In An Instant Part 10 - Vegan 'Cheesy' Pasta With Healthy Living James | Instant Brands

Cook along with James this week as he makes a one-pot Vegan 'Cheesy' Pasta Bake that is gluten-free, dairy-free, and made in the Instant Pot Pro Crisp & Air Fryer. This one-pot wonder starts with pressure cooking before you quickly switch the lid to grill the top. So quick and easy – and at the end, only one pot to wash – win win!
 

INGREDIENTS:

• 500 g pasta, I used gluten-free
• 1 liter water • Generous pinch of salt

Breadcrumbs:

• 2 slices of bread, I used gluten-free
• 1 sprig of rosemary
• 1–2 sprigs of thyme
• Pinch of salt
• Pinch of garlic granules

Cashew Sauce:

• 100 g cashews
• 2 cloves garlic
• 2 tsp Dijon mustard
• 1 tbsp olive oil
• 125 ml almond milk
• Salt and pepper
• 100 g grated vegan cheese

INSTRUCTIONS:

1. Add the pasta, water, and salt to the pot and stir.
2. Select Pressure Cook on the Instant Pot and set the time to 3 minutes.
3. Meanwhile, place the bread, rosemary, thyme, salt, and garlic granules into a blender and blend into breadcrumbs. Remove and place in a bowl, then set aside.
4. Now, in the empty blender, add the cashews, garlic cloves, Dijon mustard, olive oil, almond milk, and a pinch of salt and pepper. Blend until smooth.
5. When the cooking program is finished, remove the lid and stir in the cashew sauce and grated cheese.
6. Flatten the creamy pasta, sprinkle with breadcrumbs, and place the Air Fryer lid on the pot.
7. Select Grill, set the temperature to 232°C, and the time to 6 minutes.
8. Cook until crispy and enjoy!