Instant Pot Vegetable Pasta Recipe – Chickpea, Zucchini & Spinach

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Pasta Recipe – Chickpea, Zucchini & Spinach

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, healthy, and delicious meals that don’t require hours in the kitchen. This Instant Pot Vegetable Pasta is a total lifesaver. I first made this when I was craving something comforting but didn’t want to spend all day cooking. It’s become a regular in my house, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy – seriously, the Instant Pot does most of the work! It’s packed with veggies, making it a healthy and satisfying meal. Plus, it’s totally customizable. You can easily swap out vegetables based on what you have on hand or what your family loves. And did I mention it’s ready in under 30 minutes? Perfect for busy weeknights!

Ingredients

Here’s what you’ll need to make this delicious Instant Pot Vegetable Pasta:

• 2 medium Onions
• 6 cloves Garlic
• 5 large Tomatoes
• 1 cup Zucchini
• 1 cup Carrot
• 1 cup Chickpeas
• 1 cup Baby Corn
• 1 cup Spinach
• 1 cup Macaroni Pasta (or your favorite small pasta shape)
• 3 cups Vegetable Broth
• ½ tsp Red chilli flakes (or more, to taste!)
• 1 tsp Rosemary
• 1 tsp Oregano
• 1 tsp Dry Basil
• ½ tsp Black Pepper Powder
• 2 tbsp Olive Oil

Ingredient Notes

Let’s talk ingredients! Using good quality olive oil really makes a difference in the flavour. Don’t skimp! And canned chickpeas? A total game-changer. They save so much time and are just as nutritious as cooking them from scratch.

I love the combination of Italian herbs – rosemary, oregano, and basil – they bring such a lovely fragrance to the dish. Feel free to adjust the amounts to your liking.

Now, about the veggies! Traditionally, this kind of pasta dish in India might include peas, beans, or even cauliflower. Don’t be afraid to experiment! Zucchini, carrots, and baby corn are my go-to, but bell peppers, mushrooms, or broccoli would also be fantastic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn on your Instant Pot and select the ‘Saute’ mode. Add the olive oil, chopped onions, and minced garlic. Saute for about 2 minutes, until the onions are softened and fragrant.
2. Next, add the chopped zucchini, carrots, and baby corn to the pot. Give everything a good stir to combine.
3. Now, it’s time for the flavour boost! Add the cooked chickpeas, rosemary, oregano, basil, red chilli flakes, black pepper, and salt. Stir well to coat the vegetables with the spices.
4. Pour in the tomato puree and vegetable broth. If you like a little extra warmth, add a pinch of paprika.
5. Close the Instant Pot lid, making sure the vent is set to ‘Sealing’. Pressure cook on high for 5 minutes.
6. Once the cooking time is up, do a quick-release of the pressure. Be careful of the steam!
7. Switch the Instant Pot back to ‘Saute’ mode. Stir in the spinach and simmer until it’s wilted, about a minute or two.
8. Finally, add the cooked pasta and adjust the seasoning to your taste. Serve hot and enjoy!

Expert Tips

• Don’t overcook the pasta! It will continue to cook a little in the sauce.
• If the sauce is too thick, add a splash more vegetable broth.
• For a richer flavour, use homemade vegetable broth.
• A squeeze of lemon juice at the end brightens up the whole dish.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your vegetable broth is vegan-friendly.
• Gluten-Free Pasta Option: Simply swap the macaroni pasta for a gluten-free alternative. There are some great options available now!
• Spice Level Adjustment: My family loves a little heat, so I add a generous pinch of red chilli flakes. Feel free to reduce or omit them if you prefer a milder flavour.
• One-Pot Meal Customization: My friend Sarah loves adding diced potatoes to make it even more filling. You could also throw in some pre-cooked chicken or sausage for extra protein.

Serving Suggestions

This Instant Pot Vegetable Pasta is delicious on its own, but it also pairs well with a side salad and some crusty bread for dipping into the sauce. A sprinkle of grated Parmesan cheese (if you’re not vegan) is always a welcome addition!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Can I use different vegetables in this recipe?

Absolutely! Feel free to swap out the zucchini, carrots, and baby corn for your favourite veggies. Bell peppers, mushrooms, broccoli, peas, and beans all work well.

Can I make this without pasta?

Yes, you can! Simply omit the pasta and enjoy a hearty vegetable and chickpea stew.

How can I adjust the spice level?

Reduce or omit the red chilli flakes to make it milder. You can also add a pinch of cayenne pepper for extra heat.

What type of vegetable broth works best?

I prefer a low-sodium vegetable broth so I can control the saltiness of the dish.

Can this be made on the stovetop instead of an Instant Pot?

Yes, you can! Sauté the vegetables as directed, then add the remaining ingredients and simmer for about 20-25 minutes, or until the pasta is cooked through.

Is it possible to freeze leftovers?

Yes, but the pasta may become a little mushy when thawed. It’s best to freeze the sauce and vegetables separately from the pasta.