Member Contributor:  Cathi Salach    
Makes:  6 entree servings     
Prep Time:  15 minutes    
Cook Time:  7 minutes    
Total Time:  30 minutes      

Ingredients  

  • 1 lb. whole wheat penne    
  • 2 25 oz jars prepared pasta sauce, ff, low sodium    
  • 2 c boiling water    
  • 1 large red onion, diced    
  • 1 c shredded carrot    
  • 1 orange bell pepper,diced    
  • 1 yellow bell pepper, diced    
  • 8 oz sliced mushrooms, chop slices in half    
  • 3 cloves garlic, minced     
  • ⅓ c nutritional yeast.     
  • 1 T dried oregano    
  • ½ - 1t red pepper flakes    
  • 1 T Dried parsley    
  • Several twists of fresh ground black pepper
  • 5 oz box fresh baby spinach      

Directions    

  1. Boil 2 cups water.     
  2. Turn electric pressure cooker setting to sauté mode
  3. Add ½ c water and sauté all vegetables except  spinach.  
  4. Saute for five minutes.     
  5. Keep on sauté setting and add water, sauce, nutritional yeast and seasonings.     
  6. Mix we'll and let come to a simmer.     
  7. Add pasta. 
  8. Mix well and push down pasta so it's covered by liquid.     
  9. Cook at high pressure for 7 minutes.     
  10. Use natural pressure release.     
  11. If pasta is not tender enough, put glass lid on cooker and simmer for a couple minutes.    
  12. Keeping cooker on warm, add spinach, mix well, cover with glass lid and allow spinach to wilt for  3 to 5 minutes.     
  13. Sprinkle with nutritional yeast  and enjoy!      

Tips

  1. Types of pasta such as rice and bean pastas and others will need a shorter cook time. You can  find pressure cooking time charts online.    
  2. If you love your pasta sauce you may not want to add more herbs.

It's the food!   

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