This Instant Pot Penne Pasta is fresh, saucy, and loaded with healthy vegetables! Ready in about 15 minutes, and the pasta cooks under pressure. This is a simple and healthy meal, and perfect for those nights when you are too busy to cook… the Instant Pot does all the work for you.
This Vegan Instant Pot Pasta Recipe Is:
- Bright
- Fresh
- Saucy
- Hearty
- Satisfying
- Versatile
- Vegan, Vegetarian, and Gluten Free
- Ready in about 15 minutes
Easy Weeknight Pressure Cooker Pasta Recipe
This recipe for pasta in the Instant Pot is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t hours to spend in the kitchen . I have a whole section of this site dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
Can You Cook Pasta in the Instant Pot? Sure!
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier. AND it cooks perfectly tender pasta in a few minutes.
What’s In This Instant Pot Penne Recipe?
- Penne Pasta: you can add any penne you’d like but this gluten free penne is a great choice if you avoid wheat – you can use regular or whole wheat pasta too if you aren’t GF
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep
- Zucchini: I chopped up a zucchini for this recipe, but you can use any fresh chopped vegetable you have on hand.
- Kale: Also picked some kale for the garden to go in this pasta, but you can use spinach or another leafy green instead of kale.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
This vegan one pot pasta recipe is so simple to cook, all it takes is a few pushed buttons are you are done! It’s a versatile recipe too: if you don’t have zucchini or kale, you can substitite any other fresh vegetable of your choice: roasted red peppers and spinach, or peas and arugula would be delicious combinations too!
How Do I Make This Vegan Instant Pot Pasta Recipe?
- In a large bowl, combine all ingredients except for the penne. Stir well to combine until sauce becomes an even consistency.
- Add the dried penne pasta to the bottom of the Instant Pot. Pour the sauce over the pasta. Do not stir. Lock lid, and set to Pressure Cook for 5 minutes.
- Quick release the steam, taking care not to put your hands or face near the steam valve.
- Once steam has vented and the pressure valve has gone down, stir the pasta. It will continue to thicken for a few minutes.
- Serve with a side of fresh garlic bread and too with nooch or parmesan cheese if desired. Enjoy!
Dietary Modifications
This penne pasta recipe is naturally vegan, gluten free, vegetarian, and refined sugar free!
To make this oil free, simply leave out the olive oil and add some white wine or vegetable stock instead.
For a low sodium version, make sure the tomatoes are no salt added (we only buy no salt added canned vegetables!) and skip the salt in the sauce. Between the aromatic spices, fresh vegetables, and the richness from the tomatoes you won’t miss the sauce! You could also stir in a scoop of homemade pesto to boost the flavor.
Other Healthy 30 Minute Pasta Recipes You’ll Love!
Creamy Vegan Hummus Pasta (Gluten Free, Pantry Staple Recipe)
Vegan Mediterranean One Pot Pasta (Gluten Free, Dairy Free)
Cold Asian Noodle Salad (Vegan, Gluten Free, Dairy Free)
Creamy Tahini Alfredo Sauce (Vegan, Gluten Free, Pantry Staple Recipe)
Creamy Mushroom Stroganoff (Vegan, Gluten Free, Non-Dairy)
Get the Same Ingredients I Use For My Vegan Instant Pot Penne Pasta Recipe!
As always, if you make this vegan Instant Pot Penne Pasta recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Instant Pot Penne Pasta Recipe (Vegan, GF)
Ingredients
- 1 (14 ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup diced zucchini
- 1 cup chopped kale or spinach
- 1 tablespoon balsamic vinegar
- 1 teaspoon oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 cups water
- 8 ounces dried penne use gluten free
Instructions
- In a large bowl, combine all ingredients except for the penne. Stir well to combine until sauce becomes an even consistency.
- Add the dried penne pasta to the bottom of the Instant Pot. Pour the sauce over the pasta. Do not stir. Lock lid, and set to Pressure Cook for 5 minutes.
- Quick release the steam, taking care not to put your hands or face near the steam valve.
- Once steam has vented and the pressure valve has gone down, stir the pasta. It will continue to thicken for a few minutes.
- Serve with a side of fresh garlic bread and too with nooch or parmesan cheese if desired. Enjoy!
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I love pasta and adding those healthy vegetables adds to this delicious recipe