Ingredients

The following ingredients have 6 Servings
  • 12 ounces penne or fusili pasta* (by weight, not volume)
  • 28 ounce can fire roasted tomatoes*
  • 2 cups vegetable broth
  • 1 teaspoon red pepper flakes (more or less to taste)
  • 1 1/2 cups chopped white or yellow onion (about 1 large onion)
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 teaspoon dried basil or 1 tbsp fresh
  • 2 tablespoons cashew parm or nutritional yeast
  • Black pepper to taste

Instruction

  • Finely chop the onion and finely mince the garlic (I like to use a garlic press and vegetable press to get them small) and add to the instant pot with the olive oil.
  • Turn on the saute function and saute for about 5 minutes or until the onion begins to soften and look translucent. Add a bit more oil to the pan and stir (about 1-2 tbsp). This will ensure the pasta doesn't stick and burn on the bottom while cooking.
  • Add the tomatoes to the blender and process until smooth. 
  • Add in all remaining ingredients including the tomatoes and stir well to combine. All of the pasta should be submerged in the sauce, but the sauce shouldn't cover the pasta by too much (it should be just covering).
  • Put on the lid, set the valve to sealing and turn on manual high pressure for 6 minutes.
  • Once done, let the pressure release naturally for 5 minutes (time this so you don't let it go for longer), then set the valve to venting to let it release any extra pressure. Remove the lid and stir. It may seem a bit saucy at this point, but as it sits, the liquid will continue to absorb into the pasta. See notes if the pasta is not cooked fully yet. Cook time can vary a lot by brand, shape, type etc.
  • Add more chopped basil, cashew parm, red pepper flakes and salt if desired and enjoy!