Vegan Instant Pot Italian Pasta

thevegan8.com

Margie

Whole Foods, plant based, vegan, no oil.

½ packed cup (80g) finely diced red onion

2 tablespoons garlic powder (yes, tablespoons, lots of flavor!)

2 tablespoons Italian seasoning (I use my homemade blend, but store-bought is fine, just make sure it is unsalted)

½ teaspoon fine sea salt and ¼ teaspoon ground pepper

3 cups (720g) tomato sauce (or called passata)

3 cups (720g) water

1 tablespoon (15g) dark balsamic vinegar (really brings the sauce alive, don't omit) This is not the clear balsamic, but the dark aged balsamic. I use either the Alessi or Pompeian brands.

1 ½ tablespoons (30g) pure maple syrup or agave (really enhances the overall sauce flavor and balances the acidity, so don't omit)

4 cups (360g) rotini pasta (please note that if you use GF, the time may change in the IP, I only use wheat)

½ cup chopped fresh basil

Optional: sliced black olives

Optional: My Lemon Parmesan (so good on top and only takes 5 mins)

I use this scale.

Directions at thevegan8.com

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