Go Back
+ servings
Vegan Butternut Squash Pasta is creamy and rich, one-pot cheese-free and dairy-free pasta made in an instant pot or open pot. Close up look of the pasta picked up on a fork.

Vegan butternut squash pasta

Vegan Butternut Squash Pasta is creamy and rich, one-pot cheese-free and dairy-free pasta made in an instant pot or open pot.
5 from 9 votes
Print Pin Save
Course: Main Course
Cuisine: Italian
Keyword: Butternut Squash, Dairy Free, Instant Pot Recipes, One Pot Meal, Vegan, Vegetable
Servings: 6 People
Author: Renu Agrawal-Dongre

Ingredients

  • 3 Cup -357 grams - Pasta -I have used Durum Wheat Penne Pasta
  • 2 + ¼ Cup water -For Instant Pot Method
  • 1 Litre Water -For Open pot method, i.e. to cook the pasta first
  • 1 teaspoon grated/minced ginger
  • 1 teaspoon grated/minced garlic
  • 1 cup - 280 grams - grated butternut squash -Pumpkin will also work
  • 1/4 cup thinly sliced onion
  • 1/4 cup mixed bell peppers thinly sliced
  • 1/4 cup -295 grams - Tomato Puree -or Tomato Pasta Sauce
  • 1 teaspoon of Mixed Herbs -Oregano, Basil, Parsley
  • 1 tablespoon of olive oil
  • Salt to taste

Instructions

  • Slice the onions. I like to use my mandoline slicer for an even cut.
    Sliced Onion
  • Slice the Bell peppers
    Sliced Bell Pepper
  • Grate the ginger and garlic and keep it aside
  • Make tomato puree from fresh tomatoes, or used store bought.

Cooking in Instant pot

  • Switch on the Instant Pot to Saute mode
    Instant pot set to Saute mode
  • Add in the oil.
    Oil in Instant Pot
  • Once hot add in the ginger and garlic and saute for a few seconds.
    Garlic and Ginger in Instant Pot
  • Now add the onion and again saute for 1 minute until slightly translucent.
  • Now add the grated butternut squash and a little salt.
    Cooking of Butternut Squash
  • Let it cook further for 1-2 minutes.
  • Add tomato puree/sauce, mixed herbs and give everything a quick mix.
    Adding Tomato puree in in the Instant Pot
  • Now add the pasta
    Adding Pasta in the Instant Pot
  • Add water and adjust salt
    Adding Water
  • Give it a quick mix.
  • Close the Instant pot lid.
  • Cancel the Saute mode and set it on pressure cooker mode , with sealing position on.
  • Cook it for the 3 minutes, on pressure cook mode. Check Notes above for timing.
  • Once the cooking time is over, let the pressure release naturally for 5 minutes.
  • After 5 minutes, switch the vent to venting.
  • Manual release all the pressure.
  • Once the pressure is released, open the instant pot lid.
    Cooked Vegan Butternut Squash Pasta
  • If required adjust the consistency of the sauce by cooking it on Saute mode further.
  • Once done, switch off and serve hot.

Cooking in Open pot

  • In a large pot, bring 1 litre water to boil.
  • Cook the pasta as per the instructions specified in the package.
  • Once cooked, let the pasta drain.
  • Now in a pot, add oil.
  • Once hot add in the ginger and garlic and saute for a few seconds.
  • Now add the onion and again saute for 1 minute until slightly translucent.
  • Now add the grated butternut squash and a little salt.
  • Let it cook further for 2-3 minutes.
  • Add tomato puree/sauce, mixed herbs and give everything a quick mix.
  • Now add the cooked pasta and adjust salt as needed.
  • Let the pasta cook for 4-5 minutes, so that all the vegetables and the herbs are coated to the pasta.
  • Switch off and serve hot.
  • If needed one can add cheese.

Video

Notes

  • Standard US Cup Sizes are used.
  • One can use cheese if required.
  • Manual release is necessary after 5 min of natural release while cooking in the instant pot, else the pasta will get soggy.
  • Read above on how to calculate timings for cooking in Instant Pot.
  • For Variations to this recipe, read above on what can be substituted.
 
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu