Description
A one-pot creamy, allergen-free pasta loaded with summer veggies! The Instant Pot does all the work for you.
Ingredients
Units
Scale
- 1 16–oz. package gluten-free noodles
- 2 c. chicken broth
- 2 c. dairy-free milk
- 2 c. water
- 4 c. chopped in-season vegetables (asparagus, zucchini, onion, cauliflower, broccoli, peas)
- 2 tsp. unrefined sea salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 3 tsp. garlic powder
- 3 tsp. onion powder
- 1 tsp. dried sage
- 1 tsp. dried oregano
- 1 c. dairy-free cheese (optional)
- 2 c. shredded or cubed cooked chicken, 1 can drained chickpeas, or 2 6-oz. cans of boneless, skinless salmon (optional)
Instructions
- Layer all ingredients (except cheese, meat, or chickpeas) in the Instant Pot.
- Stir to combine.
- Cover and cook on manual setting 5 minutes.
- Allow pressure to release naturally for 5 mintues, then manually release the rest.
- Optional: Remove lid, add cheese, chicken, chickpeas, and/or salmon. Use sautee setting for 3 minutes while stirring to melt cheese/heat meat.
- Serve warm.
Notes
This recipe works with wheat noodles as well.
This recipe works with dairy milk/cheese as well.
Nutrition
- Serving Size: 1 cup
- Calories: 668
- Sugar: 4g
- Sodium: 770mg
- Fat: 20g
- Saturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 106g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 0g