Creamy Vegan Tuscan Pasta

 Link to Recipe

Ingredients

• ▢ 16 ounces Farfalle pasta
• ▢ 4 cups Water
• ▢ 15 ounce Canned coconut cream
• ▢ 2 cups Baby spinach
• ▢ ⅓ cup Fresh basil torn or sliced
• ▢ 1 cup Sundried tomatoes drained
• ▢ ½ tbsp Garlic powder
• ▢ 2 tsp Salt

Instructions

• Begin by turning on the instant pot and adding 16 ounces of pasta along with 4 cups of water. 
• Select pressure cook and set the timer to 5 minutes (on high pressure). 
• Close the lid and set the valve to sealing. The Instant Pot will take a few minutes to come to pressure, then it will count down 5 minutes. 
• Once the 5 minute timer is over, set the valve to venting and release the steam until the floating pin drops. 
• Then, open the lid and stir the pasta and make sure none is sticking. 
• Set the Instant Pot to 'keep warm.’
• Next, add coconut cream, fresh torn or sliced basil, fresh baby spinach, and sun-dried tomatoes. 
• Combine and stir until spinach is fully wilted and no excess cooking liquid remains. 
• Once fully cooked, the final step is just to add the salt and garlic powder. Taste and adjust seasonings to your liking. 
• Add to a bowl and enjoy! 

Notes

Recipe copyright Legally Healthy Blonde. For educational or personal use only.

• Make this on the stovetop by following the same instructions, but just boil the pasta as the boxed pasta instructs.