![]() Olive oil: To sauté the garlic and chicken or other protein.Garlic: Fresh garlic adds a lot of flavor here but if you don't have it then substitute half a teaspoon of garlic powder.Goat cheese is resistant to curdling from high heat unlike other cheeses. If you want to swap out for another cheese, add that cheese after cooking not before to avoid the high heat doesn't curdle it or make it separate. Goat cheese: Goat cheese goes so well with the other flavors in this dish.You can also use fresh spinach but I suggest giving it at least a rough chop so it isn't in huge chunks. Spinach: I love using frozen spinach in dishes like this because it's ready to use and I can just toss it in the pot without any additional steps (no washing and cutting = time savings).You can substitute canned tomatoes if that's all you have. Tomatoes: Fresh tomatoes add flavor to the sauce and give a bit of texture too.You can swap out whatever kind of dried pasta you have - just adjust the cooking time according to the package directions. Dried spaghetti: I used De Cecco dried spaghetti with a cook time of 10 minutes for al dente.Feel free to use vegetable broth in place of the bouillon cube, or use better than bouillon, which tends to work best with Instant Pots.Add some protein of choice or veggies like broccoli or spinach to make this a meal!.Do you like spicy food? This recipe would be great with a little bit of cayenne pepper, red pepper flakes, hot sauce, or even buffalo sauce!.Serve in a bowl and garnish with chives if possible. Taste the Mac and cheese and see if you need to adjust any levels of spices or salt. OPTIONAL: Add 1 tablespoon of vegan mayonnaise to the end just to add a bit more richness and creaminess. Then, add that to the Mac and cheese and stir.Īdd 2 more tablespoons of vegan butter if you need more creaminess. In a small bowl whisk together 1 tablespoon of cornstarch with 1 tablespoon of water until no clumps remain. Remove the lid on the Instant Pot and stir the noodles.Īdd all of the spices, except for the cornstarch, as well as the almond milk and combine thoroughly. Once the timer stops, natural release for 5 minutes, then quick release the remaining steam until the pin drops. Set the valve to sealing and Pressure Cook on HIGH for 4 minutes. ![]() Do not stir the pasta, but pat it down to make sure the water is touching all of it.Ĭlose the lid. ![]() If using a bouillon cube, take a moment to crush that up as much as you can.Īdd 4 cups of water to the Instant Pot, then stir in the bouillon cube.Īdd 16 ounces of short pasta. How to Make This Recipe Step 1: Cook the Pasta
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