Step 1

In an Instant Pot combine pasta and 6 cups water. Cook on “Manual” setting (low heat) with vent closed for 5 minutes.

Step 2

For sauce, in a blender combine milk, bell pepper, ⅔ cup of the nutritional yeast, the flours, vinegar, mustard, and garlic powder. Blend until smooth; season with salt and pepper.

Step 3

Release the pressure on the Instant Pot and carefully open lid (see tip in recipe intro). Add the sauce and stir gently to coat. Cook on “Sauté” setting (low heat) for about 2 minutes more or sauce thickens to desired consistency.

Step 4

For topping, in a small bowl combine bread crumbs, miso, and the reserved 1 tablespoon of nutritional yeast. Massage to a crumbly texture.

Step 5

To serve, divide the pasta between bowls and sprinkle with seasoned crumb topping.