Name: Instant Pot Spinach Mushroom Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 -8 servings
Ingredients: 12 oz gluten free penne pasta; 4 cups water for pasta; 1/4 cup olive oil; 1 cup chopped onions; 6 cloves fresh garlic (minced); 4 cups fresh spinach; 6 Roma tomatoes (chopped); 2 cups cooked white beans; 2 cups fresh mushrooms (sliced); 1 tbsp red pepper flakes; 1 tbsp Italian seasoning; 1 tbsp sea salt; 2 sprigs of fresh basil for garnish; 2 tbsp vegan parmesan for topping

Instant Pot Spinach Mushroom Pasta really is instant….like the pasta is cooked in four minutes, and the remaining ingredients are sauteed in ten-fifteen minutes. The longest chore you have is chopping! A simple recipe with only farm fresh ingredients, is ready to serve in thirty minutes. If you are not cooking in an Instant Pot, cook pasta according to package directions, and saute remaining ingredients according to recipe below. Vegan, gluten free and dairy free.

Tools Of The Trade Used In This Recipe:

I made this recipe in the Instant Pot 6 Quart Pressure Cooker. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!

5 from 1 vote

Instant Pot Spinach Mushroom Pasta

So easy and yet, so delicious, this Spinach Mushroom Pasta prepared in the Instant Pot is ready in no time. It will be one of your favorites! Vegan, gluten free, dairy free

Course Main Course

Diet Category American

Keyword instantpot, mushroom, pasta, spinach

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6 -8 servings

Calories 340 kcal

Author greenschemetv

Ingredients

Pasta

12 oz gluten free penne pasta
4 cups water for pasta

Vegetables

1/4 cup olive oil
1 cup chopped onions
6 cloves fresh garlic minced
4 cups fresh spinach
6 Roma tomatoes chopped
2 cups cooked white beans
2 cups fresh mushrooms sliced
1 tbsp red pepper flakes
1 tbsp Italian seasoning
1 tbsp sea salt
2 sprigs of fresh basil for garnish
2 tbsp vegan parmesan for topping

Instructions

Pasta

Add pasta to Instant Pot with 4 cups of water
Set Instant Pot to High Pressure for 4 minutes
(Instant Pot will warm up and then begin cooking)
When complete, release pressure, QR, carefully with towel
Remove inner pot with potholders and pour pasta into strainer
Rinse with cold water. Set aside.

Vegetables

Rinse pot, return to cooker and set to saute.
Add olive oil, onions, garlic, spinach, beans, mushrooms and spices.
Saute about 10 minutes.
Add chopped tomatoes.
Saute for an additional 5 minutes.
When tomatoes are tender, use hand blender to blend a small section of vegetable mix to make a sauce. Leave most vegetables intact.
Add pasta back into pot and stir well.
Serve. Garnish with fresh basil and vegan parmesan. 6-8 servings.

Nutrition Facts

Instant Pot Spinach Mushroom Pasta

Amount Per Serving (1 g)

Calories 340

* Percent Daily Values are based on a 2000 calorie diet.

Instant pot pasta and water — Add pasta and water to Instant Pot and cook on high pressure for four minutes.

Rinse cooked pasta — After pasta is cooked, use QPR, quick pressure release, to release steam. Drain in colander, and rinse with cold water

Saute vegetables in olive oil — Clean pot. Add mushrooms, onion, beans, garlic, olive oil in pot

Add spinach, spices — Add spinach and spices.

Set Instant Pot to Saute and saute until tender.

Add tomatoes. Saute. — Add tomatoes and saute. Using small hand blender, blend a small portion of tomatoes to create a sauce. (not pictured)

Instant Pot Spinach Mushroom Pasta — To serve, garnish with basil and vegan parmesan

Note on Instant Pot: I am not an expert on Instant Pot cooking, just trying to make it as useful as possible in my kitchen. Many do not recommend cooking pasta in the Instant Pot, as the gummy water can clog the vent. I did notice that somewhat, and cleared the vent immediately after pressure was released. In my experience, the lentil pasta caused less of a problem with clogging.

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