Easy PEASy Pasta
This is a 4-ingredient dish that is chock full of nutrition and takes only 5 minutes of active preparation.
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 8 oz box Banza Chickpea Pasta any variety: rotini, elbow, etc.
- 1 10 oz bag frozen chopped spinach I prefer the organic variety
- 1 24 oz jar tomato-based pasta sauce I prefer the organic variety
- 2 cups filtered water
Instructions
- Dump all the ingredients into the instant pot or pressure cooker.
- Seal pressure cooker.
- Set cook time to 6 minutes and pressure level to high.
- Allow the instant pot to heat, pressurize and cook for the 6 minutes. It takes approximately 10 minutes to reach the right pressure before the cooking actually starts.
- Let is depressurize naturally for 10 minutes, then vent and remove lid.
Notes
This pasta recipe is super easy, and because of the Banza pasta, it is chock full of protein and fiber. It's very filling.
You can use different lentil or legume pastas on the market, but you will have to fiddle with the cook time, depressurizing time, and the amount of water.
This recipe is also very customizable. If your family likes mushrooms, they are divine in this. Just add a fresh package of sliced mushrooms and reduce your water to 1 cup instead of 2. And if you aren't dairy-free, you can also sprinkle freshly grated parmesan or mozzarella cheese on the pasta to make it even yummier.