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How this works
Servings: 3 people
Calories: 434kcal
Ingredients
- 2 Tbsp vegan spread or butter
- 1 red onion, finely chopped
- 2 garlic cloves, chopped
- 3 fresh sage leaves, chopped
- 12 oz butternut squash, cut into cubes
- 3 cups water
- 1 vegetable stock cube
- 31/2 cups brown rice fusilli
- 1tsp smoked paprika
- 2oz vegan or vegetarian Parmesan cheese, grated
- 6 Tbsp oat or dairy cream
- Salt and ground black pepper, to season
- Fried sage leaves, to serve (optional)
Instructions
- Set the Instant Pot to SAUTÉ. Add the vegan spread or butter to the inner pot, then once melted, add the onion and sauté for 3 minutes before adding the garlic and sage. Sauté for a further 2 minutes. Add the squash and water and crumble in the stock cube. Stir, then seal the lid and set to PRESSURE for 4 minutes. Use QPR at the end of this time, then open the lid and mash the squash in the pot with a potato masher.
- Add the fusilli and paprika, stir and make sure the pasta is submerged. Replace the lid and set to PRESSURE for 3 minutes(or half the cooking time stated on the fusilli packaging plus 1 minute). QPR once again at the end of cooking and stir in the cheese and cream.
- Season to taste and serve with fried sage leaves scattered over the top, if liked.
Nutrition
Calories: 434kcal | Carbohydrates: 72.1g | Protein: 12.2g | Fat: 11.7g | Sodium: 219mg | Fiber: 5.7g
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