2cupscherry tomatoescutting into halves is optional
1small carrotcut into discs
1small zucchiniapprox. ½ cup chopped
2-4TablespoonOlive oil to coat vegetables for roasting
Salt to taste
Pepper to taste
Fistful of fresh basil finely choppedor fresh herb of your choice
6walnuts or cashews
Roasting the vegetables
Pre-heat oven to 425 degrees and line a baking sheet with foil.
Place vegetables on baking sheet then drizzle with olive oil, salt and pepper. Toss well then roast until tender.
It should take around 18-20 minutes.
Preparing vegan Parmesan
In a small blender, food processor, grind walnuts, salt and nutritional yeast until a coarse mixture.
Preparing the pasta
While vegetables are roasting, cook pasta according to package instructions, al dente preferred.
Reserve 1 cup starchy cooking pasta liquid that will form the sauce. Drain the Pasta.
In a pan heat up butter and cooking oil.
Once warm, add in minced garlic and cook for a minute on low heat.
Now add in the pasta to the pan.
Stir in the roasted vegetables into the pasta along with reserved cooking liquid, vegan parmesan, fresh basil, lemon juice, lemon zest, dried herb mix, fresh basil and chili flakes.
Toss well to coat the pasta.
Taste test the seasoning and adjust accordingly.
Hands free Instant Pot method
Follow instructions above for roasting vegetables and preparing parmesan.
For cooking pasta in Instant Pot –
Switch on the Instant Pot on Saute mode.
Add in the cooking oil and butter called for.
Once warm add in the garlic and saute for a minute.
Add in pasta to the pot.
Fill it with enough water just to barely cover the pasta.
TIP: For every cup of pasta use equal amount of water. (1:1) ratio.
Sprinkle in some salt. (Remember we are not going to drain the pasta so use salt accordingly.)
Cancel Saute mode.
Add in the lemon zest, pepper, dried herbs, chili flakes.
Close the lid and turn the black knob to SEALING position.
Press MANUAL HIGH pressure, cook time 5 minutes.
Once the pot beeps, perform QUICK RELEASE.
This is done by placing a kitchen towel on the knob and carefully turn it to VENTING position to let off all the steam.
Once the silver pin drops down it is safe to open the pot lid.
Open the lid and stir rest of the ingredients to the pasta i.e Stir in the roasted vegetables into the pasta, vegan parmesan, fresh basil, lemon juice, fresh basil.
Makes great leftover for the next day.
Eat it warm or cold.
2nd option to cook Pasta in Instant Pot.
Instead of oven roasted vegetables add the veggies directly in the Instant Pot right after covering the uncooked pasta with water. Then proceed as mentioned . The cooking steps will remain the same.
Pro tip - If adding vegetables directly to the pot avoid using broccoli as it will turn into mush. You may use peas or sweet corn kernel instead. Cut veggies into bigger chunks.
How long to cook pasta in Instant Pot ( not mushy but al dente)Timing depends on the pasta used. If the package says AL DENTE in 12 minutes then cooking time for pasta in the Instant Pot will be half minus 1 minute. So here I have half of 12 i.e 6 minus 1 additional minute. So 5 minutes cooking time in total.Other notes -I have used around 6-7 cups vegetables. Use as per your preference. Other vegetables that are great after roasting and adding to the pasta – asparagus, eggplant, cauliflower. This roasted vegetable pasta tastes great warm or chilled. Using the combination of an oven as well as Instant Pot is truly a hands-off process for making this pasta.How to make Pasta Primavera ahead of time tip –Cook pasta up to a day in advance. (Though I prefer freshly cooked pasta) Make a big batch of vegan Parmesan and store in an airtight container in the fridge. It lasts for a long time as all dry ingredients are used. Roasted vegetables stay great for 3-4 days in the fridge.Other Pasta recipes that you will love -Vegan Alfredo sauce pastaQuinoa pasta with arugula walnut pesto ( vegan + gluten free )Vegan Skillet Ratatouille sauce pasta under 30 minutes