VEGETABLE PASTA – DINNER/KIDS LUNCH BOX- INSTANT POT – 5 INGREDIENTS

10 Minutes Vegetable Pasta . Cooked in Layers  – Dinner/Kids Lunch Box – Instant Pot – 5 Main Ingredients 

  I cooked in LAYERS . Perfectly cooked PASTA and NON MUSHY VEGETABLES  with a touch of Spices . No water left and no burnt bottom .

                     I have Zucchini and Asparagus that I need to finish before Weekend . Perfect match for these vegetables are Pasta and Spaghetti . So I tried with  whole grain Spiral Pasta .  This is my first dry version recipe of Pasta in Instant Pot. Less time  to cook and 5 minutes to gather and chop Vegetables .  Whenever I try new recipe in Instant Pot I stay in the kitchen till I unplug it . Don’t want to see burnt sign .Pasta cooked perfectly with the sauce and water I added . No burnt bottom. This is the third Pasta recipe I tried in INSTANT POT  . My kids bring empty Lunch Box when ever I pack Pasta in their  Lunch Box. Easy for me to Cook in the morning as it is so cold and I  don’t feel like spending  time to prepare Lunch Box.You can even try for Dinner when ever you don’t like cooking Indian Meal .  I added good amount of vegetables. Adding Cheese is Optional . It taste good with and without cheese. Here is the Simple recipe for 3 with Papad Chaat :

Recipe for 2 . Preparation and Cooking time – Less than 10 minutes 

INGREDIENTS: 

1. Spiral colorful Pasta ( Whole wheat or whole grain ) Or Whole grain Penne Pasta  – 6 Handfuls or One Measuring cup 

2. Water – Half cup ,. Tomato sauce or Marinara sauce or Salsa – 1/2 cup   or One cup WATER if you don’t have tomato sauce , Tomato Ketchup – 1/4 th cup 

3. Indian Spices ( I add Rasam powder so it won’t be spicy for my Kids ) – 1/2  to 1 tbsp tbsp , Black Pepper , Mixed Herbs ( add at the end) , Parsely , Basil ,Oregano and Red pepper flakes 

4. Cheese – Mozzarelle and Cream cheese – 2 tbsp  to add at the end 

5.  VEGETABLES : Zucchini – 2 ( chunky) So they will hold shape and won’t be mushy . Asparagus , Shallots- 3 ( thinly sliced)  and Crushed Garlic -4 ,   Roma Tomatoes – 3 ( Chop into 18 pieces) so they hold shape and won’t be mushy and Bell peppers .

6 . Oil – 1 tbsp 

7. Spinach – 2 big handfuls ( to add at the end . Finely chopped) 

METHOD: 

1. Turn IP on Saute mode . When warm add Oil, Red pepper flakes  and crushed Garlic . Fry for a minute . Add thinly sliced shallots . Fry for couple of minutes  .

2. Add Water and tomato sauce or JUST WATER. Add washed Pasta , Rasam powder ( or Red chilli powder , Cumin and Coriander powder)  and Ketchup . Mix well .

2. Add chopped Bel peppers , Zucchini , Asparagus, chopped tomato  on TOP OF  PASTA . DON’T MIX . 

4. Cancel Saute . Manual 5  minutes . NPR ( after 5 minutes)  .  

 5. Add  Mixed Herbs( 1 tbsp)  Mix . Taste for salt and Spices and add accordingly .

                            ADD  Mozzarella Cheese, Cream Cheese and Finely chopped Spinach  . 

PRESSURE COOKER : 

1. Heat Pressure cooker on medium heat . When warm add Oil , garlic , red pepper flakes followed by shallots. Fry for a minute.

2. Add  salt , Tomato sauce , water , Sambar powder , Washed pasta . Mix well .

3. Layer vegetables. Bell pepper , Asparagus , Zucchini and Tomato. Don’t mix.

4. Close lid and cook for 2 whistles.

5. Release pressure naturally .

6. Add Ketchup , Mixed herbs ,  Mozzarella Cheese, Cream cheese and finely chopped spinach  . Mix gently .

                  TASTE for salt and spices and add accordingly.

              Cool and Pack for Lunch Box.

 

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