Hearty Instant Pot Pasta and Vegetable Meatless Sauce
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Created at: January 16, 2025
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Total Time:
25 minutes
Difficulty:
Easy
Recipe Description
A comforting, plant-based one-pot meal featuring tender pasta and a flavorful lentil and mushroom "meat" sauce. Packed with protein, fiber, and bold Italian-inspired flavors, this dish is perfect for weeknight dinners.
Healthy Swaps
- Use red lentil pasta or buckwheat noodles for another gluten-free option.
- Replace lentils with black beans or chickpeas for variety.
Nutritional Highlights
- Lentils: A plant-based protein high in fiber to support digestive health.
- Mushrooms: Rich in antioxidants and provide a "meaty" texture.
- Tomatoes: Packed with lycopene, an antioxidant that promotes heart health.
Ingredients
- baby portobello mushrooms - 16 ounces of baby portobello mushrooms
⌞(finely chopped)
- bay leaf - 1 bay leaf
- crushed red pepper flakes - ¼ teaspoons of crushed red pepper flakes
- dried basil - 1 tablespoon of dried basil
- dried green lentils - ¾ cups of dried green lentils
- dried parsley - 1 tablespoon of dried parsley
- extra virgin olive oil - 2 tablespoons of extra virgin olive oil
- filtered water - 4 cups of filtered water
- fresh basil - 2 ounces of fresh basil
⌞(chopped)
- fresh parsley - 2 ounces of fresh parsley
⌞(chopped)
- garlic clove - 4 garlic cloves
⌞(minced)
- gluten-free pasta - 8 ounces of gluten-free pasta
- honey - 1 teaspoon of honey
- pink salt - 1 teaspoon of pink salt
- shallot - 1 shallot
⌞(minced)
- sherry vinegar - ¼ cups of sherry vinegar
- tomato paste - 6 ounces of tomato paste
- tomato sauce - 28 ounces of tomato sauce
Adjust Servings
Currently serving: 4
Quick Adjust Servings:
Links are to trusted brands we use, some of which may be affiliate links. Feel free to substitute, but always check labels for hidden gluten, soy, dairy, or other allergens.
Nutrition Information
Calories:
530.5
Protein:
29.2g
Total Fat:
12.2g
Carbohydrates:
90.8g
Servings:
4
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Recipe Steps
Step 1
Soak [ungrouped](dried green lentils) for at least one hour or overnight. Drain and rinse.
Step 2
Set the Instant Pot to sauté on HIGH. When hot, add [ungrouped](extra virgin olive oil) and finely chopped [ungrouped](baby portobello mushrooms). Sauté for 2–4 minutes until slightly softened.
Step 3
Pour in the [ungrouped](sherry vinegar) and scrape the bottom of the pot to deglaze. Add [ungrouped](filtered water) and stir. Add the [ungrouped](gluten-free pasta), pressing lightly to submerge (do not stir). Pour [ungrouped](tomato sauce) over the top and add [ungrouped](bay leaf) without stirring.
Step 4
Press "Cancel" on the Instant Pot. Close the lid and set the valve to "Sealing." Set to HIGH pressure for 3 minutes. Allow 3 minutes of natural pressure release, then perform a quick release.
Step 5
Open the lid and stir the contents. Remove the bay leaf(s) and fold in [ungrouped](fresh parsley) and [ungrouped](fresh basil). Serve immediately and enjoy!
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