Pasta with Dairy Free Cashew Sauce


  • 12 oz (300 g) noodles
  • 1 pinch of salt
  • 2 cups vegetable broth
  • 2 cups cashew cream
  • 1 1/4 cups water or almond milk
  • ¼ cup white onion, chopped
  • 4 large portobellos mushrooms
  • ½ cup mushrooms, sliced ​​
  • 4 spinach leaves
  • 4 tbsp garlic paste
  • ½ white wine
  • 2 tbsp coconut oil
  • ¼ cup fresh basil, minced
  • Salt and pepper to taste
  • Insert the stainless steel bowl into the Instant Pot. Place in the bowl the noodles and the vegetable broth that covers all the noodles and add the salt and pepper.
  • Place and lock the lid of the Instant Pot making sure the steam release valve is turned to “sealing”. Set the function to Pressure Cook and set the time to 5 Minutes . Once finished, let the pot rest. cooker for 5 more minutes then press Cancel and turn valve to Vent to release pressure.
  • Carefully open the lid and add the cream of cashews, almond milk, chopped white onion, portobellos, mushrooms, spinach, garlic paste, white wine, coconut oil, basil, salt and pepper. Mix a little with a ladle.
  • Press Skip and set time to 10 Minutes .
  • At this time, move all the ingredients until they have been fully integrated. Don't stop moving until that happens. Then press Cancel and your pasta is ready to eat and enjoy!
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