Plant Based Lentil Pasta

By October 31, 2015
Submitted by Nancy

Inspired by the Lentil-a-Roni recipe in “Isa Does It”, with several ingredient changes and the method completely overhauled and adapted for the IP. This was my fifth try making a pasta dish in the IP, and I was about to give up, but the results far exceeded my expectations!

Plant Based Lentil Pasta

CASHEW CREAM
1 small yellow onion roughly chopped
3 cloves garlic smashed, pealed, can be left whole
1⁄2 cup raw cashews presoaked if you don’t have a high powered blender
1 cup veggie broth
2 Tbsp nutritional yeast flakes
1 tsp light miso paste

LENTILS
1 cup veggie broth
1⁄2 cups french lentils sorted and well rinsed
2 tsp dried thyme
1 small bay leaf
CRUSHED TOMATOES
1 28 oz can crushed fire roasted tomatoes whole or diced tomatoes can be pulsed in blender until crushed
1 tsp salt optional
PASTA
1 pound ditalini pasta or other pasta shape

DIRECTIONS

1. Put the IP on Saute and dry saute the onions until lightly brown. Add a bit of water or broth and continue to saute until onions are translucent. Add garlic and saute another minute or two.

2. Using a high powered blender, add the sauteed onions and garlic along with the cashews, 1 cup veggie broth, nutritional yeast and miso paste. Blend on high until smooth. Set aside.

3. Add 1 cup veggie broth, lentils, thyme and bay leaf to IP. Manual, high pressure, 6 min, quick release. The lentils will still be a bit under cooked at this point.

4. Leave lentils and any remaining water in the pot and put on Saute. Add 2 1/2 cups water, bring to a boil. Add crushed tomatoes and salt (if using), bring to a simmer. Add the dry pasta and stir well. Manual, LOW pressure, 10 min, quick release. Note: allowing the mixture to come to a simmer before bringing to pressure helps to avoid the burning that can happen with tomatoes and pasta when under pressure.

5. Add cashew cream to pot and stir. Let sit a few minutes to thicken.

6. Serve and enjoy!

 

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Comments

One Response to “Plant Based Lentil Pasta”

  1. Mindy MacKenzie says:

    Tried this yesterday. It was fabulous and filling! Had a bit of a time with the pasta scorching, but some soaking, and some scrubbing, took care of that. My IP did not seal on low pressure setting so was worried pasta wouldn’t cook, but the dish came out fine. Tasted even better the next day. Really nice flavor combo!

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