Description
A quick and easy Instant Pot spaghetti recipe featuring cooked green lentils for added protein and fiber, combined with vegan marinara sauce for a hearty, flavorful meal that’s perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1/2 onion, diced small
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 2 cups cooked green lentils
- 2 cups water
- 8 ounces spaghetti
- 1 jar (25.5 ounces) vegan marinara sauce
Instructions
- Sauté aromatics: Press the sauté button on the Instant Pot. When hot, add the olive oil, diced onion and minced garlic. Cook, stirring, for about 3 minutes until the onion is translucent.
- Add lentils and salt: Stir in the salt and cooked green lentils. Mix well, then turn off the sauté function.
- Deglaze and add pasta: Pour in the water and use a spatula to deglaze the bottom of the pot, scraping up any stuck bits to avoid the burn warning. Break the spaghetti noodles in half and add them to the pot.
- Add marinara sauce: Pour the vegan marinara sauce over the noodles and gently push the noodles down into the liquid to submerge, but do not stir.
- Pressure cook: Secure the lid on the Instant Pot, seal the valve, and set to cook at high pressure for 9 minutes.
- Release pressure and serve: Perform a quick release to prevent the pasta from overcooking. Open the lid, stir everything together, and serve immediately. Optional: top with vegan parmesan cheese and serve with bread for a complete meal.
Notes
- This recipe has not been tested with gluten-free spaghetti, but it is likely to work well as a substitute.
- If you don’t have pre-cooked lentils, you can make your own by cooking 1 cup uncooked green lentils with 3 cups of water on the stovetop, bringing to a boil then simmering for about 30 minutes before draining.
- Use vegan parmesan cheese and fresh bread as optional topping and sides to enhance the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 0 mg
