Pasta dishes

Note: pasta in the instant pot

Barilla recommends setting the instant pot to low pressure, halving the cooking time shown on the box, and rounding down.

Image credit: mind-full-mom

Pasta primavera

Ingredients

• 1 box bow tie pasta
• 1 bag frozen cauliflower
• 1 bag frozen spinach
• 1/4 cup capers
• shredded parmesan cheese to taste

Prep ahead of time

1. (optional) The night before, place cauliflower bag in refrigerator to defrost.
2. (optional) Cook pasta.

Directions

1. Start water boiling (and defrost cauliflower if not already defrosted.)
2. Cut any large cauliflower pieces to be no bigger than 1in x 1in.
3. In the cast iron skillet, cook cauliflower and spinach.
4. When water boils, add noodles.
5. When veggies are defrosted and tender, remove from heat and add capers.
6. When pasta is done cooking, drain.
7. Serve pasta topped with vegetables and shredded parmesan cheese to taste.

Assumption College Mad Maisley's Pasta

Ingredients

• 1 box rigatoni
• 1 onion, diced
• 1/4 cup diced pepperocinis
• 1 package veggie ham, diced
• 1 lb. fresh tomatoes
• 1 tsp. lemon juice
• 1/4 tsp. granulated sugar (optional)

Directions

1. Cook rigatoni.
2. Cut tops off tomatoes. Insert tomatoes into boiling water of rigatoni pot for 30-60 seconds.
3. Quarter tomatoes.
4. Add tomatoes to pot, mash with a potato masher, and boil gently for 5 minutes.
5. Saute onion
6. Mix lemon juice and sugar into tomatoes
7. Mix all ingredients together and serve.

For more info on crushed tomatoes, see http://www.food.com/recipe/crushed-tomatoes-canning-252833

Image credit: thevegan8

Vegan instant pot pasta with balsamic

Ingredients

• 1/2 packed cup (80g) finely diced red onion
• 2 tablespoons garlic powder
• 2 tablespoons Italian seasoning
• 1/2 teaspoon fine sea salt and 1/4 teaspoon ground pepper
• 3 cups (720g) tomato sauce
• 3 cups (720g) water (enough to cover pasta to 1/2 inch above pasta level)
• 1 tablespoon (15g) dark balsamic vinegar
• 1 1/2 tablespoons (30g) pure maple syrup or agave
• 4 cups (360g) protein plus penne

Instructions

1. Add the onion and a few tablespoons of water to the instant pot and turn to normal saute setting. Cook for 5-8 minutes, stirring often until the onions are tender and caramelize (turn warm brown). 
2. Turn off the saute mode. Add the garlic powder, Italian seasoning and salt/pepper and stir around for 30 seconds until fragrant. 
3. Add the tomato sauce, water, vinegar, syrup and pasta and stir well.
4. Cook on low pressure for half the cook time shown on the box minutes. Naturally pressure release for 5 minutes only.
5. Stir and let sit for 2 minutes uncovered in keep warm setting.
6. Garnish with fresh basil, sliced olives, and Lemon Parmesan cheese if desired.

Recipe from https://thevegan8.com/vegan-instant-pot-italian-pasta/#wprm-recipe-container-44251

Image credit: thespruceeats

Side dish (prep ahead): Fagioli

Ingredients
1.5 cups dried cranberry beans
1-2 cloves garlic
1-2 peppercorns
several leaves of fresh sage
2 tbsp. olive oil
salt and pepper to taste

Prep ahead of time

1. Soak beans overnight.

Directions

1. Drain beans in the morning, replace water, and cook beans, garlic, peppercorns, and sage on low for 7-9 hours.
2. Season with salt, pepper, and drizzle with olive oil.
3. Serve cool.

Inspired by https://www.thespruce.com/fagioli-italian-beans-2017640 and http://memoriediangelina.com/2013/01/10/pasta-e-fagioli/#.WU9Eq3Xyvog

To try

• Vegan instant pot pasta with balsamic -- looks excellent & easy. 
• Super-easy vegan lemon parmesan