5.0
(6)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Put all of the pasta ingredients -- except the spinach, salt pepper, and nutritional yeast -- into your Instant Pot, and stir to combine. Cook at high pressure for 5 minutes, then do a quick release. (TIP: Throw a kitchen towel over the release valve, because Instant Pot Pasta can cause the valve to spurt a lot.)
Step 2
While the pasta is cooking, make the Pesto Cashew Cream (instructions below).
Step 3
Add the spinach to the pot, stirring it into the hot sauce, until it wilts completely. If it is having a tough time wilting, you can hit the pot's Saute button to warm things back up. If you do turn on the Saute function, hit Cancel after the spinach wilts into the sauce. This should only take a few minutes.
Step 4
Stir in the Pesto Cashew Cream, then season the pot with salt, black pepper, and nutritional yeast, to taste.
Step 5
Combine all of the cashew cream ingredients -- except the basil -- in your blender, and puree until smooth. Stir in the basil.
Your folders
acouplecooks.com
4.0
(258)
5 minutes
Your folders
acouplecooks.com
4.0
(258)
5 minutes
Your folders
imagelicious.com
5.0
(9)
4 minutes
Your folders
berlyskitchen.com
4.7
(22)
5 minutes
Your folders
vip.thefamilyfreezer.com
4.3
(3)
Your folders
gardeninthekitchen.com
4.5
(8)
25 minutes
Your folders
wondermomwannabe.com
4.8
(5)
9 minutes
Your folders
profusioncurry.com
4.5
(39)
15 minutes
Your folders
nutriciously.com
4.6
(56)
10 minutes
Your folders
veggiessavetheday.com
4.9
(68)
5 minutes
Your folders
thevegan8.com
5.0
(14)
15 minutes
Your folders
cookingclassy.com
4.9
(94)
30 minutes
Your folders
thekitchn.com
25 minutes
Your folders
cookwithmanali.com
5.0
(16)
20 minutes
Your folders
foodnetwork.com
3.7
(36)
10 minutes
Your folders
rasamalaysia.com
4.5
(97)
8 minutes
Your folders
cookingwithkarli.com
4.5
(76)
3 minutes
Your folders
swankyrecipes.com
5.0
(2)
5 minutes
Your folders
cookingclassy.com