Creamy Vegan Tuscan Pasta (Instant Pot)
Mar 14, 2025
Before We Dive Into This Delicious Recipe…
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Now, let’s get into the details of this incredible recipe! π±
Creamy Vegan Tuscan Pasta (Instant Pot)
A rich, flavorful, and creamy pasta dish that’s completely vegan yet satisfying enough for meat eaters! Made easily in the Instant Pot for a quick and delicious meal.
Ingredients
Pasta
- 1 (16 oz) box penne or rigatoni
- 3 ½ cups water
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon salt (optional)
- ½ cup sun-dried tomatoes chopped (add after pasta is cooked)
Creamy Sauce
- 1 (14 oz) block firm tofu
- ½ cup water or unflavored plant milk
- ¼ cup nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon veggie bullion
- 1 teaspoon salt
- ½ teaspoon black pepper, to taste
Finishing Touches
- 2 cups baby spinach or chopped kale
- 1 cup fresh basil (optional)
Instructions
- Cook the Pasta
- Add the sun-dried tomatoes, dried basil, oregano, garlic powder, red pepper flakes (if using), and pasta to the Instant Pot.
- Pour in the vegetable broth, ensuring the pasta is mostly submerged.
- Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook for 4 minutes.
- Prepare the Sauce
- While the pasta cooks, blend the tofu, water, nutritional yeast, lemon juice, and salt until smooth and creamy. Set aside.
- Release Pressure & Finish the Dish
- Once the cooking time is up, quick release the pressure by turning the valve to Venting. Open the lid carefully.
- Stir in the baby spinach (optional fresh basil too). The heat will naturally wilt the greens. Let the pasta sit for 2–3 minutes to allow the spinach to wilt. The add in the creamy sauce and mix together so the flavors can meld.
- Serve & Enjoy
- Adjust seasoning with salt and black pepper to taste. Serve warm and enjoy!
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to loosen the sauce.
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