This Vegetarian Spaghetti Pesto recipe is made with a easy and simple flavor-packed basil walnut pesto sauce, tossed with spaghetti pasta noodles and tomatoes made in instant pot pressure cooker.
If you are using Store brought Pesto Sauce then use ¾ to 1 cup for 8 oz of cooked pasta.
Storage: For any leftovers store in an airtight container, stays fresh for 3-4 days in the refrigerator.
The Basil pesto sauce will last up to 7 days in the fridge. If you plan to store for longer, add more olive oil on the top so the pesto is not exposed to any air.
WHAT TO SERVE WITH VEGETARIAN PESTO PASTA
You or your kid can enjoy a big bowl of Creamy Pesto Pasta and call it a meal.
HOW TO MAKE SPAGHETTI PESTO IN INSTANT POT
How to Cook Pasta:
- Stove Top Method:Cook the spaghetti according to the packet instructions (about 10-11 minutes).Once the pasta is cooked, drain excess water and keep it aside.
- Instant Pot Method:Add dry spaghetti, oil ,water, salt to the Instant pot.Most of the spaghetti pasta should be covered in the water. If it is not, add some more water. Close the lid on the pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 4 minutes.
- Using spaghetti pasta in this recipe which has 10 minutes for cooking on stove top. So to cook on Instant Pot – Divide the cook time by half and minus one for al dente pasta.So its 4 minutes.For softer pasta do 5 minutes.
- When the instant pot beeps, Quick Release the pressure manually.Open the lid, drain if there is any extra water.
Make the Pesto Sauce:
- Add the basil, garlic, pine nuts or walnuts in the food processor.Pulse several times until very finely minced.
- Next add the lemon juice ,parmesan cheese ,salt and black pepper. While the processor is running, slowly pour the extra virgin olive oil and process until the sauce is smooth.
Assemble:
- Add ¾ cup of pesto sauce to the pot, and toss well to make sure the spaghetti pasta is well-coated.
Add in the baby tomatoes or roasted tomatoes.Give pesto pasta with tomatoes another toss to combine.Sprinkle over some chilli flakes and top with parmesan cheese, if desired. Enjoy!
VARIATIONS TO MAKE PESTO PASTA
- You can use spinach or kale instead of basil in this pesto sauce.
- Romano Cheese also can be added while making basil pesto sauce.
- Make the pasta more healthy by adding boiled sweet corn ,steamed broccoli ,baby mozzarella to this dish.
- To make creamy pesto pasta add heavy cream to the pasta.
- Use any kind of pasta’s.Try using Whole wheat ,Lentils or Veggie pasta for kids to make it gluten free.
TIPS TO MAKE INSTANT POT SPAGHETTI PESTO
- Pesto is not meant to be heated as it will turn bright green color and lose its vibrancy.
- The time to cook pasta in instant pot is usually half of the suggested time on the pasta box and minus one for al dente pasta.
- Make sure you have enough water to cover most of the pasta under water.Depending on the shape and size of pasta you may need more or less liquids.BURN ALERT ? If your instant pot has shown BURN in the past, add ½ cup of extra water while making the pasta.
MORE PASTA RECIPES
- Creamy Tomato Pasta
- Mayonnaise Veggie Pasta
- Cold Pasta Salad
- Creamy Spinach Pasta
- Butternut Squash Pasta
- Mac and Cheese (Instant Pot)
INSTANT POT SPAGHETTI PESTO PASTA RECIPE CARD
★ DID YOU TRY THIS RECIPE? Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!
Instant Pot Spaghetti Pesto
This Spaghetti Pesto is made with a easy and simple flavor-packed basil walnut pesto sauce, tossed with spaghetti noodles and tomatoes made in instant pot pressure cooker.
Ingredients
Measuring cup used 1 cup = 250 ml
For Homemade Pesto Sauce:[Serves 1 Cup]
- 2 cups fresh basil leaves
- 2 cloves garlic
- ¼ cups pine nuts or walnuts
- 1 teaspoon lemon juice
- ⅓ cup parmesan cheese or romano
- ½ cup extra virgin olive oil
- salt and pepper to taste
Garnish:
- baby tomatoes or roasted tomatoes
- parmesan cheese or baby mozzarella cheese
- red chili flakes
Instructions
How to Cook Pasta:
- Stove Top Method:Cook the spaghetti according to the packet instructions (about 10-11 minutes).Once the pasta is cooked, drain excess water and keep it aside.
- Instant Pot Method:Add dry spaghetti, oil ,water, salt to the Instant pot.Most of the spaghetti pasta should be covered in the water. If it is not, add some more water. Close the lid on the pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 4 minutes.Using spaghetti pasta in this recipe which has 10 minutes for cooking on stove top. So to cook on Instant Pot – Divide the cook time by half and minus one for al dente pasta.So its 4 minutes.For softer pasta do 5 minutes.When the instant pot beeps, Quick Release the pressure manually.Open the lid, drain if there is any extra water.
Make the Pesto Sauce:
- Add the basil, garlic, pine nuts or walnuts in the food processor.Pulse several times until very finely minced.
- Next add the lemon juice ,parmesan cheese ,salt and black pepper. While the processor is running, slowly pour the extra virgin olive oil and process until the sauce is smooth.
Assemble:
- Add ¾ cup of pesto sauce to the pot, and toss well to make sure the spaghetti pasta is well-coated.
- Add in the baby tomatoes or roasted tomatoes and lemon juice.Give it another toss to combine.Sprinkle over some chilli flakes and top with parmesan cheese, if desired. Enjoy!
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
VARIATIONS TO MAKE PESTO PASTA
- You can use spinach or kale instead of basil in this pesto sauce.
- Romano Cheese also can be added while making basil pesto sauce.
- Make the pasta more healthy by adding boiled sweet corn ,steamed broccoli ,baby mozzarella to this dish.
- Use any kind of pasta’s.Try using Whole wheat ,Lentils or Veggie pasta for kids to make it gluten free.
TIPS TO MAKE SPAGHETTI PESTO:
- Pesto is not meant to be heated as it will turn bright green color and lose its vibrancy.
- The time to cook pasta in instant pot is usually half of the suggested time on the pasta box and minus one for al dente pasta.
- Make sure you have enough water to cover most of the pasta under water.Depending on the shape and size of pasta you may need more or less liquids.BURN ALERT ? If your instant pot has shown BURN in the past, add ½ cup of extra water while making the pasta.
Nutrition
Calories: 546kcalCarbohydrates: 61gProtein: 14gFat: 22gSaturated Fat: 4gCholesterol: 4mgSodium: 621mgPotassium: 587mgFiber: 4gSugar: 6gVitamin A: 1344IUVitamin C: 6.7mgCalcium: 133mgIron: 2.2mg
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.
Leave a Reply