Pressure Cooker Vegan Pasta
20 min4
One-pot pressure cooker pasta simmered directly in a savory tomato-soy broth with sautéed vegetables.
| prepHeat pressure cooker until indicator shows HOT (Instant Pot: Sauté More) | ||||||
| 454 g penne pasta | Sauté onion & shallot in olive oil, season | Add garlic, stir until fragrant | Add mushrooms, zucchini, oregano & basil | Deglaze with sherry, add stock, water & sauces | Add pasta & tomato paste, pressure cook 4 min | Quick release, rest 5 min, serve |
| 1 small onion, sliced | ||||||
| 1 small shallot, diced (optional) | ||||||
| 3 cloves garlic, minced | ||||||
| 12 white mushrooms, sliced | ||||||
| 1 zucchini squash, thickly sliced | ||||||
| A dash sherry wine | ||||||
| A pinch dried oregano | ||||||
| A pinch dried basil | ||||||
| Kosher salt and black pepper to taste | ||||||
| Olive oil | ||||||
| 240 ml unsalted chicken stock or vegetable stock + 475 ml water | ||||||
| 156 ml can tomato paste | ||||||
| 2 tablespoons regular soy sauce | ||||||
| 1 tablespoon Worcestershire sauce (omit if vegetarian/vegan) | ||||||
| 1 tablespoon fish sauce (omit if vegetarian/vegan) | ||||||
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