Mixed Bell Pepper Pasta

 Serves: 4

Beans

1 cup chickpeas

Overnight soak chickpeas in water

1 tsp salt

3 cups water

Cook chickpeas in pressure cooker for 4 whistles.

Pasta

1 pound pasta

1 tbsp salt

Cook pasta as per cooking directions. I cooked Trader Joe's gluten free brown rice pasta for 15 minutes.

Bell Pepper Pasta

2 tbsp olive oil

1 cup onion, chopped

1 and 1/4 tsp red chili flakes

1 tbsp garlic, chopped

1 green bell peppers, chopped

Heat oil in a pan, add onion, red chili flakes, garlic, green bell peppers, sauté for 5 minutes in medium flame.

3 bell peppers, chopped (red, yellow, orange, 1 of each)

Add bell peppers, sauté for 10 minutes in medium flame.

1/2 cup olives, sliced

1 and 1/2 tsp salt

Add olives, oregano, salt, sauté for 2 more minutes.

Add cooked pasta, cooked beans mix well.

? cup cashew cheese / 4 tbsp pine nuts, dry roasted

fresh basil, chopped (optional, if you have them) 

Add cashew cheese / roasted pine nuts, fresh basil, mix well.

Taste Note: Tastes AWESOME

Yields. : 11 cups

Instant Pot Vegan Lasagna Soup

Serves: 5 (But if you stretch, you can make 6 servings out of this)

Vegan Pesto Ricotta

Ricotta Cheese

1/2 cup raw un-salted cashews, soak in water for 4 to 8 hours, drained and rinsed
1/4 cup + 2 tbsp water

Blend cashews and water in vitamix until smooth.

2 ounces tofu, drained

Add tofu and pulse a few times, just until the mixture takes on a ricotta-like texture.

Yields: 1 cup ricotta cheese

Basil Pesto

1/2 cup raw un-salted cashews, soak in water for 4 to 8 hours, drained and rinsed

1 cup basil (2 ounces Sprouts Basil Pack)

1/2 tsp ginger, chopped
1 large garlic clove
1/2 tsp lemon juice
1 tsp salt
1 tsp black pepper powder
1/4 cup olive oil

Grind all the above in vitamix until smooth. Since I blended this in vitamix, I used 1/4 cup water while blending. If I use food processor or magic bullet, I don't have to add water.

Yields: 1 cup basil pesto

Lasagna Soup

1 tbsp olive oil
1 cup onion, chopped
1/8 tsp salt

Press saute in instant pot.

Let the pot get hot for 2 minutes. Add oil and spread using a spatula. Add onion, salt and saute for 4 minutes.

1 tbsp garlic, chopped

Add garlic and saute for 1 minute.

1 and 1/4 cup yellow bell pepper, chopped (1 yellow bell pepper)
1 cup carrot, chopped
1 and 1/4 cup zucchini, chopped (1 zucchini)
1 and 1/2 cup eggplant, chopped

Add vegetables and saute for 3 minutes.

1 cup dried red lentil, washed
1 tsp dried basil
1 tsp dried oregano

14 ounces can diced tomatoes (If using fresh, puree 1 pound tomato)
14 ounces can crushed tomatoes (If using fresh tomatoes, chop 1 pound tomato)

9 ounces lasagna noodles, broken into pieces
5 cups water
1 and 1/2 tsp salt
1 and 1/2 tsp black pepper powder

Add all the above, mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 4 minutes at High Pressure.

Let it release naturally. (It took 10 minutes for me)

5 ounces TJ spinach, chopped

Stir in greens and let it sit for 2 minutes.

To Serve

Divide the soup into 4 bowls and top each pesto and ricotta. Mix pesto, ricotta and soup before eating.

Taste Note: Tastes AWESOME
Yields 11 and 1/4 cup
Source: connoisseurusveg

Spaghetti Aglio E Olio

Serves: 4

water
1 tbsp salt
1 pound rice spaghetti from Trader Joe's

Bring a large pot of water to a boil, add salt, pasta and cook pasta according to package instruction. I cooked for 15 minutes.

1/4 cup olive oil
8 large garlic cloves, cut into thin slivers
1/2 + 1/8 tsp red chili flakes
1 tsp salt
1/2 cup minced parsley ( DO NOT add more than 1/2 cup)

1 and 1/2 cup pasta cooking water

Heat olive oil over medium heat, add garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it!

Add red chili flakes and cook for 30 seconds more.

Carefully add the reserved pasta cooking water to the garlic and oil and bring to a boil. Lower the heat and salt and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss with tongs.

Off the heat, add parsley and toss well.

Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.

Source: foodnetwork
Taste Note: Tastes AWESOME.

Vegan Pasta Primavera

Beans

3/4 cups white beans (Cannelloni Beans / Navy Beans)

Overnight soak beans in water

1/2 tsp salt
4 cups water

Cook beans with salt and water in Instant Pot 9 minutes for Cannelloni Beans / 4 minutes for Navy Beans in High Pressure Manual mode and let the pressure release naturally.

Cauliflower Alfredo

1 and 1/2 Cups Cauliflower, Chopped
1 and 1/2 Cups Almond Milk
1/3 Cup Nutritional Yeast
3 Tbsp Tahini
1 Tbsp Garlic Clove, Chopped
Juice from 1 Lemon (1/4 Cup = 4 Tbsp)
1 Tsp Salt
1 Tsp Black Pepper Powder

Add cauliflower pieces, almond milk nutritional yeast, tahini, garlic, lemon juice, salt and black pepper to a pot. Cover and allow the ingredients to gently simmer in medium heat for 10 minutes and 10 minutes in low. DO NOT let the mixture boil.

Transfer this to blender and blend until creamy and smooth.

The sauce will thicken as it sits. If the sauce becomes too thick, when tossing with pasta, simply add few Tbsp of water to find the right consistency.

Source: oneingredientchef

Pasta

1 Pound Pasta

Cook pasta according to the package instruction.

Vegetables

1 Tbsp Olive Oil

1 Carrot, Sliced
1/2 Bell Pepper, Chopped
1 Zucchini, Thin Medium, Sliced
5 Asparagus, Chopped

15 Cherry Tomatoes, Sliced
1/2 Cup Frozen Peas
1/2 Cup Mushrooms, Sliced
1/2 Tsp Salt

Classic Vegetable Combo for Primavera: Tomato, Peas, Carrots, Bell Peppers, Asparagus and Zucchini. You can use whatever in hand

Heat olive oil in a pan, add all the vegetables, salt and saute for 6 minutes. Add tomato, cooked beans and cook for 4 more minutes.

Drain the pasta, reserve 1/4 Cup of pasta water. Add pasta to the vegetables.

1/4 Cup Basil Leaves, Chopped
1/2 Tsp Dried Oregano
1/2 Tsp Dried Rosemary
1/2 Tsp Dried Sage

Mix pasta cooked water to the cauliflower alfredo and mix well, add cauliflower alfredo and spices to the pasta and vegetables and mix well.

Taste Note: Tastes AWESOME. It was even tasted good the next day.
Serves: 3
Source: oneingredientchef

Cilantro Basil Pesto Pasta

1/2 Cup Fresh Basil
1 Cup Fresh Cilantro
1/2 Cup Raw, Unsalted Cashews (Soaked for 5 hrs, Not needed)
1/2 Tsp Ginger, Grated
1/4 Cup Olive Oil
1 Tsp Salt
1 Large Garlic Clove
1/2 Tsp Lemon Juice
1 Tsp Black Pepper Powder

Grind all the above in blender to slightly smooth consistency.

Cook pasta according to package instruction and mix pesto to the pasta.

Since I used vitamix to make this pesto, I added 1/4 cup of water while blending. I think, if I use food processor, I don't have to add water.

Taste Note: Tastes AWESOME
Serves: 2
Source: veganfamilyrecipes

Roasted Red Pepper Pasta

Beans

3/4 cup cannelloni / navy beans

Overnight soak beans in water

1/2 tsp salt
4 cups water

Cook beans with salt and water in Instant Pot manual mode, 9 minutes for cannelloni beans / 4 minutes for navy beans in high pressure and let the pressure release naturally.

Sauce

2 Red Bell Peppers

Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred about 30 minutes. Turn twice while roasting. Immediately taking the peppers out, cover in foil for 30 minutes to steam, then peel away charred skin, seeds and stems. Set aside.

1 Tbsp Olive Oil
1/4 Cup Shallots, Chopped
2 Tbsp Garlic, Chopped
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Heat olive oil in a pan, add shallots, garlic, salt and black pepper powder and saute for 2 and 1/2  minutes in medium flame, 2 and 1/2 minutes in low. Add this to blender along with roasted peppers.

1 and 1/2 Cup Almond Milk
1/4 Tsp Red Pepper Flakes
2 Tbsp Nutritional Yeast
1 and 1/2 Tbsp Gluten Free Flour 

Add almond milk, red pepper flakes, nutritional yeast, gluten free flour, blend until creamy and smooth.

Once blended, place the sauce back to the sauce pan, heat it over medium heat for 4 minutes in medium flame and 4 minutes in low flame.

Pasta

1 Pound Gluten Free Pasta

Cook pasta according to package instruction and toss it with the sauce. I Used Spaghetti and I cooked for 17 minutes, I usually use Fusilli, I cook for 12 minutes.

Garnish

1/4 Cup Fresh Basil, Chopped / Parsley Chopped

Serve with fresh basil / parsley.

Taste Note: Tastes AWESOME
Serves: 2
Source: minimalistbaker

Asparagus Lemon Pasta

Pasta

1 Pound Pasta
1 Tbsp Salt
Water

Add salt to water and bring the water to boil, add pasta and cook for 9 minutes.

1 Bunch Asparagus, Chopped

Add asparagus and cook for 3 more minutes. Filter the pasta and asparagus.

1 Tbsp Olive Oil
2 Tbsp Garlic, Chopped
1 Tsp Red Pepper Flakes

Heat oil in a pan, add garlic, red pepper flake and saute for 2 minutes in low flame.

11 oz Light Coconut Milk
Zest from 2 Lemons
1 and 1/4 Tsp Salt

Add coconut milk, lemon zest, salt, and simmer for 3 minutes in medium flame. Turn off the stove.

1/4 Cup Lemon Juice (Juice from 1 and 1/2 Lemons)
1/3 Cup Basil, Chopped

Add lemon juice and mix well.

Add cooked pasta and basil, mix well.

Taste Note: Tastes AWESOME
Serves: 3
Source: fooddotcom

Pasta with Broccoli Rabe

3/4 cup dry white beans

overnight soak beans in water

1/2 tsp salt

4 cups water

Cook white beans in instant pot with salt and water, manual mode in high pressure for 4 minutes for navy beans / 9 minutes for cannelloni beans. Let the pressure release naturally.

Yields: ? cups

1 pound brown rice pasta

1 tbsp salt

Heat water in a pan and allow it to boil, add salt and cook pasta according to package instruction (I cook TJ brown rice pasta for 15 minutes). Drain in colander. Rinse with cold water.

2 tbsp olive oil

1 and 1/2 tsp dried red pepper flakes

1 tbsp garlic cloves, finely chopped

1 bunch broccoli rabe (rappini), bottom 3 or 4" of stems trimmed and upper stems chopped and kept separately green chopped and kept separately

1 tsp salt
white beans

Heat oil in a pan, add garlic, red chili flakes and salute garlic for 2 minute in LOW flame, add broccoli rabe stems and cook for 2 more minutes in low flame, add chopped broccoli rabe and cook for 3 minutes in medium flame, add salt white beans, mix and cook for 2 more minutes. Add cooked pasta and toss to combine.

1/4 cup pine nuts, dry roasted

Divide this into 4 serving bowls, add 1 tbsp of roasted pine nuts in each servings.

Pasta with Beans

Pasts with NO Beans

Serves: 4

Yields: 8 Cups

Taste Note: Tastes AWESOME

Note: Last weekend we had HOMEMADE CAVATELLI ALLA MAMMELLA from Sorelle Italian Bistro, Campbell and loved it, this is my version of the dish which we had in Sorelle Italian Bistro.