Chickpea penne pasta cooked in the instant pot with onions, peppers, mushrooms and coconut milk.
2 tbsp. avocado oil
1 bell pepper (diced)
1 onion (diced)
salt and pepper
2 garlic cloves (finely minced)
2 cups sliced portobello mushrooms
1/4 tsp. coriander
1/2 tsp. chili powder
1/2 tsp. Korean pepper flakes
1/2 tsp. smoked paprika
pinch of nutmeg
1/4 cup vegetable broth
13.5– ounce can organic coconut milk
8– ounce chickpea penne (brown rice pasta would also work well)
1/2 tsp. sea salt
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.
Keywords: Instant pot penne, vegan pasta