Instant Pot Masala Pasta
Meet your new favorite when it comes to Pasta! Instant Pot Masala Pasta. While there's immense satisfaction that comes from cooking vegan, there's equal enjoyment when it tastes delicious, yet cooks in a fraction of the time and deliver a complete serving of vegetables.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 4 people
- 2 cups or 8 oz wheat pasta rotini
- 2 cups tomato puree
- ½ cup chopped bell pepper
- ½ cup chopped carrots
- 1 cup chopped onions
- ½ tsp oregano
- 1 tsp crushed red pepper
- 4-5 dry basil leaves you can use fresh leaves too
- Salt to taste
- 1-2 tbsp olive oil
- ½ tsp turmeric powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp red chili powder optional
- 1/2 tsp garlic powder or 1 garlic clove
- 1/2 tsp minced ginger
- 1 Cup water
To the inner pot in instant pot, drizzle a few drops of oil. Press the saute setting and when oil is hot, add crushed red pepper.
Follow up with ginger and onions and stir for a minute.
Add garlic and continue to stir for a minute.
Add bell pepper, carrots and stir for another 30 seconds.
Add all the spices noted above and saute for another minute.
Now add tomato puree, water, salt, and pasta. Stir the mixture well.
Close the lid of the instant pot and turn the steam release handle to "sealing" position. Press the Pressure cooking setting and set the time for 5 minutes.
When time is up, open the lid using the quick release method.