Creamy Instant Pot Pasta With Romesco Sauce plated

This post is sponsored by Chickapea Pasta | Opinions are my own. Thanks for supporting the brands that I love and trust.

The idea behind quick n’ easy weeknight dinners seems to be targeted towards families; bustling parents with restless spawns. But let me tell you, they’re great for self-employed people who work from home too—like yours truly, right here. (Hi.) Because after a full day of content planning, photo styling, and post-production, I don’t have the time or energy to stuff chicken breasts, sauté veggies, and mash potatoes either. By the time 6pm rolls around and I finally decide to slam my laptop shut, I’m one glass of wine into my evening and ready to mow down on whatever is fast and simple.

Extra points if it’s nutritious.

Now, I’m the first person to bring a cozy bowl of warming pasta to the couch after a long day. But sometimes the thought of filling up on empty calories really bums me out, man. Right now, at the ripe age of 35, I’m thrilled to say that I’m healthier than I ever was in my 20s. But this also means that I think about everything I put into my body and, at times, that means passing on some of my faves—like pasta!

Except not anymore. BECAUSE CHICKAPEA.

Creamy Instant Pot Pasta With Romesco Sauce ingredients

Chickapea pasta will fill you up and make you feel good.

If you’ve ever made pasta from scratch, you know what goes into it: flour, eggs, and salt. And it creates a beautiful thing! Albeit not a very nutritious thing, which is why I’m currently obsessed with Chickapea’s superfood pasta. Made up of only two ingredients—organic chickpeas and red lentils—Chickapea’s pasta is super rich in protein with 27 grams per serving. (Did you rub your eyes? You read that correctly; 27 grams of protein per serving.) On top of that, you get a whopping 13 grams of fiber per serving, 35% of your daily iron intake, and a ton of potassium, vitamin C, and B-vitamins, which are beneficial to supporting heart health. No artificial ingredients and no added sugar.

As far as dietary restrictions and allergies go, Chickapea is still a fab choice. It’s vegan, gluten free, organic, kosher, and non-GMO!

Creamy Instant Pot Pasta With Romesco Sauce being served

Creamy Instant Pot Pasta With Romesco Sauce.

I tested this recipe four times before cracking the code of timing and the liquid-to-pasta ratio. Once I nailed it, I felt like a sorcerer. A lot of people refer to the Instant Pot as “magical”, but I’m a believer that you, the user, need to be the magician behind the gadget.

But I’m really glad this recipe worked out, because who doesn’t want to dive into an effortless pasta dish after a busy day?

If you’ve ever had Romesco, it was probably slathered over a fillet of fish. This almond and red pepper-based sauce originated in Spain and was intended to be eaten with fish. BUT! This good stuff is way too darn tasty to not experiment with it, so I add it anywhere that I think it makes sense.

And with nutty, hearty Chickapea pasta, it made sense.

Creamy Instant Pot Pasta With Romesco Sauce ingredients

Creamy Instant Pot Pasta With Romesco Sauce plated

If you make this recipe, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3

Get the Recipe:

Creamy Instant Pot Pasta With Romesco Sauce {Vegan, Dairy Free, Gluten Free}

This Creamy Instant Pot Pasta With Romesco Sauce is the perfect weeknight dinner. It's vegan, dairy free, and gluten free, so everyone can enjoy!
5 from 13 votes


  • 1 8 oz package of Chickapea Pasta
  • 2 cups broccoli florets
  • 1 cup plant-based milk, If you're not going the vegan route, feel free to use dairy milk
  • 1 cup water
  • 1 cup fire-roasted diced tomatoes
  • 1 cup Romesco sauce (recipe below)

Romesco Sauce.

  • 3/4 cup toasted sliced (or slivered) almonds
  • 2 TBSP nutritional yeast, If you don't have nutritional yeast and aren't vegan or vegetarian, you can substitute with grated parmesan or romano cheese.
  • 1 cup fire-roasted diced tomatoes
  • 12 oz roasted red peppers
  • 1/4 cup chopped fresh parsley
  • 2 cloves of garlic
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Juice of one small lemon or 1/2 of a large lemon
  • 1 tsp kosher salt
  • 1 TBSP extra virgin olive oil


Romesco Sauce (Yields about 2 cups).

  • Place all of the ingredients into a blender or food processor and blend until smooth. For a chunkier consistency, pulse the mixture until you reach your desired texture. Transfer the sauce to a sealable container and set aside. If you're making it in advance, refrigerate it until you use it. When sealed and refrigerated, the sauce keeps for 5-7 days.

Instant Pot Pasta.

  • Dump your Chickapea pasta into an Instant Pot. Add the milk, water, 1 cup of fire roasted tomatoes, and 1 cup of the Romesco sauce. Stir well to combine and ensure that all of the pasta is covered with liquid.
  • Add the broccoli to the top of the pasta; don't mix it in.
  • Secure and lock the lid of the Instant Pot. Press the "Pressure Cook” or “Manual” button and set the time for 1 minute on High pressure; if you like a softer pasta that isn't al dente, cook it for 2 minutes on High pressure.
  • When the pasta is done cooking, hit the quick release button to release the pressure. Once you've released all of the pressure, remove the lid with caution—there will be a lot of steam.
  • Stir the pasta in the Instant Pot to mix everything up. Taste, and season with salt and pepper to your taste.
  • Garnish with fresh parsley or basil and serve.