– mushroom – onion – vegan butter or olive oil – flour – garlic powder – 1onion powder – parsley or use italian blend – veggie broth or water – spaghetti noodles – thick cashew cream – toasted breadcrumbs – vegan parmesan
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To make the pasta in the Instant Pot, sauté mushrooms and onions in hot oil with salt, deglaze with water or white wine, remove mushrooms. Cook vegan butter and flour, or skip for creamier pasta.
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Add broth, herbs, and salt, bring to a boil, ensuring thorough mixing to prevent burn errors. Cancel sauté, add broken noodles, 1/3 cup water, pressure cook for 4 mins, Quick Release after 3-4 mins.
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Mix in cashew cream, simmer if needed, add green peas, half of the mushrooms. Adjust salt and flavor, remove noodles to prevent overcooking, mix in remaining mushrooms, garnish with breadcrumbs, vegan parm, and herbs.
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