Pressure Cooker Pasta Recipe

Ingredients

• 2 Cup farfalle pasta ((uncooked))
• 1 tablespoon light olive oil
• 1/2 tablespoon minced garlic
• 1 teaspoon thyme
• 1 small size onion, finely chopped
• 1 small size tomato, chopped
• 1 Cup mixed vegetables (carrot, peas, zucchini)
• 1/4 cup red bell pepper, finely chopped
• 6 mushrooms, chopped
• 1/4 Cup marinara sauce
• 1 1/2 Cup vegetable stock ((get recipe))
• 1 teaspoon oregano
• Salt to taste
• 2 tablespoon coconut cream
• handful of parsley, finely chopped

Instructions

1. 1

   Heat olive oil in pressure cooker.

2. 2

   Add the chopped onion, thyme, and garlic, sauté for 2 minutes until fragrant and translucent.

3. 3

   Toss in the vegetables. Sauté for another 2 – 3 minutes until the vegetables start to soften.

4. 4

   Pour in the tomato sauce, vegetable broth, and water. Stir to combine.

5. 5

   Add the uncooked pasta, ensuring it is submerged in the liquid. Avoid stirring too much.

6. 6

   Secure the lid of your pressure cooker and set the valve to the sealing position. I use my stovetop Indian style pressure cooker.

7. 7

   For stovetop cook it for one whistle over medium heat.

8. 8

   Once the timer goes off, perform a quick release by carefully turning the valve or whistle to the venting position. Wait until the steam is fully released before opening the lid.