Instant Pot Pesto Marinara Pasta | 20-Minutes Vegan Marinara-Pesto Pasta | Instant Pot Dinner Recipes

How to Make Pesto Marinara Pasta in the Instant Pot

Hello Foodies,

Delicious, and vegan pasta made in the instant pot which has the tasty and perfect blend of your favorite marinara and pesto sauces! It’s an easy, quick, and delicious weeknight meal.

With a fresh pop of marinara and basil sauce, this 15-minute vegan marinara pesto pasta is one of our favorite pasta dishes, which is perfect since it’s so easy to whip up on a busy weeknight!

Video Recipe:

I believe fresh basil pesto and marinara can do no wrong together, they further amp up the deliciousness of the saucy pesto smothering the tender pasta shells. This meal is seriously simple to make, and you just need to add all the ingredients together in the instant pot and cook for 5 minutes, then mix and serve!

Some More Pasta Recipes to Try:

This Instant Pot Pesto-Marinara Pasta is:

Creamy, tasty, and delicious dinner/lunch ready in less than 30 minutes.
No preservatives or artificial ingredients used
One-pot meal
Easy to make and packed with delicious flavors
Always get a perfectly cooked pasta
It makes a comforting and flavorful meal
Perfect for any occasion
Healthy & Nutrient-packed

Ingredients:

Conchiglie Pasta/Seashells 6 oz
Olive oil 2 Tbsp
Jalapeno 1, seeds removed, finely chopped
Tomato 1 small, chopped
Green Bell Pepper ½, chopped
Corn ½ Cup, frozen and thawed
Mushrooms ½ Cup
Black Beans ½ Cup(Soaked in water for 6-7 hours/you can use canned black beans)
Marinara Sauce ½ Cup
Pesto Sauce ½ Cup
Black Pepper ½ Tsp
Salt 1 Tsp
Vegetable Broth 2 Cups

Instructions:

Turn on the saute mode of the instant pot and heat olive oil.
Add jalapeno, tomatoes, green pepper, corn, black beans, mushrooms, Conchiglie pasta shells. Marinara sauce, pesto sauce, black pepper, salt, black pepper, and mix well.
Now add vegetable broth 2 cups and give it a quick stir, close the lid and place the vent in the sealing position.
Cook on Manual Mode(Hi) for 5 minutes and then naturally release the pressure for 5 minutes and then release the remaining pressure manually.
Open the lid and give the pasta a quick stir and garnish with coriander leaves and sliced jalapeno and lemon slices.
Creamy, tasty, and vegan Marinara-Pesto Pasta is ready to serve. Enjoy!!!

Tips and Substitutes to Make Pesto Marinara Pasta:

If you are not a fan of pesto, simply omit it.
Give it a nutritional boost by adding some more veggies - onion, carrots, celery, etc.
If you find your favorite brand’s pasta was slightly under or overdone, keep in mind to add or subtract a minute later.
Don’t overcook the pasta.
The pasta thickens as it cools down. So when reheating, you might have to add milk.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 273 calories, along with 44.1 g carbohydrates, 5.5 dietary fiber, 7 g fats, and 9.56 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat Pesto Marinara Pasta for breakfast, lunch, brunch, or dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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