Here’s a meaty, cheesy bowl of satisfying pasta that is...VEGAN?!
Yup, it’s true.
No dairy, no meat and no gluten in this delicious dish. Just tons of flavor and usable nutrition.
And yet another reason that I LOVE my Instant Pot. This dish would have taken much longer and many more pots dirtied up if it wasn’t for my trusty Instant Pot.
1 tablespoon olive oil
1 teaspoon minced garlic
1 yellow onion, chopped
1 pound ground beef (or Beyond Beef)
1 tablespoon fresh parsley, minced
1 teaspoon sweet paprika
1 tablespoon coconut oil
¾ cup almond milk
1 tablespoon arrowroot starch
½ cup nutritional yeast
1 tablespoon dijon mustard
¼ teaspoon garlic powder
½ teaspoon sea salt
1 (8oz) box of Banza chickpea macaroni noodle
2 cups broth (veggie, bone, chicken or beef)
Turn the pressure cooker on and select the Sauté function. Once hot, add the olive oil. Add the garlic and cook for a minute. Add the onion and cook, stirring often, for 2 minutes.
Add the ground beef (or Beyond Beef) and cook, breaking it up into small pieces. Add the parsley and sweet paprika and mix well.
Add the coconut oil, almond milk, nutritional yeast, mustard, garlic powder and salt. Mix to combine. Select cancel to reset the pressure cooker setting.
Mix in the macaroni noodles and top with the broth. Secure the lid on the Instant Pot and Pressure cook on high for 1 minute. Once complete, allow 8 minutes for the pressure to release.
Remove the lid and stir the noodles into the sauce. Serve warm and enjoy!
Prefer VEGAN? Simply swap out the ground beef for Beyond Beef and use veggie broth!
Calories: 325
Fat: 16g
Carbohydrates: 19g
Sodium: 466mg
Fiber: 5g
Protein: 26g
Sugar: 1g