Description
A quick and hearty vegan Instant Pot spaghetti recipe featuring cooked green lentils and marinara sauce for a protein-packed meal that comes together in under 20 minutes.
Ingredients
Scale
Main Ingredients
- 1-2 tablespoons olive oil
- 1/2 onion, diced small
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 2 cups cooked green lentils
- 2 cups water
- 8 ounces spaghetti
- 1 jar (25.5 ounces) vegan marinara sauce
Instructions
- Prepare the Instant Pot: Press the saute button on the Instant Pot. When hot, add the olive oil, diced onion, and minced garlic. Cook, stirring frequently, for about 3 minutes until the onion becomes translucent.
- Add lentils and salt: Stir in the salt and cooked green lentils. Mix well, then turn off the saute mode to pause cooking.
- Deglaze the pot: Pour in 2 cups of water and use a spatula to scrape the bottom of the pot, removing any stuck bits to prevent burn warnings during pressure cooking.
- Add spaghetti and sauce: Break the spaghetti noodles in half and add them to the liquid. Pour the marinara sauce over the noodles, then gently push the noodles down into the liquid without stirring.
- Pressure cook: Seal the Instant Pot lid and set it to high pressure for 9 minutes.
- Release pressure and serve: Perform a quick pressure release to prevent overcooking the pasta. Open the lid, stir everything until well combined, and serve immediately. Optionally, garnish with vegan parmesan cheese and serve with bread.
Notes
- This recipe has not been tested with gluten-free spaghetti, but it is likely to work similarly.
- Use pre-cooked lentils for convenience, such as packaged ones from the produce section, or cook your own by simmering 1 cup uncooked green lentils with 3 cups water for about 30 minutes, then drain before using.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
