprika
-
pinch of nutmeg
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1/4
cup vegetable broth
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13.5â ounce can organic coconut milk
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8â ounce chickpea penne (brown rice pasta would also work well)
-
1/2
tsp. sea salt
Instructions
- To begin, set your instant pot to “sauté” and press the “adjust” button to set the temperature to “normal” (medium-high heat). Wait for the instant pot to read “HOT” then add the avocado oil, bell pepper, and onion and sauté for about 3 minutes (season with a little salt and pepper). Then, stir in the garlic and mushrooms and sauté for about a minute. Now, stir in coriander, chili powder, pepper flakes, paprika and nutmeg and continue to sauté for another minute. Then, add vegetable broth and stir to deglaze the bottom of the instant pot. To finish, stir in coconut milk, dry uncooked pasta, and season with the 1/2 teaspoon of salt. Cover the instant pot and select the “manual” setting. Press the – button to adjust the cook time to 6 minutes.
- When the time is up, let sit for 5 minutes (which is known as a natural release). Then, manually release the rest of the steam by opening the valve on the lid of the instant pot. Now, remove the lid, stir and taste. Season with more salt and pepper if necessary.
- Serve with radish micros greens and raw hemp seeds.
Thank you, thank you, thank you. This is now on the books as one of our ten recipes! So delicious! I am GF so I used DeLallo GF penne which held up beautifully in the IP. Who knew you could cook pasta in the IP? We are thinking of adding sautéed sausage or pieces of skinless, boneless chicken thighs because we’re not vegetarians. We would add them at the beginning with the onions and peppers. Even if we never try that, this is ONE AMAZING RECIPE!
Thank you Chris! I love it when readers find recipes they add to their dinner rotation. I am so happy you enjoyed it. I love that sausage or chicken idea. I think I’m gonna try that!
These enchiladas are absolutely delicious!! The sauce is so creamy and flavorful. I can’t wait to make again!
Every recipe I’ve found on this website has been incredible!
I don’t have an InstaPot 🙁 Would you suggest a regular crock pot, or even boiling the noodles separately and adding/mixing later? Looks delicious!
I don’t have an instapot…any recommendation on making this with either a crock pot, or even just boiling the noodles separately and adding/mixing together? Looks delicious!
Absolutely! I would totally recommend making the sauce on the stove top, let the sauce thicken a bit, cook the pasta seperately and then add it to the sauce:). definitely let me know how it turns out love.
would I adjust amount of veg broth if using 16 oz of pasta? thanks!
Exactly you would double it.
Can you use regular semolina pasta?
Absolutely! That should work just fine! I haven’t tried it though, so I would love to hear how it turns out! If you can share it here, I’m sure it’ll help someone else. Thank you so much!
Loved this recepie ! I just added some spinach and ground beef to the pasta . Creamy and delicious !
Yay!! This makes me so happy!! Thank you so much for sharing doll!
My family loved this—including my 10 year old! I used brown rice pasta and left out the oil. Added a few large handfuls of spinach at the end, and kept warm until wilted. A definite keeper that we’ll be adding to our dinner rotation. Thank You—please add more of these IP pasta wonders!
This was wonderful! Recently started a gluten free, dairy free diet to help with a newly diagnosed auto-immune disorder. Foodie daughter saw this and shared with me. She has yet to make it.. my meat and potato, cheese and wheat loving husband loved this. Had seconds and didn’t even take the Parmesan from the fridge!!
Oh, that makes me so happy Cathy! Thank you so much for sharing! And I am so sorry to hear about your diagnosis. But, we are here for ya. I will definitely keep you in mind and develop more recipes like this one. Thank you for stopping by.