INGREDIENTS:
1/2 to 3/4 lbs. pasta of
your choice (I used a red lentil pasta)
1 to 1½ cups chickpeas, already cooked (or 1 can)2½ to 2-3/4 cups vegetable broth (still trying to figure out the optimum amount)
1 cup cherry tomatoes, halved
1 small red onion - sliced thin
1-2 bell peppers - sliced thinly (or however many you want)
½ teaspoon miso or salt
½ teaspoon pepper
½ teaspoon Red Pepper Flakes –more if you like it spicer
4 big leaves fresh basil (torn into pieces)
3 garlic cloves – minced (I’m using more next time)
2 lemon Slices
You can add any vegetables of your choice.
Put everything in the Instant Pot and stir.
Cook for 8 min in the pressure cooker. I let pressure come down for 15 minutes and
released the rest.
I threw in a few handfuls of spinach when it was done cooking, stirred, and
just let the heat wilt it.
Served with homemade vegan parm. (See below)
Can also serve with some fresh basil on top and even add some hot sauce
if you like.
Vegan parm:
2 cups nutritional yeast.
1 tsp onion powder
1 tsp garlic powder
1 tsp miso
Mix together in a food processor.
You can add any other spices you want to the parm.
