Welcome to my recipe for instant pot pesto pasta. Delicious, dump and go and vegetarian. All ready in less than 30 minutes.
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Instant pot pesto pasta
Welcome to my recipe for instant pot pesto pasta. Delicious, dump and go and vegetarian. All ready in less than 30 minutes.
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Servings: 6
Calories: 558kcal
Ingredients
- 1 tbsp Olive oil
- 3 Cloves Garlic (roughly chopped)
- 1 Whole Pepper (roughly chopped) Any colour will be good.
- 150 g Mushrooms (roughly chopped)
- 200 ml Pesto
- 500 g Pasta shapes I used fusilli.
- 850 ml Vegetable stock Water will also work.
- Season to taste
- 125 g Cheese I used cheddar.
Instructions
- Add all of the ingredients except the cheese to the pot and stir together.
- Put the lid on and set on high pressure for 4 minutes. leave under pressure for another 4 minutes before doing a quick release.
- When the pin drops, remove the lid and stir together.
- Serve garnished with the cheese and enjoy.
Video
Nutrition
Calories: 558kcal | Carbohydrates: 68g | Protein: 19g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 1014mg | Potassium: 292mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1188IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 2mg
Please make sure the pesto is vegetarian as it can often contain parmesan.
If you have enjoyed my recipe for instant pot pesto pasta, please take a look at some of my other vegetarian and vegan recipes:
- Instant pot broccoli and cheese soup
- Instant pot feta pasta
- Instant pot spinach dal
- Instant pot spaghetti aglio e olio
- Instant pot vegan cheesecake
For any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.
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