Vegetarian Instant Pot Pasta Puttanesca

Talk about a quick and flavorful dish, this one really packs a punch. Not only is this really delicious, it's really easy, and you put it all in the Instant pot, and you're done. This would be great for a quick dinner after a busy day, or when you have a busy evening, or in place of fast food. You can add more toppings, or less if you prefer, but the Pasta in the light sauce will surely become a favorite.

Prep Time10 mins

Cook Time4 mins

Resting Time15 mins

Course: Main Course

Cuisine: Italian

Keyword: Instant Pot Pasta, Instant Pot Pasta Puttanesca, Instant Pot Pasta Sauce, Pasta Puttanesca, Vegetarian Instant Pot Pasta Puttanesca, Vegetarian Pasta Puttanesca

Servings:

Calories: 398kcal

Equipment

Pressure Cooker

Ingredients

1 pound Fettuccini
1/4 cup Extra Virgin Olive Oil

FOR THE SAUCE:

1 teaspoon crushed red pepper
1 teaspoon Worcestershire sauce
1 6 ounce can of Tomato Paste
4 cups vegetable broth
28 ounces Roma Tomatoes in Sauce
1 Cup Water
1 Tablespoon capers
1/2 cup minced sweet onion
1 teaspoon minced garlic
1 Tablespoon Italian seasoning
1 teaspoon garlic salt
1 teaspoon seasoned pepper
1 Tbsp brown sugar
Fresh Basil - washed and chopped - for topping
Green Olives - sliced in half - for topping can use black olives if preferred
Cherry tomatoes - washed and sliced in half - for topping
Shredded Parmesan Cheese - for topping

Instructions

Open the Fettuccini, break in half and place in the liner of the Instant Pot.
Add the olive oil, and toss the Pasta in the oil to coat.
In a large bowl, add the crushed red pepper, Worcestershire sauce, tomato paste, vegetable broth, capers, onion, garlic, Italian seasoning, garlic salt, seasoned pepper, and brown sugar and stir all ingredients until well blended.
Pour the mixture over the pasta, and stir, covering the pasta in the sauce.
Make sure all the pasta is submerged in the sauce, don't leave any Pasts sticking up above the liquid/sauce, as it will not cook, and will become hard and dry. If the sauce does not cover all the pasta, add a little more chicken broth, and stir well. You may have to move the Pasta around in the Instant Pot to make sure it's covered in the sauce.
Place the lid on the Instant Pot, and make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time for 4 minutes.
Allow the Instant Pot to build and release pressure, don't quick release.
When the Instant Pot is done, it will beep and go to off.
Allow the Pasta to sit in the Pot for 15 minutes.
After 15 minutes, turn the pressure valve to 'VENTING', making sure all the pressure has been released.
Open the lid to the Instant Pot, and stir the Pasta in the sauce. Pasta should be completely done and ready to eat.
When you're ready to serve the Pasta, either plate the pasta, or serve in bowls, and top with sliced green Olives, copped basil, and sliced cherry tomatoes. Add Parmesan cheese, and Enjoy!

Notes

NOTE: If you haven't cooked Pasta in the Instant Pot before, it's really easy, and quick, but, you must make sure it's completely covered in the liquid, or sauce. Don't put milk or cheese in the pot with Pasta, as it will curdle while under pressure! Add any milk or cheese after the Pasta has cooked. Don't add the Parmesan cheese to the Pot, just top the Pasta with the cheese before serving. You can also top this dish with crumbled bacon, or sliced or chopped chicken. Rotisserie chicken would be a quick addition to this pasta dish. You can serve with a side salad, or green beans for a quick and delicious meal.

ALSO: If you don't prefer crushed red pepper, just add a pinch instead of the measured amount; you'll still get the flavor without as much heat. If you like hot spicy dishes, you can add a little more pepper to taste.

Nutrition