INGREDIENTS

  • 250 grams – Spinach leaves chopped
  • 500 grams – Rigatoni wheat pasta
  • 1/2 cup – Sun-dried tomato
  • 2 medium – Onion chopped
  • 2 tbsp – Olive oil
  • 2 tbsp – Garlic chopped
  • 1 tbsp – Black pepper powder
  • Water as required
  • 1/2 cup – Vegan cheese
  • 1/2 tsp – Oregano
  • 1/2 tsp – Red chilly flakes
  • Salt to taste

For Cashew Paste :

  • 1/2 cup – Cashew ( soaked)
  • 3/4 cup – Vegetable broth
  • 1/2 – Lemon
  • 2 tbsp – Nutritional yeast
  • INSTRUCTIONS
  • Soak cashews in lukewarm water for 15 minutes. In a bowl take soaked cashews. Add vegetable broth, nutritional yeast, squeeze out the half lemon juice. Make a smooth paste into a blender.
  • Turn on saute mode for 25 minutes. Hot mode started. Add olive oil, garlic chopped. Stir well till the raw smell goes away.
  • Add onion chopped. Stir well for two minutes.
  • Add sun-dried tomatoes, keep stirring for 2 minutes.
  • Add all the cashew paste. Keep stirring. Add 1 cup water, black pepper powder. rigatoni pasta. Mix well.
  • Add 2 cups of water. Add salt according to taste. Mix well.
  • Close the lid. Press cancel. Pressure cook for 5 minutes. Turn the valve into sealing. Once done press cancel.
  • After 10 minutes turn on venting for natural release. Let the pressure release completely and the red plug goes down.
  • Open the lid. Add chopped spinach leaves. Turn on the sauteed mode. Mix everything together. Add oregano, red chilly flakes.
  • Add vegan cream cheese or normal grated cheese. Mix everything nicely.
  • Press cancel. Vegan rigatoni pasta is ready to be served.