Instant Pot Vegan Pasta Puttanesca
Instant Pot Vegan Pasta Puttanesca is an easy one-pot meal featuring Kalamata olives, capers, and garlic. You don't even need to boil water or drain the pasta to make it, and it's ready in 30 minutes.
Servings: 4
Calories: 505kcal
Ingredients
- 3 cloves garlic minced
- 4 cups pasta sauce (homemade or store-bought such as marinara)
- 3 cups water
- 4 cups short pasta (such as penne or fusilli) See Recipe Notes for gluten-free options
- ½ cup Kalamata olives sliced
- 1 Tablespoon capers
- ¼ teaspoon crushed red pepper flakes
- salt and pepper to taste
Instructions
- Using the Instant Pot Saute function, saute the garlic in a splash of water for about 30 seconds.3 cloves garlic
- Hit the Cancel button, then add the pasta sauce, water, pasta, olives, capers, and crushed red pepper flakes to the Instant Pot.4 cups pasta sauce, 3 cups water, 4 cups short pasta, ½ cup Kalamata olives, 1 Tablespoon capers, ¼ teaspoon crushed red pepper flakes
- Mix the ingredients to combine. Close and lock the lid.
- Press the Manual (Pressure Cook) button and set the timer for 5 minutes on high.
- When the 5 minutes is up, immediately quick release the pressure by opening the valve.
- Once the pressure is released, carefully open the lid.
- Stir the pasta, add salt and pepper, to taste, and enjoy.salt and pepper
Notes
If using gluten-free pasta, opt for ones made from corn, rice, and/or quinoa for best results.
Make sure to release the pressure immediately after the 5 minutes is up to prevent the pasta from overcooking.
Leftovers can be refrigerated in an airtight container for up to 3 days. Do not freeze.
Nutrition
Calories: 505kcal | Carbohydrates: 99g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1498mg | Potassium: 998mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1167IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 4mg
