Creamy Vegan Tuscan Pasta (Instant Pot)

A rich, flavorful, and creamy pasta dish that’s completely vegan yet satisfying enough for meat eaters! Made easily in the Instant Pot for a quick and delicious meal.

Ingredients

Pasta

• 1 (16 oz) box penne or rigatoni
• 3 ½ cups water
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon salt (optional)
• ½ cup sun-dried tomatoes chopped (add after pasta is cooked)

Creamy Sauce

• 1 (14 oz) block firm tofu
• ½ cup water or unflavored plant milk
• ¼ cup nutritional yeast
• 2 teaspoons garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon veggie bullion
• 1 teaspoon salt
• ½ teaspoon black pepper, to taste

Finishing Touches

• 2 cups baby spinach or chopped kale
• 1 cup fresh basil (optional)

Instructions

1. Add the pasta to the instant pot.
2. Pour in the water, ensuring the pasta is mostly submerged. (add salt and red pepper flakes if desired)
3. Secure the lid and set the valve to sealing. Cook on Manual/Pressure Cook for 4 minutes.
4. Prepare the Sauce
• While the pasta cooks, blend the tofu, bullion, water, nutritional yeast, spices, and salt until smooth and creamy. Set aside.
5. Release Pressure & Finish the Dish
• Once the cooking time is up, quick release the pressure by turning the valve to Venting. Open the lid carefully.
• Stir in the baby spinach (optional fresh basil too). The heat will naturally wilt the greens. Let the pasta sit for 2–3 minutes to allow the spinach to wilt.
• Add the sun-dried tomatoes
• Then add in the creamy sauce and mix together so the flavors can meld.
6. Serve & Enjoy
• Adjust seasoning with salt and black pepper to taste. Serve warm and enjoy!

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to loosen the sauce.