Ingredients

The following ingredients have 4 Servings
  • 1.5 tablespoons olive oil (22 ml)
  • 1 medium yellow onion (chopped)
  • 4-5 large garlic cloves (chopped)
  • 1 small yellow pepper (chopped, around 1/3 cup chopped pepper)
  • 1 small red pepper (chopped, around 1/3 cup chopped pepper)
  • 4 oz white mushrooms (sliced, around 8 mushrooms)
  • 1/2 cup green peas (frozen)
  • 2.5 tablespoons adobo sauce
  • 1.5 cups water (12 oz)
  • 8 oz penne pasta
  • 3/4-1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup + 2 tablespoons heavy cream (or add more to taste)
  • 1 tablespoon +1-2 teaspoon lemon juice
  • 1 tablespoon honey
  • 3 oz asparagus (trimmed, thin asparagus preferred )
  • cilantro (to garnish)

Instruction

  • Press the saute button on the Instant Pot. Once the pot displays hot, add the olive oil and then add the chopped onion, garlic and peppers (both red and yellow).Saute for 2 to 3 minutes until the onions and pepper soften.
  • Add in the mushrooms and frozen green peas. Stir.
  • Then add the adobo sauce (from the can of chipotle peppers in adobo sauce, you just add the sauce from it, not the peppers). Stir to combine.
  • Then add the water, penne pasta, salt and pepper. Press the pasta lightly with a spatula so that it's slightly under water. 
  • Close the pot with the lid. Press the manual or pressure cook button and cook for 5 minutes on high pressure with the pressure valve in the sealing position. Quick release the pressure.
  • Open the pot and press the saute button. Add in the heavy cream. You can add extra 2 tablespoons of cream here if you like it more saucy or creamier.
  • Also add the lemon juice and honey and mix.
  • Add the asparagus and cover the pot with a glass lid. Let the pasta simmer for 3 minutes on saute.
  • Garnish with cilantro and serve the spicy vegetarian chipotle pasta warm.You may grate some parmesan cheese on top before serving!