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    Instant pot tomato and cheese pasta

    October 12, 2021 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    My instant pot tomato and cheese pasta is probably the easiest weeknight meal you will ever make. Dump and go, vegetarian and full of taste.

    To make the recipe vegan, simply use vegan cheese and pasta. Cooking times will remain the same.

    Instant pot tomato and cheese pasta

    Instant pot tomato and cheese pasta

    Instant pot tomato and cheese pasta

    My instant pot tomato and cheese pasta is probably the easiest weeknight meal you will ever make. Dump and go, vegetarian and full of taste.
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Keyword: Instant pot cheese and tomato pasta, Instant pot creamy tomato pasta, Instant pot tomato and cheese pasta, Instant pot vegan pasta, Instant pot vegan pasta recipe, Instant pot vegan pasta recipes, Instant pot vegetarian pasta, Instant pot vegetarian pasta recipe, Instant pot vegetarian pasta recipes
    Prep Time: 2 minutes minutes
    Cook Time: 4 minutes minutes
    Leave under pressure: 4 minutes minutes
    Servings: 6
    Calories: 538kcal

    Ingredients

    • 1 tbsp Olive oil
    • 1 tbsp Balsamic vinegar
    • 800 g Tinned tomatoes
    • 700 ml Water (cold)
    • Season to taste
    • 2 tsp Garlic powder
    • 2 tsp Italian seasoning
    • 1 tsp Smoked paprika
    • 150 g Spinach
    • 500 g Pasta (I used penne)
    • 225 g Grated cheese (I used cheddar)
    • 1 bunch Fresh basil to garnish
    Metric - US Customary

    Instructions

    • Add all of the ingredients up to the pasta into the pot and stir together.
    • Put the lid on and set on high pressure for 4 minutes. When the time is up, leave under pressure for another 4 minutes and then do a quick release.
    • When the pin drops, remove the lid and stir in the cheese. Allow the cheese to melt and the sauce to thicken (this should take about 2 minutes).
    • Serve garnished with basil and enjoy.

    Video

    Nutrition

    Calories: 538kcal | Carbohydrates: 75g | Protein: 23g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 441mg | Potassium: 788mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3253IU | Vitamin C: 20mg | Calcium: 377mg | Iron: 4mg

    I hope you have enjoyed my recipe for instant pot tomato and cheese pasta. Please take a look at some of my other great vegetarian and vegan recipes:

    • Instant pot cauliflower korma
    • Instant pot chickpea tikka masala
    • Instant pot feta pasta

    If you have any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.

    « Instant pot cauliflower korma
    Instant pot cheeseburger pasta »

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