This simple one-pot Instant Pot pasta is filled with juicy, sweet cherry tomatoes, fresh basil, and salty capers.
Yield: 6 servings
Reprinted with permission from Vegan in an Instant: 103 Plant-Based Recipes for Your Instant Pot® by Marina Delio, copyright ©2020. Published by Alpha.
1 tablespoon extra virgin olive oil (optional), plus more to serve
1 small yellow onion, diced
4 cloves garlic, sliced
¼ teaspoon red pepper flakes
1 lb (450g) uncooked short pasta (such as penne, fusilli, or bowtie)
1 teaspoon sea salt
4–5 cups water
1 pint (551ml) cherry tomatoes
1 bunch fresh basil, torn or sliced
¼ cup drained capers
1 cup shredded vegan Parmesan cheese
Tip: If you’re craving more protein, you can stir in a cup of cooked chickpeas or cannellini beans or serve with grilled vegan Italian sausage. If you love greens, wilt in a few handfuls of arugula or spinach at the end.