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Instant Pot Vegan Sausage Pasta
This Instant Pot Vegan Sausage Pasta is a quick, flavorful, and comforting meal perfect for busy weeknights. Meat-eaters and vegans will love this dish, packed with protein-rich vegan sausage, hearty pasta, and vibrant veggies!
Servings: 4 Servings
Equipment
Ingredients
- 2 tbsp extra virgin olive oil or avocado oil
- ½ yellow or red onion diced
- ½ red bell pepper diced
- 3 garlic cloves minced
- ½ cup dry white wine such as pinot grigio or chardonnay
- 2 tsp cane sugar
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- 3 cups raw kale stems removed and chopped
- ½ lb 8 ounces short pasta I used the fusilli corti bucati from Trader Joe’s
- 1 cup water
- 2 tsp vegetable bouillon paste such as vegetable Better Than Bouillon paste
- 28 oz can crushed tomatoes
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 2 vegan sausages chopped
- ¼ cup chopped fresh parsley or basil for garnish
- vegan walnut parmesan for topping
Instructions
- Turn the Instant Pot setting to Sauté High. Add the oil to the pan. Add the diced onion, garlic, and red bell pepper when the oil is warm. Stir well, and sauté until the veggies start to brown, about three minutes.
- Pour the white wine into the pot. Use a wooden spoon to deglaze or scrape off any stuck bits of the veggies from the pan as it simmers.
- Add the sugar and herbs and stir.
- Add the kale, pasta, water, bouillon paste, crushed tomatoes, salt, and pepper to the Instant Pot. Note: Be sure to add the ingredients in that order, and DO NOT STIR. Stirring the tomatoes may cause them to char and trigger a “Burn Food” warning from the Instant Pot.
- Place the lid on the Instant Pot and lock in place. Set the machine to Pressure Cook on High pressure for 4 minutes. It will take the machine about 10 minutes to come to pressure before cooking begins. Note: If you are using an Instant Pot Max, do not use the Max setting for the pressure cook level; use High. *
- When the 4-minute pressure cook is complete, immediately do a quick pressure release to release the pressure from the Instant Pot. Depending on your IP model, this may be done by pressing a touchscreen panel button or twisting the pressure valve. When the pressure pin on the lid is down, you can safely open the lid. Press cancel on the Instant Pot, and stir the pasta. Note: Please check the instructions for your Instant Pot if you are unsure how to release the pressure or safely open the lid.
- Let the pasta cool for a few minutes to allow the pasta to absorb any excess moisture.
- Stir in the chopped vegan sausages. Season with more salt and pepper to taste, and garnish with walnut parmesan, and fresh parsley or basil when serving.
Video
Notes
Storage Directions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a pot on the stovetop or the microwave until heated through. Add a splash of water or vegetable broth to restore the moisture if needed.
- Pan-frying the sausage. The vegan sausage can be pan-fried before chopping and adding to the pasta. If you are using Beyond Meat sausage, follow the package instructions and cook the sausage thoroughly before adding it to the pasta. If you are making your vegan sausage from scratch, there is no need to pan-fry it before adding it to the pasta. Follow package directions for other store-bought vegan.
- Don’t skip the deglazing. Deglazing the pot with white wine (or vegetable broth) not only adds flavor but also prevents the ingredients from sticking to the bottom, ensuring everything cooks evenly.
- Layer ingredients properly. To avoid the dreaded “Burn Food” warning, layer the ingredients in the Instant Pot in the order listed and refrain from stirring after adding the tomatoes; let the Instant Pot take care of the rest!
- Quick release for perfect pasta. Using the quick-release method after the pasta and sauce cook ensures that the pasta stays al dente and doesn’t overcook in the residual heat. sausages.
Nutrition
Calories: 421kcal | Carbohydrates: 68g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 950mg | Potassium: 937mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2881IU | Vitamin C: 59mg | Calcium: 165mg | Iron: 5mg