How to Make Creamy Tomato & White Bean Pasta
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Set Instant Pot to sauté and add olive oil and garlic; cook 1 minute until fragrant.
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Add pasta, white beans, crushed tomatoes, water, oregano, salt, pepper, and red pepper flakes. Stir well.
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Seal lid and pressure cook on high for 5 minutes.
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Quick release pressure. Stir in nutritional yeast if using. The beans will break down and create a creamy sauce.
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Serve hot, garnished with herbs if desired.
Pro Tips for Perfect Creamy Tomato & White Bean Pasta
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of penne pasta, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Creamy Tomato & White Bean Pasta?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Tomato & White Bean Pasta?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for penne pasta?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.